YIELD: 48 DUMPLINGS For the filling: 2 lbs. sweet potatoes, peeled and quartered ½ tsp. turmeric 1 Tbsp. plus 1 ½ tsps. kosher salt 1½ Tbsps. canola oil 2 tsps. mustard seeds 24 curry leaves 3 to 6 dried red chilies, coarsely crushed 1 cup roasted, salted peanuts, coarsely crushed 1" piece of ginger root, peeled and minced 1 small jalapeno (seeded and veined for a milder flavor), finely diced juice of 1 lime For the batter: 1 cup chickpea flour (besan) ¼ to ½ tsp. cayenne ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.