She cringed at the mention of school but she could not get it out of her mind either. However much I tried to move the conversation to cheerier things, she circled back to school
I could not bear to see my child so forlorn and anxious. She forgot her worries temporarily over the weekend watching Chotta Bheem, splashing around in our huge new inflatable swimming pool (which I spent 2 hours inflating with a hand pump and would have taken another 8 hours but then remembered our vintage vacuum cleaner and managed to finish inflating in 2 minutes) and getting her nails polished. But she woke up today, silent and dull and wouldn’t eat a thing.
When the assembly was finally over, I walked over to her classroom and met her teacher determined to be direct, diplomatic, firm and tough all at the same time. I introduced myself and told her how miserable Hasini was.
Prep time: 20 mins
Cooking time: 20 mins
Sweet Potatoes – 4 medium sized ones peeled and sliced into thin rounds
Bread crumbs – 4 slices of bread processed
Red chilli powder – 2 tsp
Garam Masala powder – ½ tsp
Salt to taste
Oil – 4-6 tbsp
Cornflour – 3 tbsp
Water – ¼ cup
Peel and wash sweet potatoes well. Slice them into thin rounds and place in a large bowl.
Add red chilli powder, garam masala powder and salt to the bowl and toss to coat well. Set aside.
Mix cornflour in water and mix to form a thin slurry for dipping.
Spread bread crumbs on a plate.
Heat a non-stick pan and add oil. Dip each seasoned sweet potato slice quickly in the cornflour slurry and then immediately dredge in breadcrumbs and slide gently into the pan. Repeat with the remaining sweet potato slices till the pan is filled but not overcrowded. Shallow fry on medium-low heat till both sides are golden. Remove on to absorbent paper. Shallow fry in batches till all the sweet potato slices are fried. Serve hot as a side dish with rice or as an appetizer with a dip or ketchup.