Sweet Potato Dumpling

Methods

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