Gluten-Free Dahi Bhalla with Sweet Potato Base

Ingredients

• 2 cups Sweet potatoes, boiled and mashed
• 1/4 cup Tapioca Starch
• 1 teaspoon Ginger, grated
• 1/2 teaspoon Green chilies, finely chopped
• 2 tablespoons Cilantro, chopped
• 1/4 teaspoon Salt
• 1/2 cup Oil, for frying
• 2 cups Yogurt, plain
• 1/2 cup Tamarind chutney
• 1/2 cup Mint-coriander chutney
• 1 teaspoon Roasted cumin powder
• 1/4 teaspoon Red chili powder

Instructions

1. 1In a medium bowl, combine the 2 cups of boiled and mashed sweet potatoes, 1/4 cup tapioca starch, 1 teaspoon grated ginger, 1/2 teaspoon finely chopped green chilies, 2 tablespoons chopped cilantro, and 1/4 teaspoon salt. Mix everything together with your hands or a sturdy spoon until it is well combined and forms a cohesive dough.
2. 2Roll the sweet potato mixture into small balls, about 1 inch in diameter. You should have enough mixture for about 12-16 balls.
3. 3Pour the 1/2 cup oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 325°F (160°C). You can test if the oil is ready by dropping a tiny piece of the sweet potato mixture into it; it should sizzle gently.
4. 4Carefully place the sweet potato balls into the hot oil, being careful not to overcrowd the pan. Fry the bhallas for about 5-7 minutes, turning them occasionally, until they are golden brown and firm to the touch. You may need to fry them in batches.
5. 5Once fried, remove the bhallas from the hot oil using a slotted spoon and place them in a bowl filled with cool water. Let them soak for 5 minutes to soften them slightly. After soaking, gently press each bhalla between your palms to squeeze out as much excess water as possible.
6. 6Arrange the squeezed bhallas on a serving plate. Dollop the 2 cups of plain yogurt over the bhallas. Drizzle generously with 1/2 cup tamarind chutney and 1/2 cup mint-coriander chutney.
7. 7Finally, sprinkle the bhallas with 1 teaspoon roasted cumin powder and 1/4 teaspoon red chili powder for added flavor.

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