Ingredients:

  • 2 cups (450g) sweet potato, peeled and cubed
  • 1/4 cup (30g) Ragi flour or cornstarch
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tbsp (15g) lemon juice
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) garam masala
  • 1/2 tsp (2.5g) red chili powder
  • 1/2 tsp (2.5g) amchur (dried mango powder)
  • 1 tsp (6g) salt
  • 2 tbsp (8g) fresh cilantro, finely chopped
  • 3 tbsp (45ml) neutral oil

Instructions:

  1. Boil the cubed sweet potatoes in salted water until fork-tender (about 12–15 minutes). Drain thoroughly and let them steam-dry in the colander for 2 minutes.
  2. Mash the sweet potatoes in a bowl until velvety smooth. Allow the mash to cool to room temperature to ensure the binder sets correctly.
  3. Fold in the ginger-garlic paste, lemon juice, ground cumin, garam masala, red chili powder, amchur, and salt.
  4. Stir in the chopped cilantro and Ragi flour (or cornstarch), mixing until the dough is cohesive and holds its shape.
  5. Divide the mixture into 8 equal portions, roll into balls, and gently flatten into disks about 3/4 inch thick.
  6. Heat neutral oil in a skillet over medium-high heat. Fry patties for 4–5 minutes per side until they reach a deep mahogany-brown color and the edges are rigid.