Spiced Sweet Potato Fritters with Cilantro Mint Chutney

Ingredients

• •2 medium sweet potatoes, peeled and grated
• •1 small onion, finely chopped
• •1 cup chickpea flour (besan)
• •1/4 cup chopped fresh cilantro leaves
• •1/4 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon red chili powder
• •Salt to taste
• •1/2 cup water
• •Vegetable oil for frying
• •1 cup fresh mint leaves, finely chopped (for chutney)
• •1/2 cup fresh cilantro leaves, finely chopped (for chutney)
• •1 green chili, chopped (for chutney)
• •1 small garlic clove (for chutney)
• •1 tablespoon fresh lime juice (for chutney)
• •1/4 teaspoon sugar (for chutney)
• •Salt to taste (for chutney)

Instructions

1. 1

   Peel and grate the sweet potatoes into a large mixing bowl.

2. 2

   Add the finely chopped onion, chickpea flour, chopped fresh cilantro, ground turmeric, ground cumin, ground coriander, red chili powder, and salt to the bowl.

3. 3

   Gradually add water to the mixture while stirring to form a thick batter that holds together but is not too runny.

4. 4

   Heat vegetable oil in a deep frying pan over medium heat until it reaches about 350°F (175°C).

5. 5

   Scoop small portions of the batter using a spoon or your hands and carefully drop them into the hot oil.

6. 6

   Fry the fritters in batches, flipping occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

7. 7

   To prepare the cilantro mint chutney, combine the fresh mint leaves, fresh cilantro leaves, green chili, garlic, lime juice, sugar, and salt in a blender or food processor.

8. 8

   Blend the chutney until smooth, adding a splash of water if needed to achieve the desired consistency.

9. 9

   Serve the fritters hot with the cilantro mint chutney on the side for dipping.