Ingredients: 3 Sweet Potatoes – large one,4 sprigs Coriander (Dhania) Leaves – finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Amchur (Dry Mango Powder),1/4 cup Rice flour,3 tablespoon Corn flour,1/2 cup Whole Wheat Bread crumbs,Salt – to taste,1/4 cup Del Monte Cheesy Garlic Mayo,1 teaspoon Whole Black Peppercorns – coarsely pounded,Sunflower Oil – for deep frying
Time in minutes: 60 Servings: 4 Course: South Indian Breakfast Diet: Eggetarian
Instructions: To begin making Sweet Potato Balls Recipe Stuffed With Cheesy Garlic Mayo, prep all the ingredients according to the ingredients.In a large mixing bowl add the grated sweet potatoes, coriander leaves, salt, chilli powder, cumin powder, amchur powder and rice flour. Divide the Sweet Potato mixture into 8 to 10 portions and keep aside.In another bowl mix the rest of the corn flour, salt and black pepper. Add some water to make a slurry (neither too thick nor too thin) to dip and coat the balls.Place the breadcrumbs on a flat plate and the Del Monte Cheesy garlic Mayo in a piping bag or a plastic bag. This makes it easy to fill the center of the balls.Make a hole in the balls with your finger. Fill it with the Del Monte Cheesy garlic Mayo (about 1/2 teaspoon), leaving some space at the top. Carefully cover and seal the top.Dip each ball in the corn flour-water mixture. Shake off excess mixture.Roll each sweet potato balls in the breadcrumbs. Again shake off excess breadcrumbs.Preheat a skillet over medium heat and pan fry the sweet potato balls in batches till they turn golden brown. Take the sweet potato balls out of the pan with a slotted spoon. Drain on absorbent paper.Serve the Sweet Potato Balls Recipe Stuffed With Cheesy Garlic Mayo hot with roasted tomato sauce. or chutney of choice. You can also serve it with Del Monte Mint Mayo