Sweet potato 2 Onion 1 Ginger garlic paste 1 tsp Garam masala 1 tsp Red chili powder 2 tsp Cashew nuts few(optional) Salt as needed Coriander leaves few Mint leaves few Green chili 1 (optional) Pepper powder 2 tsp Plain flour or millet flour 2 tblsp Corn flour 1 tblsp Chaat masala 1 tsp Bread crumbs 1/2 cup Oil for deep frying Method:
Boil the sweet potato in pressure cooker for 4 whistles. Let this coo nicely. Once done take it out form the water immediately. Else it will absorb more moisture. Keep this in the refrigerator till you use this for sweet potato cutlets. Finely chop the cashew nuts, coriander leaves,mint leaves and onion. In a wide bowl add the sweet potato. Mash this finely using a potato masher or a fork. Alternatively you can grate the sweet potato and add too. Add the red chili powder,salt,onion,coriander leaves, mint leaves, 1 tsp pepper powder,cashew nuts, garam masala, green chili (if adding) and the plain flour (or millet flour). Mix this well using a clean hands. It will come like a dough. In a deep bowl add the corn flour, chaat masala and 1 tsp pepper powder. Add water and make it into a thin watery paste. This is just to coast the patties. Keep the bread crumbs ready in a plate. Grease your hands with oil. Take a big lemon sized ball of sweet potato mixture and make it into a round ball. Flatten this and make it into a patty. You can make oblong shape too. Dip the sweet potato patty in the corn flour water and immediately roll them on the bread crumbs. Arrange this in a plate. Repeat this for the rest of the sweet potato mixture. If you want to make it later cover it with a aluminium foil or cling wrap and keep it inside the refrigerator. You can even fry the next day too. Heat oil in a pan, when it is hot, bring the flame to medium. Slowly put the cutlets into the pan. Do not crowd the pan. Cook the cutlets in medium flame on both sides. Take out from oil and drain in a kitchen towel. Repeat this for the remaining cutlets. Serve hot with mint chutney or tomato ketchup.
Boil the sweet potato in pressure cooker for 4 whistles. Let this cook nicely. Once done take it out form the water immediately. Else it will absorb more moisture. Keep this in the refrigerator till you use this for sweet potato cutlets. Finely chop the cashew nuts, coriander leaves,mint leaves and onion. In a wide bowl add the sweet potato. Mash this finely using a potato masher or a fork.
Alternatively you can grate the sweet potato and add too. Add the red chili powder,salt,onion,coriander leaves, mint leaves, 1 tsp pepper powder,cashew nuts, garam masala, green chili (if adding) and the plain flour (or millet flour). Mix this well using a clean hands. It will come like a dough.
In a deep bowl add the corn flour, chaat masala and 1 tsp pepper powder.
Add water and make it into a thin watery paste. This is just to coast the patties. Keep the bread crumbs ready in a plate. Grease your hands with oil. Take a big lemon sized ball of sweet potato mixture and make it into a round ball. Flatten this and make it into a patty. You can make oblong shape too.
Dip the sweet potato patty in the corn flour water and immediately roll them on the bread crumbs. Arrange this in a plate. Repeat this for the rest of the sweet potato mixture.
If you want to make it later cover it with a aluminium foil or cling wrap and keep it inside the refrigerator. You can even fry the next day too. Heat oil in a pan, when it is hot, bring the flame to medium. Slowly put the cutlets into the pan.
Do not crowd the pan. Cook the cutlets in medium flame on both sides. Take out from oil and drain in a kitchen towel.
Repeat this for the remaining cutlets. Serve hot with mint chutney or tomato ketchup.
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