Ingredients

• sweet potato 2 to 3
• cauliflower - ½ cup, grated
• green chilies - ½ tsp, minced
• garlic - 1 tsp, minced
• grated cheese - ¼ cup
• besan (chick peas flour) - 1 cup
• corn flour - 2 tbsp
• chili powder - ½ tsp
• ajwain (omam) - ¼ tsp
• cooking soda - ¼ tsp
• oil to deep fry
• pepper to taste
• salt to taste

How to Make Stuffed Sweet Potato Pakoda

• Peel the sweet potato and cut into 5 cm long pieces.
• Cut these pieces into ½ cm thick slices.
• Slit the slices carefully in the middle, keeping it uncut at one end. (like two thin slices held together at one end.)
• Combine cauliflower, cheese, garlic and green chilies together.
• Add salt and pepper to taste.
• Mix besan with corn flour.
• Add chili powder, ajwain, salt and soda.
• Add water and make mix to a smooth coating batter.
• Stuff the sweet potato slices with cauliflower mixture, dip in batter and deep fry.
• Drain well and serve with mint chutney.