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.
10 pieces of sweetpotato (or yam) cut into round pieces
1/2 tea spn chilli powder
A pinch asafoetida
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.
Serves : 2-3
Preparation time : 30mins