During the observation of Navratri every year, potatoes and sweet potatoes usually become a part of every Indian’s household meal. This is due to the fact that rice is usually not eaten during this time. However, due to the fact that carbohydrates are still needed since you still go to work during this time, having a heavy meal of potatoes or sweet potatoes will definitely help. This is also the time wherein garlic and onion isn’t being put in any recipe as a part of their tradition. In addition to those, ordinary or table salt is not used. Instead a special salt is used during this time.
Setting the long introduction aside, sweet potato cutlets can also be served during this time along with other potato dishes. Since it contains neither onion nor garlic, you can eat this without breaking the rules during Navratri or any other Vrat.
- ½ cup Sabudana or Tapioca or Sago, soaked
- 1 pc. Big Sweet Potato
- ¼ cup Lauki, grated and drained
- 2 tbsps. Cashew Powder
- 1 tsp. Crushed Dried Mint Leaves
- 1 tsp. Roasted Cumin Seeds, crushed
- ½ tsp. Red Chili Powder
- 2 tbsps. Cilantro Leaves, chopped
- 2 – 3 tbsps. Oil or Ghee
- 1 – 2 tbsps. Kuttu Flour (optional)
- Prepare and gather all of the ingredients first. Grate the lauki and squeeze it tightly until most of its water is gone. You must do this in order to make sure that it will not soak the entire mixture.
- Next, boil the sweet potato and mash it into a bowl when it’s already cooked. After that, add all of the spices along with the Sabudana or sago and chopped cilantro leaves then mix it well. The entire mixture must be more on the gooey side but not too runny or else you will find it difficult to form it into patties.
- Grease your hands with some oil or ghee, take some of the mixture and form it into cutlets. Once formed, put the cutlets directly into an oil-heated pan.
- Keep turning the cutlets occasionally by means of a fork. Make sure to cook it until the potato cutlets become crispy and brown on each side. Once cooked, serve it hot along with some tea and green chutney.
On the other hand, you can also prepare the recipe ahead of time by storing the finished mixture inside a refrigerator. If in case that the mixture becomes runny because of storage, just put some Kuttu flour and mix it until you get the right consistency. Just form the mixture into cutlets once you decide to cook it.