How to make Sweet Potato Crisps -
Shakkarkand ke fingers.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sweet potatoes (शक्करकंद), Cumin seeds (जीरा)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sweet Potato Crisps checkout Mashed Sweet Potatoes, Shakkarkandi aur Kiwi Chaat, Mishti Alurpuli, Shakkarkand Seviyaan Diyan Tikkiyan . You can also find more Snacks and Starters recipes like Frittata - SK Khazana Chinese Samosa - SK Khazana Veggie Pizza-SK Khazana Pita Pockets With Spicy Chicken
Sweet Potato Crisps Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sweet Potato Crisps Recipe
Sweet potatoes 750 grams
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1 tablespoon
Split Bengal gram (chana dal) 1 tablespoon
Rice 1 tablespoon
Black peppercorns 5-6
Curry leaves 10-12
Dried red chilli 6
Turmeric powder 1/2 teaspoon
Salt to taste
Tamarind pulp 1 tablespoon
Oil to shallow
Semolina (rawa/suji) 1 cup
Method
Step 1
Dry roast cumin seeds, fennel seeds, chana dal, rice, peppercorns, curry leaves and red chillies till fragrant. Set aside to cool slightly.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Drain on absorbent paper and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
