By Gurjyote Singh Sethi
Ingredients for Sesame Seed & Sweet Potato Rolls
½ kg sweet potatoes
3 tbsp ground cashews
3 tbsp ground sesame seeds
3 tbsp dried shredded coconut
¼ red chili pepper
½ tbsp ground cumin
1 tbsp ground coriander
1 tbsp salt
3 tbsp roasted chickpea flour vegetable oil
Peel and cut sweet potato in chunks. boil water and cook until they are soft when pierced with a knife or fork. drain completely and mash until smooth. place in bowl and set aside.
While that is cooking, measure out all the other remaining ingredients. Add the dry ingredients to the mashed sweet potatoes and mix well. Wet your hands and shake off the water. Grab one portion of the mixture and form a thick roll. Set this aside on a very lightly oiled plate.
In a large fry pan try to use nonstick ones, heat a very, very thin layer of oil on medium heat for 2 minutes. Lower the heat to medium low. It’s very fragile and while it holds together nicely, they can fall apart.
Cook the roll till golden brown and forms a nice crust. Once cooked, remove the pan from heat and let them cool down before moving them. You will see they will firm up nicely once they have rested.
Tangy Tomato Sauce
2 Tomatoes Chopped
1 Tbsp garlic chopped
1Tbsp Onion Chopped
1 Tbsp Chilli Powder
1 Tbsp Salt
1 Tbsp Black Pepper powder
1 Tbsp Vinegar
1 Tbsp Tomato Ketchup
1 Tbsp Wosterchire Sauce
1 Tbsp of Oil
In a saucepan heat oil add onion garlic cook for 2 mins.
Add chopped tomatoes cook till tomatoes are soft.
Add the rest of the ingredients. Cook for 2 mins till everything is incorporated. Check for seasoning and serve.
Gurjyote Singh Sethi, Executive Chef Email: email@example.com