Crispy Sweet Potato Recipe
A delightful Indian-inspired appetizer, this Crispy Sweet Potato recipe brings together the wholesome sweetness of sweet potatoes with a perfectly spiced batter and crispy semolina coating. Thinly sliced sweet potatoes are coated twice – first in a seasoned corn flour batter and then in a semolina mixture, making them irresistibly crunchy and flavorful. This easy recipe takes only about half an hour to prepare, making it a perfect snack or party appetizer. Whether you pair it with tangy chutneys or enjoy it on its own, these crispy bites will surely win your heart.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet Potato | 1, thinly sliced |
| Oil | For shallow frying |
| For the Batter: | |
| Corn Flour (Cornstarch) | 4 tablespoons |
| Red Chilli Powder | ½ tablespoon |
| Chaat Masala Powder | 1 tablespoon |
| Salt | To taste |
| Black Pepper Powder | ¼ teaspoon |
| Water | As required |
| For the Coating: | |
| Semolina (Sooji / Rava) | 6 tablespoons |
| Red Chilli Powder | ½ tablespoon |
| Chaat Masala Powder | ½ tablespoon |
| Black Pepper Powder | ¼ teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2-4
Instructions:
-
Prepare the Batter:
In a mixing bowl, combine the corn flour, red chilli powder, salt, chaat masala, and black pepper powder. Gradually add water to the mixture, stirring constantly to form a smooth batter. Be sure that the batter is thick enough to coat the sweet potatoes well, but not too runny. -
Prepare the Coating:
In another bowl, mix together the semolina (sooji), red chilli powder, chaat masala powder, black pepper powder, and salt. Set this mixture aside for the coating process. -
Coat the Sweet Potatoes:
Take each thinly sliced sweet potato and dip it into the prepared batter. Ensure that each slice is fully coated. Once coated in the batter, immediately roll it in the semolina mixture, pressing gently to ensure an even coating on both sides. Repeat this process for all sweet potato slices. -
Frying:
Heat a generous amount of oil in a heavy-bottomed pan over medium heat. Once the oil is hot, carefully place the coated sweet potato slices into the oil, one by one. Fry them in batches to avoid overcrowding the pan. Shallow fry until they are golden brown and crispy, turning occasionally to ensure they cook evenly on both sides. -
Drain and Serve:
Once fried, transfer the crispy sweet potatoes onto a plate lined with oil-absorbing paper to remove excess oil. Serve the Crispy Sweet Potato hot with your favorite chutney, such as Dhaniya Pudina Chutney (Coriander Mint Chutney), Date Tamarind Chutney, or any chutney of your choice for a flavorful and satisfying snack.
Tips:
- Choosing Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes. The thinner you slice them, the crispier they will be.
- Coating Variations: You can experiment with different seasonings in the semolina mixture to suit your taste, such as adding garlic powder or dried herbs for extra flavor.
- Air Frying Option: If you’re looking for a healthier version, you can air fry the coated sweet potatoes for about 10-12 minutes at 375°F (190°C), flipping halfway through.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~160-180 kcal |
| Carbohydrates | ~36 g |
| Protein | ~2 g |
| Fat | ~2 g |
| Fiber | ~4 g |
| Sodium | ~350 mg |
Crispy Sweet Potato is a perfect balance of crispy, savory, and mildly spicy flavors, making it a great appetizer for any occasion. This recipe not only satisfies your cravings but also provides the goodness of sweet potatoes in a delightful, crunchy form. Enjoy these crispy treats hot for the best flavor and texture!
