Servings
Prep Time
Cooking Time
INGREDIENTS
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2 medium sized sweet potatoes
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1 large onion
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1.5 cups of Chickpea flour (besan)
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1 tablespoon of salt
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1 tablespoon of cumin seeds
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1 tablespoon of coriander seeds
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1 tsp of red chili powder (optional)
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1-2 green chilis finely chopped (optional)
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1 piece of small ginger grated
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1 tablespoon of Fenegreek leaves (kasuri methi)
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1/3 cup of water
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Enough oil to shallow fry in a pan. I used 3 cups of sunflower oil
In this recipe, I opted to go the savory route with my sweet potato fritters since they are naturally plenty sweet. The inspiration for this dish came from an Indian savory snack, Pakoras, which are deep-fried and served with chutney. Pakoras can be made from anything, but onion and potato pakoras are the most popular. I used the same batter as pakoras and used sweet potatoes and onions and topped with a dash of chaat masala, lemon juice and served them with chutney. The sweetness from the potatoes and the savory batter is an amazing combination and a party of flavors in your mouth.
I can’t help wonder why I didn’t think of this recipe before? You can serve this as an appetizer, a side for any holiday dinner or even eat them for dinner topped on a tortilla. I chose to shallow fry them in sunflower oil, but you can deep fry them or cook them in an Air-Fryer.
- Peel the sweet potatoes and cut them in matchsticks (make sure they are cut finely so that they cook faster)
- Thinly slice the onion
- In a big bowl, mix all the ingredients together (hold the water), till the sweet potatoes and onions are fully coated with the flour
- Add water slowly to make a thick mixture (do not add all the water at once)
- The mixture should not be runny. It needs to be thick enough to stick together and cook in the oil
- Heat the oil in a pan
- Using a spoon or an ice cream scooper, add the mixture in the hot oil (do not overcrowd the pan), and cook till the fritters are golden brown on both sides
- Enjoy them with any sauce or chutney of your choice!
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