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 ...
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