Sweet potatoes have long been cherished for their natural sweetness and versatility in various cuisines around the world. This Crispy Sweet Potato Rosti takes the humble sweet potato and elevates it to new heights by infusing it with the bold flavours of Indian spices. The use of sev masala adds a unique twist, transforming this dish into a tantalising experience that excites the palate.
The preparation process is as rewarding as the final dish itself. By soaking and draining the grated sweet potato, you ensure a perfectly crispy texture, while the combination of crushed peanuts adds a delightful crunch and nutty flavour. This rosti not only serves as a delicious meal but also as a nourishing option for those observing fasts, being both gluten-free and packed with nutrients.
Serving the rosti with tadka-infused yoghurt brings a traditional Indian element to the dish, providing a creamy and aromatic contrast to the crispy rosti. Whether enjoyed as a snack, breakfast, or main dish, this recipe captures the essence of wholesome cooking with a touch of Indian flair, making it an excellent addition to any culinary repertoire. Embrace the joy of cooking and share this delightful creation with family and friends, celebrating the delicious blend of cultures on your plate!
Indian Sweet Potato Rosti
Ingredients
- 2 cups Raw grated sweet potato
- 2 tbsp Potato starch
- 1 Green chilli chopped
- 1 tbsp Fresh coriander optional
- 1/4 cup Crushed peanuts
- Rock salt/pepper to taste
- 1 tsp instant sev masala
- Ghee for roasting
Instructions
- Peel and grate the sweet potato. Place the grated sweet potato in a bowl of water to soak briefly.
- Drain the grated sweet potato and pat it dry using a towel or napkin to remove excess moisture.
- In a mixing bowl, combine the drained sweet potato, potato starch, chopped green chilli, coriander (if using), crushed peanuts, rock salt/pepper, and Suhana sev masala. Mix well.
- Heat Suhana ghee in a non-stick pan over medium heat. Once hot, evenly spread the sweet potato mixture in the pan, pressing it down gently to form a pancake.
- Cook on low heat, carefully flipping the pancake once the underside is golden brown. Cook until both sides are crispy.
- Serve the sweet potato rosti hot, accompanied by tadka-infused yoghurt.
