By Shaheen Jafri
.Ingredients :
1/2 kg – Shakarkand (Sweet Potatoes) , boiled and peeled
2 tsp - Cumin Seeds, crushed
2-3 Green Chilies , finely chopped
Ghee/Oil
1 tsp - Lemon Juice
Rocksalt - to taste
Coriander leaves
1/2 kg – Shakarkand (Sweet Potatoes) , boiled and peeled
2 tsp - Cumin Seeds, crushed
2-3 Green Chilies , finely chopped
Ghee/Oil
1 tsp - Lemon Juice
Rocksalt - to taste
Coriander leaves
Method :
Sliced the boiled sweet potatoes in finger chips shape.
Heat ghee/ oil in a pan and add cumin seeds (Jeera), green chilies and saute.
Now add sweet potato and sprinkle rocksalt and fry.
Fry the sweet potato until golden and crispy.
Place them in a bowl add lemon juice, coriander leaves and mix well.
Serve hot for better taste!!!
Heat ghee/ oil in a pan and add cumin seeds (Jeera), green chilies and saute.
Now add sweet potato and sprinkle rocksalt and fry.
Fry the sweet potato until golden and crispy.
Place them in a bowl add lemon juice, coriander leaves and mix well.
Serve hot for better taste!!!
Note : For baking please find below the procedure for the same :
Grease baking sheet with oil. Preheat oven to 400 degrees F (200 degrees C).
In a bowl, add all ingredients with sliced sweet potatoes and stir. Place on the prepared baking sheet.
Baked it for 30 to 40 minutes in the preheated oven.
Garnish with coriander leaves and Serve hot!!!
In a bowl, add all ingredients with sliced sweet potatoes and stir. Place on the prepared baking sheet.
Baked it for 30 to 40 minutes in the preheated oven.
Garnish with coriander leaves and Serve hot!!!
