Sweet Potato Crisps

Ingredients list for Sweet Potato Crisps

• 750 grams Sweet potatoes
• 1 teaspoon Cumin seeds
• 1 tablespoon Fennel seeds (saunf)
• 1 tablespoon Split Bengal gram (chana dal)
• 1 tablespoon Rice
• 5-6 Black peppercorns
• 10-12 Curry leaves
• 6 Dried red chilli
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1 tablespoon Tamarind pulp
• to shallow Oil
• 1 cup Semolina (rawa/suji)

Method

1. Dry roast cumin seeds, fennel seeds, chana dal, rice, peppercorns, curry leaves and red chillies till fragrant. Set aside to cool slightly.
2. Put ¼ tsp turmeric powder, salt and tamarind pulp into a mixer jar. Add the roasted spices and a little water and grind into a fine paste.
3. Peel sweet potatoes and cut them into fingers. Parboil with ¼ tsp turmeric powder and salt. You can also parboil them whole after peeling and then cut into fingers.
4. Put the ground masala into a large bowl, add the sweet potato fingers, a little salt and mix well so that all the fingers are well coated with the masala. Rest for ½ hour in the refrigerator.
5. Heat sufficient oil in a non stick pan. Roll the fingers in rawa and shallow fry, turning a few times, till golden on all sides.
6. Drain on absorbent paper and serve hot.