Shahi Sweet Potato Balls

Preparation time:20 minutes
Cooking time 15 minutes
Serve:2

Ingredients:

• curd 5 teaspoon (dahi)
• chickpea flour 2 teaspoon
• cashew paste 2 teaspoon (kaju paste)
• almond paste 2 teaspoon (badam paste)
• 2 large onion paste (brown)
• salt
• red chili powder 1 teaspoon
• garam masala powder 1 teaspoon
• chickpea flour (besan)
• coriander powder (dhania powder)
• 3 green chilies chopped (hari mirch)
• onion chopped
• garlic chutney 2 teaspoon (lehsun ki chutney)
• black pepper powder 1/2 teaspoon (kali mirch powder)
• garam masala powder
• green peas boiled (hara mutter) 
• 2 sweet potato boiled (ratalu)
• red chili powder 1/2 teaspoon
• all spice powder 1 teaspoon
• corn flour
• oil

Procedure: 

• Make marination of curd, cashew and almond paste, chick pea flour, onion paste, salt, red chili powder, garam masala powder.  Keep this to rest for 3 hours. 
• In a mixing bowl mash sweet potatoes.  
• Add coriander powder, black pepper powder, green chilies, onions, garlic chutney, all spice powder, garam masala powder, red chili powder, green peas.  
• Add our marination and make small balls.  In a kadai heat oil to fry.  
• Coat each balls into corn flour. 
• Remove extra flour and pour them into hot oil.  Cook on medium flame until crisp.  
• Remove from flame garnish with coriander leaves, lemon wedges and pickled carrots.  
• Your sweet potato in shahi andaz are ready. You can eat these with any chutney or as it is.