Sweet potato dhahi chat

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Preparation Time : 35 minutes

Cooking Time       : 30 minutes

Serving                 : 4 members

Description

The entire world revolves around being loved . Love is a universal language that has no explanation as how it makes you feel . But each human being does get to experience what it feels like for sure through our parents , siblings , children , friends , relatives etc…. Like wise I have very few people who shower their love over me just for the reason of liking me with no connection at all . One person among them is “poongothai ” who is a live in help from hubby dears ancestral village . When ever she comes to visit me , she makes it a point to get some thing or the other for me and most of the time it’s the seasons local produce . Last time she visited me it was sweet potatoes that she had got . Fed up of just boiling and eating it the regular way , remembered taking note of a savoury dish in one of my cook books . Searched and found the recipe and started of with it . As prepping for the dish , I started to crave for a chat dish . Being a chameleon changed my mind and decided to do a fusion dish of sweet potato chat . Made a dahi chat with the savoury sweet potato balls and served it to hubby dear ( poor rat of my kitchen laboratory . A big yes from his side , that led to parcels being sent over to my in- laws and my friends in the gym . A sure fire hit with every one . Just a spoon full will let temptation take over to blast your senses . In a few days , my mother – in – law asks me for the recipe which took me to cloud nine as my culinary guru ( my mother – in – law ) asking for a recipe happens only once in a blue moon

Ingredients for sweet potatoes

Ingredients
Quantity
Boiled sweet potatoes1/4 kg ( peeled and mashed )
Ginger + garlic paste 1/4 teaspoon
Chick pea flour1/4 cup
Fennel seed powder1/ 4 teaspoon
Cumin seed powder1/ 4 teaspoon
Onion1 chopped
Turmeric power 1/4 teaspoon
Cinnamon1/4 inch piece powdered
Cloves 1 powdered
Red chilly power1 1/2 teaspoon or to taste
Mint + coriander leavesfew chopped
Saltto taste
Oil1 tablespoon + to deep fry

Method

  1. Heat oil one tablespoon in a non – stick vessel . Add ginger + garlic paste and fry to brown .add onions and fry to translucent.
  2. Top with fennel seed powder , cumin seed powder , cinnamon powder , clove powder , salt , red chilly powder and turmeric powder. Mix well .
  3. Add the cooked , mashed sweet potato and mix well in low flame for a minute or two . Remove from heat and cool completely. Add chopped mint , coriander leaves and chick peas flour . Mix well .
  4. Roll this mix into lemon sized balls . Heat oil to deep fry .
  5. Drop the balls in batches of 3 to 4 balls at a time and deep fry to a golden brown color.
  6. Drain and set aside . (On lazy days , I omit the deep frying part and use the sweet potato balls as it is )

Sweet chuntny

Ingredients
Quantity
dates8
jaggery1 table spoon
black salt1/4 tea spoon
tamarind pulp2 table spoons
saltto taste
chilli powder1 tea spoon
cumin powder1/2 tea spoon

Green chuntny

Ingredients
Quantity
green chillies10
coriander leaves1/2 cup
mint leaves1/2 cup
cumin powder1/2 tea spoon
chat masala1/2 tea spoon
saltto taste
lime1/2

Method For sweet chuntny

  1. Boil all the ingredients together with little water for 8 minutes .
  2. Cool and blend to a smooth paste . Keep aside .

Method For green chuntny

  1. Grind all the ingredients except for lime to a smooth paste adding little water . Boil till raw smell goes .
  2. Cool add lime juice . Taste and adjust . Keep aside .
  3. Blend together and keep in refrigerator.

Other ingredients

ingredients
Quantity
Hung curd8 cups
Sugarto taste
Salta pinch
Onion2 chopped finely
Coriander leaves few chopped
Sev1 cup

How to proceed

Blend hung curd , sugar and salt together to get a creamy semi thick following consistency liquid .

Assembling

  1. Place two fried sweet potato balls on a serving plate .
  2. Pour around 1/2 cup or more of hung curd mixture over the sweet potato balls .
  3. Pour one tablespoon of green chutney over the sweet potato balls .
  4. Pour one tablespoon of sweet chutney over the green chutney .
  5. Sprinkle chopped onions , coriander leaves and sev over and serve immediately.