Crispy Sweet Potato Cutlets (Vrat-Friendly)
40 minutes
978 reads
About Crispy Sweet Potato Cutlets (Vrat-Friendly)
Craving a crispy, flavorful snack that's both wholesome and incredibly easy to make? These sweet potato cutlets are the answer! They're perfect for Navratri fasting or anytime you need a satisfying bite.Made with tender sweet potatoes, aromatic spices, and a hint of green chili, these cutlets are a flavor explosion. A quick pan-fry creates a perfectly golden crust, revealing a soft and savory interior.Enjoy these delightful cutlets as a vrat-friendly appetizer, a quick snack, or even a light meal. They're so good, you'll want to make them again and again!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Sweet Potato Mixture
- 4.5 cup Potato boiled and mashed, sweet
- 3.5 Chillies finely chopped, green
- 1 tsp Cumin Seeds roasted and ground
- 1 tsp Chili Powder red
- 1 tsp Rock Salt or sea salt, to taste
- 0.5 cup Coriander Leaves finely chopped
For Binding and Frying
- 0.5 cup Water Chestnut Flour (singhara atta) or buckwheat flour (kuttu atta)
- 2 tbsp Oil for frying
Instructions
- In a large bowl, combine the mashed sweet potato, chopped green chilies, ground cumin seeds, red chili powder, and sendha namak.
- Mix the ingredients thoroughly until well combined.
- Add the water chestnut flour or buckwheat flour to the sweet potato mixture. This will help bind the cutlets and give them a good texture.
- Gently knead the mixture until a soft dough forms. Do not overknead, as this can make the cutlets tough.
- Divide the dough into small, equal portions. Shape each portion into a round cutlet or any shape you desire.
- Heat the oil in a large pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan, ensuring not to overcrowd it.
- Shallow fry the cutlets for about 3-4 minutes per side, or until they are golden brown and crispy. Flipping them ensures even cooking and a beautiful crust.
- Remove the cutlets from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy sweet potato cutlets hot as a snack or appetizer. They are especially delicious with a side of chutney or yogurt.
Recipe Notes
Good To Know
- You can add oats powder for binding if you are not fasting.
- For extra crispiness without using regular breadcrumbs, coat the shaped cutlets in powdered roasted peanuts or amaranth flour before pan-frying.
- If you prefer a richer flavor, add a tablespoon of grated fresh coconut or finely chopped raisins to the sweet potato mixture.
- To save time, boil and mash the sweet potatoes in advance. Store them in an airtight container in the refrigerator for up to 2 days and assemble the cutlets just before frying.
- Serve the cutlets with a side of vrat-approved green chutney made from fresh coriander, mint, green chillies, lemon juice, and sendha namak.
Expert Tips
- For a spicier cutlet, add a pinch of red chili flakes or finely chopped green chilies to the sweet potato mixture.
- Ensure the oil is hot enough before frying the cutlets to prevent them from absorbing too much oil and becoming soggy.
- Don't overcrowd the pan while frying. Fry in batches to ensure even cooking and crispiness.
Storage Instructions
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
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Recipe Nutrition
Calories: 89kcalCarbohydrates: 19gProtein: 2gFiber: 2g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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Such a beautiful dish! Can’t wait to try it.
This looks perfect! Thanks for posting.
I’m excited to try this recipe!
Looks so delectable! Thanks for posting.