- 10 uncooked poppadums
- 4 sweet potatoes, peeled and chopped into 1cm pieces
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 chilli, crushed
- 1 tsp garam masala
- 1/2 tsp coriander seeds
- 2 tbsp sunflower oil
- 3 tbps tomato puree
- 4 tbsp sunflower oil for frying
- Place the raw poppadums in a dish or pan with sides and pour hot water over the poppadums until they are well covered. Leave to soften while you prepare the filling.
- Boil the sweet potato pieces in water for 15 minutes. Drain and set aside.
- Fry the onion, garlic, chilli, garam masala and coriander seeds in 2 tbsp of oil in a large saucepan.
- When the onion starts to soften add the tomato puree and sweet potato pieces and mix well. Remove from the heat.
- Add the 4 tbsp sunflower oil to a large frying pan and heat over a medium heat.
- While the oil is heating in the frying pan, take an uncooked poppadum and fill it with some of the sweet potato filling. Carefully fold the edges over to seal it into a little packet. I'd recommend using a heaped tbsp of the filling at most for each poppadum; any more and you risk not being able to fold it up without breaking it.
- Fry the packets in the frying pan for a couple of minutes on each side, or until the poppadum has crisped up and started to bubble.
- Serve with a green leafy salad.
Make 10 packets. Use 2 packets per person as a starter.