Sarkarai valli kizhangu vadai (Sweet potato vada)

Yesterday was a tiresome day. Work is hectic and I was racing with time. Somehow I was determine to reach home by 6.30 pm after completing the day’s work. Apparently when I finished off the final report that need to be sent by the end of day the clock struck 6 and I was really happy to see that I can reach home.
I was pretty hungry and wanted atleast a cup of coffee but my time to reach home kept me going. But by the time I entered home I was hungry like a dog. God seem to bless my day with a wonderful snack that was awaiting me at home. Amma was having an eye on the sarkarai valli kizhangu (sweet potatoes) lying in the fridge but we were not ready for one more boiled version. She had made crispy delicious vadai out of it and some 4-5 were simple enough to satiate my hunger. With a hot cup of tea and her wonderful smile Amma made my day.

Ingredients:
1 cup grated sweet potatoe packed
1 cup besan flour
1 teaspoon chilli powder
a pinch of asafoetida
1 medium sized onion chopped finely
a bunch of coriander leaves chopped
10 curry leaves chopped
1 green chilly chopped
1/2 cup or more water to make the batter
Salt to taste
Peanut oil to deep fry the vadai (200 ml)

How to make it ?
Mix all the ingredients together thoroughly in a big bowl except water. Check for salt and adjust now. Add water little by little to make a thick mass. If you feel the 1/2 cup water is not enough to make a thck batter, add one T spoon at a time to get the desired consistency.
Heat the peanut oil in a wide skillet and once it is hot drop a small bit. It should sizzle and within seconds raise to the surface. If the oil is not hot it would sink in the bottom. Wait for some more time then.
Once the oil is perfectly hot for frying drop spoonful of the batter and deep fry till golden. Drain and serve hot with a cup of tea.

These were crispy when hot and loses its crispiness when cools but still the taste was great.