Valli Murungai / Sweet Potato Fritters


I was following the non-meat diet for two months which triggered the quest for veggie foods like Indiana Jones 😛 Almost in all the restaurants, vegetarians are left with few choices between Paneer (Cottage Cheese), Cauliflower or Mushroom, max you would get cheese balls. That’s painful! Considering the fact that I am not a big fan of Cheese or Paneer, I was so desperately looking for options.
During a weekend shopping, I saw this nice purple skinned sweet potatoes (Sarkaravalli Kizhangu) and Drumstick leaves (Murungai Keerai), with no second thoughts, bought it. Now, what can I try differently with this? I am a person who struggles to decide my daily dinner menu. After much cerebration, decided to combine these two. So here it is what I made! Call it cutlet or fritters, for me it should taste good 😛

Main Ingredients
Sweet Potatoes – 250 gms
Murungai (Drumstick) Leaves – One handful
White Onion – 1 medium size
Coriander Leaves – 2 to 3 stalks
Green Chilly – 1 finely chopped
Chilly Powder – 1/2 tsp
Coriander Powder – 1 tsp
Salt to taste

For Frying
Corn Flour – 1/4 cup + 1 tbsp
Bread Crumbs – 1 cup
Oil – As required


  1. Boil Sweet Potatoes with 1/2 tsp of salt and peel off the skin.
  2. Wash thoroughly and steam cook the murungai leaves.
  3. Mash the sweet potato nicely as shown in pic, add the chopped white onion, coriander leaves, green chilly, murungai leaves, salt and 1 tbsp of corn flour.

  4. Mix well, shape it as per your choice with the thickness as shown in the picture below for even cooking.
  5. In a bowl, add 1/4 cup of corn flour and add 4 to 5 tbsp of cold water and mix it well. The mix should not be too thick or too watery.
  6. Now dip the fritters/cutlet in the cornflour mixture, coat it all the sides, take out carefully with a help of a spoon or fork and coat it with bread crumbs well.
  7. Heat the skillet / flat bottom grill pan, drizzle 3 tbsp of oil, once oil comes to medium heat, place the patty on the pan.

  8. Allow it to cook on medium heat until golden brown, then flip the patty to cook on the other side. Add oil if necessary.
  9. Once cooked on both sides, fritters are ready to serve along with the tomato ketchup.

Additional Tips:

  • Clean murungai (drumstick) leaves very carefully as it may have small worms.
  • Replace murungai (drumstick) leaves with greens/spinach of your choice
  • Cornflour mixture for coating can be replaced with beaten eggs.
  • Try not to keep the patty size too thick as we are shallow frying.

Feedback and comments are most welcome!

5 Comments Add yours

  1. Jishnu says:

    Looking forward for many more awesome recepies🤗

    Liked by 1 person

  2. savankmankar says:

    Best one

    Liked by 1 person

    1. RPJ says:

      Thanks Savan 😊


  3. lalithanaresh says:

    Looks yummy.. different combination…apt for evening snacks..will try this next weekend…your rocking in kitchen…

    Liked by 1 person

    1. RPJ says:

      Thank you… It means a lot… Please try and let me know…


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