In a bowl, add the yogurt and whisk it well to bring it to smooth consistency.

Add the rest of the ingredients and chill it in refrigerator.

Just before serving transefer it to a serving bowl.

This Peanut Raita goes well with any of the Farhali dishes.

Wash and peel sweet potatoes.

Using a mandoline or food processor make thin slices of the sweet potatoes. Soak the slices in cold water having little added salt for 5-7 minutes, drain and dry on a dry kitchen towel.

Preheat the oven to 170 C.

In a bowl put the sweet potato slices and add oil (I have used olive oil) just enough to coat the slices.

Spread the slices each separate from the other, on a baking sheet and bake it for 10-15 minutes. Mine were done in 10 minutes but since each oven behaves differently please eyeball the chips until the first lot comes out. The baking time will also depend on the thickness of the sweet potato slices.

Once done, transfer them on wire rack and sprinkle salt and pepper.

Baked Sweet-Potato chips are ready to serve.