In a large mixing bowl, bring together chopped, coriander, coconut, roasted chickpea flour, sesame seeds, ginger, green chilli, sugar, lemon juice, red chilli powder, hing, turmeric powder, red chili powder, salt. Mix well.
Roughly pound or in a mixer jar pulse the filling mix to a rough mix. You do not want a very fine paste of the mix. Keep aside.
Scrub and wash the purple yam/sweet potatoes well. Peep off and slice in thick discs (1/4th mm or under) of equal thickness. The slices have to be neither very thick not thin (should be like thick puri that can hold the filling). Pair the slices of equal diameter.
Place a spoonful of the filling mix on a slice of sweet potato, place another slice on the top of it, press it tight and tie the entire bundle with a kitchen twine. Repeat to finish all the slices and filling mix.
Heat 2-3 tablespoons of oil in a griddle or shallow pan. Arrange the prepared sweet potato bundles over the warm oil. Keep the flame to a medium low. Cover with a lid that can hold half a glass of water. This is a classic way of cooking vegetables without adding water in to the pan.
Cook on one side, turn and cook on the other side. You should look for Al Dante/not completely cooked slices. The slices should not be over cooked but slightly charred, fried and cooked to retain its bite.
Alternatively you can also bake these in a moderate oven.
Once done, arrange on a serving platter and serve warm with a dollop of green chutney.
