Peel and cut two medium sweet potatoes into bite-sized pieces. It should be about three cups of diced sweet potatoes once cut. Steam or boil the sweet potato pieces until they are just tender, but not overcooked and mushy. Once cooked, set them aside.

Heat sunflower, canola, or vegetable oil in a pan over medium heat. Add the cooked sweet potato pieces to the pan and sauté them for a few minutes until they develop a slight crispiness on the edges.

Sprinkle the chaat masala, red chili powder, and kala namak over the sautéed sweet potatoes. Gently toss the potatoes to ensure they are evenly coated with the spices. Cook for an additional 1-2 minutes to allow the spices to become toasted all over the outsides of the sweet potato.

Transfer the seasoned sweet potatoes to a serving dish. Garnish them with pomegranate seeds, chopped cilantro, and fresh lemon juice from the lemon wedges.

Finally, sprinkle fine sev (crispy fried noodles) on top of the chaat to add a contrasting salty crunch.