Indian Sweet Potato Rosti
Indulge in this delightful Crispy Sweet Potato Rosti, a dish that marries the comforting texture of sweet potatoes with the vibrant flavours of Indian spices. Infused with Suhana sev masala, this gluten-free rosti offers a crispy exterior and a tender interior, making it an excellent choice for those seeking a healthy option during fasting. Paired with tadke wali dahi, it transforms into a satisfying one-pot meal that's perfect for any occasion.
Servings: 2 rostis
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.
Notes
This sweet potato rosti is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. Reheat in a pan or airfryer for 2-3 min on high heat before serving.
