Senai Roast

Ingredients 

• 750 grams yam
• 1/2 teaspoon semolina
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds (saunf)
• 1 lemon sized tamarind ball 
• 10-12 curry leaves
• 1 tablespoon split Bengal gram (chana dal)
• 1 cup semolina (rawa/suji)
• 1 tablespoon rice
• Salt to taste

Method

1. Peel and cut yam into fingers of approximately 3”x ½”x ½” size. Boil the yam fingers in water with the turmeric powder and little salt till half-done and drain.
2. Dry roast the masala ingredients on a tava. Cool and grind to a smooth and thick paste. Cool and pat dry the yam fingers on an absorbent towel. Smear the masala on the yam and refrigerate for about 30 minutes.
   Roll the yam in the semolina, shake the excess and keep ready.
3. Heat oil in a shallow fry pan, and slide the yam fingers in small batches and roast over low heat till crisp and golden brown. Roll it continuously for even cooking. Drain on an absorbent kitchen paper and serve hot with your favorite dip.

Nutrition Info