For the kachori filling, in a bowl, add 300 gms sweet potatoes, 1 tbsp chopped onions, 1 tbsp chopped mint leaves, ½ tsp chopped ginger, ½ tsp red chilli powder, ½ tsp coriander powder, ½ tsp garam masala, ½ tsp chopped green chillies, a pinch of asafoetida and mash well.
Add ½ tsp raw mango powder and mix well.
For the chutney, heat 2 tbsp oil in a saucepan.
Add ½ tsp cumin seeds, ½ tsp chopped ginger and sauté well.
Add ¼ cup sugar, 1 cup prunes and mix well.
Add some water, ½ tsp raw mango powder, ½ tsp red chilli powder, ½ tsp chopped green chillies, salt and mix well.
Simmer it on low flame.
Knead 1 part semolina, 4 parts refined flour, ghee and water into a stiff dough and rest it for 15 minutes.
Make 2 dough balls and stuff them with kachori filling.
Deep fry the kachori in oil till done.
Serve the Sweet Potato Kachori with Prunes Chutney.
Garnish it with candied mango strips and 1 mint sprig.