Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 tbsp ginger paste
  • 2 small green chilies, finely minced
  • 1/2 tsp salt
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp amchur
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/4 cup cornstarch
  • 2 tbsp neutral oil
  • 2 tbsp fresh cilantro, finely chopped

Instructions:

  1. Boil the sweet potato cubes until fork-tender but not falling apart. Drain them completely and let them steam-dry in the colander for 5 minutes.
  2. Mash the sweet potatoes in a bowl until smooth and lump-free.
  3. Fold in the ginger paste, minced chilies, cumin powder, garam masala, amchur, red chili powder, and turmeric powder. Mix until the mash is a deep, spiced ochre color.
  4. Stir in the finely chopped fresh cilantro.
  5. Gradually add the cornstarch, kneading it into the dough until it no longer sticks to your palms.
  6. Shape the mixture into 2-inch discs, pressing firmly.
  7. Heat neutral oil in a skillet over medium-high heat. Fry the patties for 3-4 minutes per side until a mahogany-colored, crispy crust forms.