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Sweet Potato Crisps

Shakkarkand ke fingers. This recipe is from FoodFood TV channel

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Sweet Potato Crisps
Main IngredientsSweet potatoes, Cumin seeds
CuisineIndian
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time11-15 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

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.
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