Shallow Fried Sweet Potatoes (Kananga Phodi)

kananga phodi

These days my cooking is inspired by what my little baby eats. There are two vegetables that he totally adores – sweet potato and butternut squash. I try and add these to most of the dishes that I cook. Today I made these simple phodis for him. The sweetness of the sweet potato (or yam) outshines the spiciness of the red chillies.

Read more phodis here – Assorted, mushroom, okra(bhindi)

Ingredients:
10 pieces of sweetpotato (or yam) cut into round pieces
1/2 tea spn chilli powder
A pinch asafoetida
Sooji/rava
Oil
Salt

Method:
Add chilli powder, asafoeida and salt to sweet potato pieces and keep it aside for 30mins.
Heat a tava and spread some oil. Roll the pieces in sooji and shallow fry them on tava. Sprinkle a table spoon of water and cover while cooking.
Serve hot.

Serves : 2-3
Preparation time : 30mins

Pictorial:

kananga phodi1

kananga phodi2

kananga phodi3

kananga phodi4

kananga phodi

26 Comments for “Shallow Fried Sweet Potatoes (Kananga Phodi)”

Gauri

says:

my eyes could be deceving me, but this looks like tooo spicey to be kid’s food…

says:

Gauri, it depends on what kind of chilli powder you use and how much your child can handle. The one I use is not that spicy and these were not spicy at all. But yes, you need to watch the amount of chilli powder your child can handle

says:

I love this and it is soo easy that even I have made it. You are right Shilpa, the mix of sweetness and spicy is a good combination.
THanks for reminding me of this ~ will make more this weekend.

Arun

says:

Sweet potatoes are so special for me. I remember giving these two my two boys when growing up. They were a veggie and also I used it as a desert. They loved it.

Vimal

says:

Hey Shilpa. love your blog! I always make it a point to check the website for new recipes on Mondays 🙂

I make these sweet potato phodis often. I like to sprinkle some water on the phodis when the girdle is hot, that helps cook the phodies and you can use lesser oil.

Sakhee

says:

In the same way we can prepare potato, onion, brinjal, ghosale, nir-fanas, suran, karle, pumkin etc., etc., tastes really good !!

Malar

says:

Hi Shilpa,
I’ve 16 month old daughter who is very picky eater…Can u please share with me your kid’s daily menu…It would be a big help for me…I’m struggling to feed her….Thanks a lot…

says:

My 11 month old son loves to eat whatever he can pick up from his hands. So he likes dosas, chapatis, waffles etc for bfast. Though more than half of it falls on ground, I let him sit on his chair and give small pieces of these for him to eat (play) with. He also likes upma, vermicelli upma, bread with cheese for bfast.
At daycare, they feed him things like animal crackers, gold fish, cheez its, applesauce etc. They give boiled vegetables and fruits with lunch. I pack his lunch some days and some days he eats there.
At home, for lunch and dinner, I give him our food. I make our food with less spice these days. He eats few bites and when he refuses, I give him a little cold yogurt. I made a habit of it from around 9 months. After his first few bites, I mix yogurt with remaining rice and feed him. Whenever possible, I give fruits to him. He has few favorite veggies like butternut squash, sweet potatoes, peas, corn. I try to cook with these as much as possible. Sometimes i even add these to sambar/sides, to get him interested in the food. I have started giving egg and fish. If I have boiled egg, I mix it with rice and dal/gravy while feeding.

says:

Looks lovely… sometimes the most simplest of dishes tastes the most delicious… I like the combination of sweet and spicy flavours…
Reva

says:

hi,
Phodi just the way I make them too, my son loves phodi especially potato ones…onion is also his favorite now i will be trying sweet potato too THANKS

Radhakanth

says:

Thanks for posting with pictures, in detail the way to prepare khotte without jack fruit leaves. I always had thought that banana leaves could replace jack fruit leaves. Of course the flavor may be slightly different. Don’t we use banana leaves for pattoli by the way? Thanks once again.

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