Peel off the onion and chop it finely. Similarly chop coriander leaves and green chillies finely. Keep them ready.

Wash the sweet potato under running water scraping the mud sticking on. Roughly chop it in to big chunks and pressure cook it adding a cup of water for 3 whistles and in simmer for 5 minutes.

When the pressure subsides, peel off the sweet potato and mash it such that there are no lumps in it. Then add rice flour, chickpea flour, chopped onion, coriander leaves, green chillies, salt, red chilly powder and turmeric powder.

Combine everything well to form non-sticky dough. Pinch a lemon sized dough and pat it on your palm like tikki. Heat a griddle smearing oil generously, shallow fry these patties till they turn brown both sides. Carefully remove from griddle and drain over kitchen tissue.

Very delicious sweet potato cutlet is ready to serve as evening snack.

Ensure the sweet potato is cooked well otherwise lumps retain in the cutlet.

Avoid green chilly if preparing for kids because they don't like biting the hot chillies while eating.

The dough should be non sticky, so adjust the rice powder and chickpea flour accordingly.