Kickin Sweet Potato Koftas with Mango Raita
Transform your mealtime with these Kickin Sweet Potato Koftas with Mango Raita—a bold, flavor-packed vegetarian dish that’s both crispy and comforting. These golden-fried koftas, made with mashed sweet potatoes, chickpea flour, and a medley of aromatic spices like cumin, coriander, and smoked paprika, deliver a satisfying crunch with a hint of heat from green chili. Paired with a creamy yet refreshing mango raita—featuring ripe mango, tangy lime juice, and fresh mint—this recipe strikes the perfect balance between savory and sweet. With just 45 minutes of prep and cook time, this dish is an ideal choice for an impressive appetizer, side dish, or light meal. Serve warm, garnish with fresh cilantro, and watch as this irresistible pairing becomes a hit at your dinner table. Perfect for fans of Indian-inspired flavors!
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 1 cup chickpea flour (besan)
- 1 small, finely chopped red onion
- 0.25 cup, finely chopped cilantro
- 1 small, finely chopped green chili
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups oil (for frying)
- 1 cup plain yogurt
- 1 small, peeled and diced ripe mango
- 2 tablespoons, finely chopped fresh mint
- 1 tablespoon lime juice
Instructions
Peel the sweet potatoes and cut them into chunks. Boil in a large pot of water until tender, about 10 minutes. Drain well and mash until smooth. Let cool slightly.
In a large mixing bowl, combine the mashed sweet potatoes, chickpea flour, red onion, cilantro, green chili, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix thoroughly to form a thick dough-like mixture.
Using your hands, shape the mixture into small, golf ball-sized koftas. Set aside on a plate.
Heat the oil in a deep skillet or frying pan over medium heat. Once the oil is hot (test by dropping a small bit of the batter; it should sizzle immediately), carefully add the koftas in batches to avoid overcrowding the pan.
Fry the koftas for about 3-4 minutes per side, turning gently, until golden brown and crisp. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
To prepare the mango raita, combine the plain yogurt, diced mango, fresh mint, and lime juice in a bowl. Mix gently to combine. Adjust seasoning to taste with a pinch of salt if desired.
Serve the sweet potato koftas warm with a generous dollop of mango raita on the side. Garnish with extra cilantro or mint for presentation if you like.
Nutrition Facts
Calories |
5222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.7 g | 625% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2182 mg | 95% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 69.4 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 770 mg | 59% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
