New Update
| Main ingredients | Sweet potatoes (ratalu), Ginger-green chilli paste, Black pepper powder, Cumin powder, Lemon juice, Fresh coriander leaves, Rock salt (sendha namak), Barnyard milled (samo) flour, Oil |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium sweet potatoes (ratalu)
- 2 tablespoons ginger-green chilli paste
- Black pepper powder to taste
- 1 teaspoon cumin powder
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh coriander leaves + to garnish
- Rock salt (sendha namak)
- 1 cup barnyard millet (samo) flour
- Oil for shallow frying
Method
- Peel the sweet potatoes and slice them into roundels.
- Take ginger-green chilli paste in a large bowl, add black pepper powder, cumin powder, lemon juice, coriander leaves and rock salt and mix well. Add sweet potato roundels and mix till each roundel is well coated with the masala. Set aside for 5 minutes.
- Take the barnyard millet flour in a large plate, roll each sweet potato roundel in it so that they are well coated on both sides.
- Heat sufficient oil on a non-stick tawa. Place the sweet potato roundels on it and shallow-fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper.
- Transfer them on a serving platter and serve hot garnished with coriander leaves.
Advertisment
