| 1 | Boil the sweet potatoes for 20 to 30 minutes or until tender. |
| 2 | Drain & peel while still warm. |
| 3 | Mash. |
| 4 | Mix in all the remaining ingredients except the ghee. |
| 5 | Knead till thoroughly blended. |
| 6 | Divide into 8 portions. |
| 7 | Wash & dry hands & then rub with oil. |
| 8 | Roll each ball in your hands & then flatten into a patty. |
| 9 | Brush with ghee a griddle or skillet. |
| 10 | Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms. |
| 11 | Serve hot. |
| 12 | Yamuna devi, "the art of indian vegetarian cooking" |
