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| Main ingredients | Sweet potato (shakarkand), Ginger-green chilli paste, Rock salt (sendha namak), Roasted peanut powder, Fresh coriander leaves, Amaranth (rajgira) flour, Oil, Coconut chutney |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 large sweet potato (shakarkand), boiled and peeled
- 2 teaspoons ginger-green chilli paste
- Rock salt (sendha namak) to taste
- 3 tablespoons roasted peanut powder
- 2 tablespoons chopped fresh coriander leaves
- 1 cup amaranth (rajgira) flour
- 1 tablespoon oil + to drizzle + to deep fry
- Coconut chutney for serving
Method
- Grate sweet potato into a bowl. Add ginger-green chilli paste, rock salt, roasted peanut powder and coriander leaves and mix well.
- Add amaranth flour and knead into a soft dough. Add 1 tablespoon oil and knead again.
- Divide the dough into small equal portions and shape them into balls.
- Place a plastic sheet on roti/ puri/ papad press and drizzle some oil.
- Place each dough ball on it, cover with another plastic sheet and press into thick puri.
- Heat sufficient oil in a kadai. Slide in the puris, one at a time and deep-fry till puffed and crisp. Drain on absorbent paper.
- Arrange the puris on a serving plate and serve hot with coconut chutney
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