Sweet-Potato Cutlet

Sweet-Potato Cutlet

Preparation time                          10 min

Cooking time                                 30 min

Serve                                               4

Ingredients 

For cutlet     

Sweet-potato                                 500gms

Roasted peanuts(crushed)         2 tbsp

Samak rice flour                           4 tbsp

Green chilies(chopped)              2 tbsp

Green coriander(chopped)        2 tbsp

Salt                                                  to taste

Red chili powder                          1/2 tsp

Coriander powder                        1 tsp

Garam masala                               1 tsp

Turmeric powder                         1/2 tsp

Dry mango powder                      1/2 tsp

Oil                                                   for frying

For Dip

Hung curd                                     4 tbsp

Green coriander(chopped)        2 tbsp

Green chilies(chopped)              1 tbsp

Salt                                                 to taste

Red chili powder                         1/2 tsp

Lemon juice                                 2 tsp

Method

Boil sweet-potatoes in 4 cups of water in a pressure cooker. Mash the boiled sweet-potatoes in a bowl.

Add green coriander, green chilies, crushed roasted peanuts and samak rice flour. Mix well.

Add salt, garam masala, coriander powder, red chili powder, dry mango powder and turmeric powder.

Mix all the ingredients properly. Grease palm with oil. Make small size cutlets of the mixture and keep aside.

Heat oil in a non-stick wok. Deep fry the cutlets till they are uniformly cooked and become crispy.

Take out the fried cutlets from the wok and drain the excess oil using tissue paper. Sweet-potato cutlets are ready.

For making the dip, take hung curd in a bowl. Add chopped coriander, salt, green chilies, red chili powder and lemon juice. Mix well. Dip is ready.

Transfer dip and cutlets to a serving platter. Garnish with green coriander spring. Serve hot.