Sweet Chilli Potatoes

About Sweet Chilli Potatoes

Ingredients

• Medium sweet potatoes, boiled and cut into wedges 4
• Oil to grease
• Marinade
• Fresh red chillies, finely chopped 2
• Garlic cloves, finely chopped 2 to 3
• Honey 1 tbsp
• Salt to taste
• Black pepper powder to taste
• Dip
• Beetroot puree ⅓ cup
• Hung yogurt ⅓ cup
• Fresh red chilli, finely chopped 1

How to Make Sweet Chilli Potatoes (Stepwise Photos)

Method

1. Preheat the air fryer to 180º C. Grease the basket.
2. Take red chillies, garlic, honey, salt and pepper powder in a mixing bowl and mix well.
3. Add the sweet potato wedges and toss till every piece is coated evenly.
4. Put them in the basket, fit it to the air fryer and cook till crisp.
5. To make the dip, blend together beetroot puree, hung yogurt and fresh red chilli till smooth.
6. Transfer into a serving bowl, add salt and mix well.
7. Transfer the sweet potatoes onto a serving platter and serve hot with the dip.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps