Pita Wraps with Chaat Masala-Spiced Kidney Beans and Sweet Potato Recipe
For the filling:
For the salad:
For the yogurt sauce:
To make the filling, cut the sweet potato in half, cut into long strips like fries and then dice them. The pieces should be the size of a red kidney bean; we want to keep everything the same size so it can cook evenly. Set aside.
Heat a large, flat-bottomed nonstick pan over medium heat. Add the olive oil and let it get hot. Add the cumin seeds and let them brown for a minute and then add the sweet potatoes. Toss to combine and sauté for about 3 minutes; once the potatoes are 70 percent cooked, add the chaat masala, chili powder, salt and sugar, turn the heat to medium-low and cook, tossing occasionally, until fully cooked, 3 to 4 minutes longer. Add the red kidney beans and toss well. Turn off the heat, add the lime juice and set aside.
To make the salad, place the jicama and mango in a bowl. In a separate bowl, combine the orange juice, olive oil, salt and pepper to taste and chili powder and mix well. Pour over the jicama and mango, toss gently and let sit for 5 minutes.
To make the yogurt sauce, combine all the ingredients in a small bowl. Chill in the refrigerator until you are ready to use it.
To serve, cut the pitas in half. Stuff each half with some peppery greens, then some sweet potato and bean filling and finally top with the jicama-mango salad. Drizzle with the yogurt sauce.
From Masala & Meatballs: Incredible Indian Dishes with an American Twist by Asha Shivakumar, Page Street Publishing Co. 2018.