Sweet Potato Crispies.

Sweet Potato Crispies / Kananga Sonto ...............

Peel the outer skin and cut into 1/3 inch thick strips of 3 inches length of about ½ kg of Sweet Potatoes. Soak in water for 5 minutes and wash well. Strain and pat dry.

Put the dried sweet potato in a big bowl, add in 1 tsp of haldi powder, 1 tsp of salt, 2 tsp of chilly powder (or as per taste), ½ tsp of hing powder, ½ tsp of fennel powder, ½ tsp dhania powder, ¼ tsp jeera powder, 1 tsp of vinegar (Optional). Mix well.

Now add about 1 cup (more or less) of Besan (Chana dal powder). Mix all the ingredients well. Sprinkle some water to ensure that the masala mixes well with the sweet potato strips and coats them evenly.

Heat oil in kadai for deep frying. When the oil comes to smoking hot, lower the heat to minimum, wait for about 5 minutes, then keep the heat on medium.

Now add in the pieces of sweet potato carefully into the hot oil. Keep stirring to ensure even heat and even frying of the sweet potatoes.

Fry the sweet potatoes till crisp. Remove on an absorbent paper to drain off excess oil. Leave to cool. Store it in air tight tin. Will remain fresh for a week.