Kebab & Cutlet
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:
- Total Time (Minutes):
- 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
- Heat oil in a kadai.
- Heat 2 tbsp oil in a non-stick pan. Add onion and saute till translucent. Add sweet potatoes and mix well.
- Add cheese, salt, garam masala powder and chilli powder, mix and cook for 1-2 minutes. Add coriander leaves and mix well.
- Divide the dough into equal portions and shape into balls.
- 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.
- 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.
- Put the potlis in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Tie a spring onion sprig around the neck of each potli and serve hot with green chutney.