Sweet Potato Kebab and Cutlet
Sweet Potato Potli Recipe
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Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.

One of the key nutritional benefits of sweet potato is that they're high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed. Add a drizzle of olive oil just before serving to increase your absorption of beneficial beta-carotene.

Recipe Cuisine: Indian
Total Time (Minutes): 45
  • 2-3 medium sweet potatoes, boiled, peeled and grated
  • Whole wheat flour (atta) dough as required
  • Whole wheat flour (atta) for dusting
  • 2 tbsp oil for deep-frying
  • 1 small onion, finely chopped
  • 2-3 tbsp grated processed cheese
  • Salt to taste
  • 1 tsp red chilli powder
  • ½ tsp garam masala powder
  • 1 tbsp chopped fresh coriander leaves
  • Spring onion green strips as required
  • Green chutney for serving

  1. Heat oil in a kadai.
  2. Heat 2 tbsp oil in a non-stick pan. Add onion and saute till translucent. Add sweet potatoes and mix well.
  3. Add cheese, salt, garam masala powder and chilli powder, mix and cook for 1-2 minutes. Add coriander leaves and mix well.
  4. Divide the dough into equal portions and shape into balls.
  5. Dust the worktop with some wheat flour, roll out each portion into thin discs and cut them into roundels using a large size cookie cutter.
  6. Put some sweet potato mixture in the center of each roundel, pleat up the ends together and slightly press from the center to seal and shape into potlis.
  7. Put the potlis in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  8. Tie a spring onion sprig around the neck of each potli and serve hot with green chutney.