Spicy Bombay Salad is healthy, delicious, and quite easy to prepare. This salad can be a complete meal and is ready in minutes.
This salad is inspired by the chats and street food of Mumbai, and so it is named as a ‘Bombay Salad’.
When I don’t feel like having a heavy dinner or a full meal, Spicy Bombay Salad comes to my rescue. It sometimes helps me satisfy my street-style chat cravings as well.
This salad is much similar to some of the chat recipes I have posted on my blog, such as Corn Chat Shots, Dahi Chana Chat.
How to cook sweet potatoes for the Spicy Bombay Salad
There are three different ways to cook sweet potatoes before adding to this salad.
- Oven-baked. Just click the above link to see how to bake/grill in the oven.
- Steam. You can steam whole sweet potato for 15 to 20 minutes. And once it is cooked, cool it to room temperature, dice it, and add it to the salad.
- On a pan. Heat some cooking oil in a frying pan and add the diced sweet potatoes. Season with salt & pepper and gently stir fry for 10 to 15 minutes or until it is soft and well-cooked.
What other ingredients can be added to Spicy Bombay Salad?
- Sprouts. You can any kind of sprouts such as moong, lentils, etc
- Fruits. Any sour, sweet and juicy fruits like orange, grapes, mango, pineapple.
- Cooked chickpeas can be added instead of sweet potatoes.
- Cooked potatoes.
- Radish.
- Beetroot.
Spicy Bombay Salad
Equipment
- Mixing Bowl
Ingredients
- 1 small onion sliced
- 1 medium cucumber sliced
- 1 large tomato deseeded & diced
- 1 small carrot sliced
- 1 capsicum sliced
- 1 medium sweet potato diced
- ½ cup pomegranate arils
- ½ cup corn boiled, steamed or tinned
For salad dressing
- 3 tablespoon olive oil
- 1 tablespoon tamarind pulp
- 1 tablespoon grated jaggery or honey
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon salt
Instructions
- Wash and dice the sweet potato into small bite-size pieces. Sprinkle some salt and olive oil. Spread the pieces evenly on a baking tray and roast in the oven at 250 degrees C for 10 minutes.1 medium sweet potato
- If you do not have an oven, you can cook the pieces on a frying pan with few drops of oil until soft.
- Another method of cooking sweet potato is to steam it whole for 15 minutes and then cut it into cubes.
- To make the salad, add all the salad veggies to a large mixing bowl and mix well. Refrigerate the veggies until it is time to serve.1 small onion, 1 medium cucumber, 1 large tomato, 1 small carrot, 1 capsicum, 1/2 cup pomegranate arils, 1/2 cup corn
Salad Dressing
- Heat 1 cup of water along with tamarind pulp and cook for 5 minutes. Strain the mixture and discard the pulp. Cool the strained tamarind juice to room temperature and set aside.1 tablespoon tamarind pulp
- In a glass container, mix together all the dressing ingredients along with 1/4 cup tamarind juice.3 tablespoon olive oil, 1 tablespoon grated jaggery, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon salt
- Store the dressing separately in the refrigerator.
- Add the dressing to the salad just before serving.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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