Sweet potato methi cutlet (baked)

Ingredients

• Sweet Potato - 2
• Methi/Fenugreek Leaves/Vendhaya Keerai - 3/4 cup
• Onion - 1/4 finely chopped or Shallots - 6-7 chopped
• Green Chili - 2 finely chopped
• Amchur Powder/Dry Mango Powder - 1/2 tsp
• Chat Powder - 1/2 tsp
• Fennel Seeds/Saunf - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Cilantro/Coriander Leaves - handful
• Bread Crumbs - 1/4 cup
• Ginger - 1 tsp chopped
• Asafoetida/Hing - 1/8 tsp
• Pepper Powder - 1/4 tsp
• Salt to taste
• Oil/Cooking Spray

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Preparation

• Boil Sweet Potatoes.
• In a pressure cooker, add salt and water to cover 1/3 the length of sweet potato and cook it for 3 whistles. 2 whistles should be good if you don't want it to be very tender. Once the steam releases open the lid, drain the water and allow it to cool. Then peel the skin off.
• Preheat oven to 350 F.Take a large baking try and drizzle some oil or cooking spray. Spread it all over. In a large bowl, add sweet potatoes and mash it with your hands or a potato masher.
• Add finely chopped onions/shallots, methi leaves, green chili, salt and mix. Add rest of the ingredients except bread crumbs and oil. Mix it well. Divide it in equal parts and make small lemon size balls.
• Take 1 ball at a time in your hand and spread it into a circle with your thumb. If you find this difficult, take a small plastic bag or ziploc, place the ball on it and slowly spread it in to a small circle without breaking it.
• Then coat both the sides with bread crumbs and also along the circumference of the cutlet and place it on the tray. Again spread it little bit and even the sides with your finger or a knife. Sprinkle 1 or 2 tbsp of the remaining bread crumbs over it and bake it in the oven for 10 minutes.
• Don't make it too thin or too thick, around 1 cm thickness should be good. Remove the tray and slowly flip the cutlets and bake it for another 5 minutes. Then broil it for 2 minutes and turn off the oven. Let it stay for a while. Serve it with ketchup or with a dip of your choice.