Kananga Phodi - Pan Fried Sweet Potato

Shallow fried Sweet Potato with a semolina crust.  Easy, tasty, crispy Konkani style fritters.

Ingredients:
Sweet Potato/Kanang/Ratali - 1 big
Semolina/Rava/Suji - 1/2 cup
Red Chilli Powder/Cayenne Pepper - 1 tbsp
Turmeric/Haldi - 1/4 tsp
Tamarind/Imli/Chinch - small piece (1/4 tsp)
Salt
Oil

Method:
1. Peel the sweet potato skin and dice it into thick round slices.
2. In a mixing bowl, add sweet potato slices, red chilli powder, turmeric, tamarind and salt.  Mix/Toss well and keep it covered for about 30 minutes.
3. Coat the sweet potato slices in semolina.  Heat a pan and add 1 tbsp oil.  Fry the semolina coated sweet potatoes till they turn crisp.  Check with a spatula to see if sweet potatoes are cooked.  Pan fried, crisp Kananga Kaap or Phodi is ready.
4. You can also deep fry these fritters if you like.  Instead of semolina you can use corn meal (not corn flour) which has similar texture as semolina.  If you like more heat, add little salt, red chilli powder in semolina and mix well.