Chaat with sweet potato pakora

Ingredients:

• 900 g of sweet potato
• 1.5 cups besan (chickpea flour)
• 0.5 cup rice flour
• 1 tbsp ginger-garlic paste
• 1 tbsp. dried fenugreek leaves
• 1 teaspoon chili powder
• 0.5 tsp ground turmeric
• 1 cup seltzer water
• 0.5 cup plain yogurt
• 1/4 teaspoon sugar
• 2 tbsp. l. store-bought tamarind chutney
• 1 tsp. chaat masala
• 0.5 tsp ground roasted cumin
• Juice of half a lemon
• 1 tbsp chopped cilantro leaves
• 1/4 tbsp. pomegranate seeds
• 1/4 cup fine sowing
• Special equipment: mandoline vegetable slicer

Preparation:

1. Fill a large, heavy-bottomed pot (like a kazan) about a third full with oil. Attach a deep-fry thermometer to the pot and heat the oil over medium heat to 175°C.
2. Peel and slice the sweet potatoes into rounds about 0.3 cm thick. In a large bowl, combine the besan, rice flour, ginger-garlic paste, fenugreek, chili powder, turmeric, and 0.5 teaspoon salt. Add seltzer water and mix until smooth. Add the sweet potatoes and toss to coat.
3. Working in batches, deep-fry the sweet potatoes until golden brown, 6-8 minutes. Transfer them with a slotted spoon to a paper towel-lined plate to drain. Before adding the next batch, heat the oil to 350°F (175°C).
4. In a small bowl, combine the yogurt, sugar, and 1/8 teaspoon of salt. Top the sweet potato pakora with the tamarind chutney and yogurt sauce. Sprinkle with chaat masala and ground cumin. Drizzle with lemon juice and garnish with finely chopped cilantro, pomegranate seeds, and sev.