1

To begin making the Sweet Potato and Beet Balls Recipe, heat a teaspoon of oil in a heavy bottomed pan; add in the chopped onions and garlic. Saute until the onions are translucent and turned soft. At this stage, add in the grated beetroot, turmeric powder, salt and cumin powder.

2

Cover the pan and simmer on low heat until the beetroot has turned soft.

3

Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour, mashed sweet potatoes, coriander leaves and green chilies. Check the salt levels and combine all the ingredients well.

4

Make small lemon sized balls and keep aside. You can cook them in two ways.

Method: Using the Oven to Bake:

1

Place the balls in a baking tray and into the preheated oven (200C). Bake for about 30 minutes or until you see the balls have begun to brown/golden. Prick the balls with a toothpick to check if it comes out cooked and not raw. Turn the oven off and serve the balls with your favorite sauce like Schezwan Sauce, Honey Mustard Sauce or Sriracha Sauce.

2

Methos: Using the Paniyaram Pan: (as shown in the picture)

3

These Paniyaram Pans are very versatile. I like to steam many batters which require deep frying, like making dahi vada's, gobi manchurian or even these balls. Grease the paniyaram pan with a little oil. Place the balls into the holes of the pan. Heat the pan on medium heat. After about 3-4 minutes you will notice the top part steamed and the bottom part browning. At this point, turn over each ball and allow it to roast on the other side. Allow it to cook on medium low heat until the both sided are browned and crisp.

4

Once done, remove and arrange the Sweet Potato and Beet Balls on serving trays. Serve them as an appetiser with your favorite sauce like Schezwan Sauce, Honey Mustard Sauce or Sriracha Sauce.

Note: Corn flour can be replaced with gram flour or any other gluten-free flour to make this recipe 100% gluten-free.