1 1/2 kg (3.3 lb) Yam (jimikand), peeled, washed
3 - 4 g Green chillies, finely chopped
3/4 tsp Ginger (adrak), finely chopped
1 1/2 tsp (5 g) Salt
3/4 tsp (1 1/2 g) White pepper (safed mirch) powder
3/4 tsp (1 1/2 g) Red chilli powder
3/4 tsp (1 1/2 g) Chaat masala
3/4 tsp (1 g) Green coriander (hara dhaniya), finely chopped
1/2 cup (60 g) 2 oz Breadcrumbs
3/4 cup (150 ml) 5 fl oz Vegetable oil
3 - 4 g Green chillies, finely chopped
3/4 tsp Ginger (adrak), finely chopped
1 1/2 tsp (5 g) Salt
3/4 tsp (1 1/2 g) White pepper (safed mirch) powder
3/4 tsp (1 1/2 g) Red chilli powder
3/4 tsp (1 1/2 g) Chaat masala
3/4 tsp (1 g) Green coriander (hara dhaniya), finely chopped
1/2 cup (60 g) 2 oz Breadcrumbs
3/4 cup (150 ml) 5 fl oz Vegetable oil
method
1. Boil the yam until tender. Drain and when cool enough to handle, grate finely. Squeeze out the excess water.
2. Mix in the other ingredients except oil. Divide the mixture into 8 equal portions. Shape the portions into medallions.
3. Heat the oil in a wok (kadhai); deep-fry the medallions, on medium heat, till crisp and golden brown on both sides. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve hot.
2. Mix in the other ingredients except oil. Divide the mixture into 8 equal portions. Shape the portions into medallions.
3. Heat the oil in a wok (kadhai); deep-fry the medallions, on medium heat, till crisp and golden brown on both sides. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve hot.
serving amount
serves: 4
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