Скачать или смотреть sweet potato sabudana cheese balls

I could've made this easier on myself and just used a starchier sweet potato, but I was so determined to make this with jewel sweet potatoes so it took me three tries 🥲

Makes: 8 balls
// INGREDIENTS //
1/2 cup sabudana, soaked overnight with 1/2 cup water
1/2 cup mashed jewel sweet potatoes
2 tbsp ground roasted peanuts
2 tbsp chopped cilantro
2 birds eye green chilies, finely chopped (optional can also just use red chili powder)
1/2 inch ginger, grated
1/4 tsp carom seeds, can sub with cumin seeds
1/4 tsp mango powder, can sub with lemon juice
1/8 tsp roasted cumin powder
Salt to taste (you can taste after you mix everything)
3 tbsp cornstarch (+/- if you use a diff sweet potato)
Low-moisture whole milk mozzarella
High smoke point oil (I used peanut oil)
Cilantro chutney to serve

// RECIPE //
1️⃣ At least 6 hours before, wash the sabudana a few times like you do with rice, and then soak in an equal amount of water. You want to make sure you don't rush on soaking bc they can burst and pop in the oil when frying!
2️⃣ Once soaked, there shouldn't be any water left but strain just in case.
3️⃣ To a large bowl, add all of your ingredients and mix using your hands. Orange sweet potatoes pack a lot of moisture so the mixture will be a bit wet but that's okay - wet your hands just a little so it doesn't stick too much to your hands.
4️⃣ Form equal balls and nestle in the mozzarella and gently fold and roll - use the mixture as a spackle as needed. Keep the balls on a parchment-lined plate and store them in the fridge for at least an hour.
5️⃣ Get some oil heated around 350F. Gently drop in 2-3 balls, immediately rolling them so they don't stick to the bottom. Don't drop in too many balls at once so your heat doesn't drop too quickly. Keep it at a consistent 325F. Fry for 4-5 min or until golden and crispy.
6️⃣ Highly recommend to double fry so its extra crispy!
7️⃣ As soon as they're out, sprinkle a bit salt and chaat masala if you have. Then carefully move them to a cooling rack so they stay crispy. Enjoy immediately - the mashed sweet potato will steam quickly from the inside out so they won't keep well!


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