Cheesy garlic Mayo stuffed Sweet Potato balls recipe
large , cooked, peeled and grated
of , finely chopped
(dry mango) powder (or use lemon juice)
4 – 5
starch (or sago flour or maida)
4 – 5
Del Monte cheesy
To begin making cheesy garlic Mayo stuffed Sweet Potato balls first add the grated sweet potatoes to a mixing bowl.
Add coriander leaves ,salt, chilli powder ,cumin powder ,amchur powder and 2-3 teaspoons of rice flour. Use rice flour as required to make a pliable mixture.
Make about 8-10 balls from the mixture.
In another bowl mix the rest of the rice flour, tapioca 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 bread crumbs 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 centre of the balls.
Heat the oil in pan.
Make a hole in the balls with your finger. Fill it with the Del Monte Cheesy garlic Mayo (about xbd teaspoon),leaving some space at the top. Carefully cover and seal the top.
Dip each ball in the flour-water mixture. Shake off excess mixture.
Roll each ball in the bread crumbs. Again shake off excess breadcrumbs.
Deep fry the balls in batches till they turn golden brown.
Take them out of the oil with a slotted spoon. Drain on absorbent paper.
Serve hot with sauce or chutney of choice. You can also serve it with Del Monte Mint Mayo