Autumn Vegetable Chaat

Instructions

1. 1
   Lightly roast diced beetroot, sweet potato, and pumpkin in oil for 12-15 minutes until edges are crispy. Season with salt and cumin powder.
2. 2
   In a bowl, combine roasted vegetables with boiled chickpeas.
3. 3
   Add tamarind chutney and green chutney, toss gently.
4. 4
   Top with diced onion, pomegranate seeds, and fresh cilantro.
5. 5
   Sprinkle chaat masala evenly over the mixture.
6. 6
   Serve immediately while vegetables are still warm, with extra chutney on the side if desired.