Crispy golden sweet potato bites with a creamy, saffroninfused paneer filling, delicately flavoured with Indian spices and fresh herbs. Served with refreshing mintyoghurt dip, these irresistible vegetarian bites bring a touch of royal indulgence to your Diwali celebrations.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
For the sweet potato mixture
- Sweet potatoes, boiled and mashed – 2 cups
- Cornflour – 2 tbsp
- Red chilli powder – ½ tsp
- Chaat masala – ½ tsp
- Salt – to taste
- Fresh coriander, finely chopped – 2 tbsp
For the paneer filling
- Paneer, crumbled – 200 g
- Saffron strands – a pinch
- Warm milk – 1 tbsp
- Black pepper powder – ¼ tsp
- Fresh coriander, chopped – 1 tbsp
- Salt – to taste
- Chopped pistachios or cashews – 2 tbsp (optional)
For the coating
- Cornflour – 2 tbsp
- Allpurpose flour – ¼ cup
- Water – as needed
- Breadcrumbs – ½ cup
- Oil – for shallow frying
For the mint yoghurt dip
- Hung curd – ½ cup
- Fresh mint leaves – ¼ cup
- Lemon juice – 1 tsp
- Green chilli – 1 small (optional)
- Salt – to taste
Method
- Soak the saffron strands in warm milk for a few minutes. Mix with crumbled paneer, black pepper, coriander, salt, and chopped nuts.
- In a bowl, combine mashed sweet potatoes, cornflour, red chilli powder, chaat masala, coriander, and salt. Mix until the mixture holds its shape.
- Take a small portion of the sweet potato mixture and flatten it in your palm. Place a spoonful of paneer filling in the centre, seal carefully, and roll into a smooth ball.
- Mix the cornflour and allpurpose flour with enough water to make a smooth coating batter. Dip each ball into the batter and coat with breadcrumbs.
- Shallowfry over medium heat until crisp and golden on all sides.
- For the dip, blend hung curd, mint, lemon juice, green chilli, and salt until smooth. serve the hot sweet potato bombs with mintyoghurt dip, garnished with chopped pistachios, coriander, and a few saffron strands.
Tip: Ensure the sweet potato mixture is not too moist, and chill the stuffed balls for 15 minutes before coating to help them hold their shape.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
