Sweet Potato Dumpling

Method

1. Keep the sweet potatoes on a baking tray, keep it in a preheated oven and cook at 180º C till done.
2. Roast the corn on the cob on direct flame, rotating to ensure even cooking all around.
3. Peel the sweet potatoes, put them in a mixing bowl and mash them with a masher.
4. Finely chop the onion.
5. Remove the corn cob from the flame and separate the roasted corn kernels with a knife. Add them to the mashed sweet potatoes.
6. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add onion and saute till light brown.
7. Finely chop cashewnuts and add to the sweet potatoes in the bowl. Add the sautéed onion.
8. Add oregano, parsley, red chilli flakes, cinnamon powder, lemon juice and salt mix everything well.
9. Heat sufficient oil in a kadai.
10. Add breadcrumbs and roasted chana powder and mix well. Divide the mixture into equal lemon sized portions and shape them into balls.
11. Slide the sweet potato balls, a few at a time, into hot oil and deep-fry till golden. Drain on absorbent paper.
12. Arrange them on a serving platter and serve hot with a bowl of sauce of your choice.

Additional Tips and Tricks