Medium sweet potatoes, boiled, peeled and grated 2 to 3
Whole wheat dough as required
Whole wheat flour for dusting
Canola oil 2 tbsps + for deep frying
Small onion, finely chopped 1
Processed cheese, grated 2 to 3 tbsps
Salt to taste
Red chilli powder 1 tsp
Garam masala powder ½ tsp
Fresh coriander leaves, chopped 1 tbsp
Spring onion green
strips as required
Green chutney for serving
Heat sufficient canola
oil in a kadai.
Heat 2 tbsps canola
oil in a non-stick pan, add onion and sauté till translucent. Add sweet potatoes and mix well.
Add cheese, salt,
garam masala powder and chilli powder, mix and cook for 1-2 minutes. Add coriander leaves and mix well.
Divide the dough into
small equal portions and shape into balls.
Dust the worktop with
some wheat flour, roll out each portion into thin discs and cut them into roundels using a large sized cookie cutter.
Put some sweet
potato mixture in the center of each roundel, pleat up the ends together and slightly press from the center to seal and shape into potlis. Tie a spring onion sprig around the neck of each potli.
Put the potlis in hot
canola oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Arrange the potlis on
a serving platter and serve hot with a bowl of green chutney.