Ingredients:

4 sweet potatoes, medium-sized
1 teaspoon ginger & green chilli paste
2 tablespoons arrowroot flour
1 teaspoon chaat masala
½ teaspoon amchur powder
1 teaspoon lemon juice
1 teaspoon cumin powder
½ teaspoon red chilli powder
¼ teaspoon garam masala
Rock salt as required
5 tablespoons oil for frying
1 tablespoon coriander for garnish

Preparation:

Rinse the sweet potatoes thoroughly in water and boil in salt water in an open pan or pressure cook them for 3 to 4 whistles on medium heat.

Drain the water, cool and then peel and mash them with a potato masher.

Add the rest of the ingredients except oil. Mix well.

Shape into medium sized cutlets.

Pan fry the cutlets in oil till both the sides are well browned.

Garnish with coriander leaves.

Serve sweet potato cutlets with green chutney.