| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Sweet potatoes |
| 3 |
tb |
Ground almonds or cashews |
| 3 |
tb |
Ground sunflower seeds |
| 3 |
tb |
Grated coconut |
| 1/2 |
ts |
Cayenne |
| 1/2 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 1 |
tb |
Maple sugar |
| 1 |
ts |
Salt |
| 3 |
tb |
Chick pea flour |
|
|
Ghee for frying |
INSTRUCTIONS
Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain & peel
while still warm. Mash.
Mix in all the remaining ingredients except the ghee. Knead till thoroughly
blended. Divide into 8 portions.
Wash & dry hands & then rub with oil. Roll each ball in your hands & then
flatten into a patty.
Brush with ghee a griddle or skillet. Over the lowest heat possible, heat
the ghee & then fry the patties for 15 to 20 minutes each side until a
crisp reddish brown crust forms. Serve hot.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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