5. Whisk the egg white in a bowl until smooth. Pour the rice flour onto a plate. One by one, dip both sides of a patty into the egg white then lightly into the rice flour. Shake off any excess flour. Repeat this process with the remaining patties. 

4. Form the ratalu mixture into small, round patties, about 10 to 12. 

3. In a large bowl, combine the mashed ratalu, onion and spice mixture, cilantro, turmeric and salt. Make sure this is well blended.

6. In a large non-stick skillet, heat the remaining oil over medium heat. Place the cutlets into the pan. Fry for 5 minutes then turn them over and fry for another 5 minutes, or until the cutlets are golden brown. Remove them from the skillet and place them on a plate that has been covered with paper towels to absorb excess oil. 

2. In a skillet, heat 1 tablespoon of oil over medium-low heat. When hot add the fennel, cumin and coriander. Fry for 30 seconds then add the chile powder and asafetida followed by the green chiles and onion. Fry until the onion is tender and translucent. Let this cool.


1. Peel and cut the ratalu into 1-inch cubes. Boil them in a pan of water for 15 to 20 minutes or until very soft. Let it cool then mash with a fork.

Ratalu purple yam culets  [Indian vegetarian RECIPE]

Ratalu is a yam that is used in many different Indian recipes.  It has a dark brown skin, similar to a potato but darker and about two times the size. The one I used in this recipe weighed 12 ounces. When I cut it, I was amazed at the beautiful purple color. A bit of sticky, white juice came out of it as I cut it into cubes . The flavor is slightly sweet with the firm, starchy texture of most yams. In this recipe the ratalu is boiled, mashed and combined with cooked onion and spices to form cutlets. They are pan-fried for a delicate crunch on the outside. These cutlets are so tasty that they will disappear right away. They are so easy to make. Serve with mint or cilantro chutney for a tasty snack!


1 ratalu (purple yam), 3/4 pound
3 tablespoons oil, divided
1 teaspoon ground fennel seeds
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 teaspoon red chile powder
1/4 teaspoon asafetida
2 green chiles, finely chopped
1/2 small red onion, finely chopped
1 tablespoon cilantro, chopped
1/4 teaspoon turmeric
3/4 teaspoon salt
1 egg white
​1/4 cup rice flour