Despite the common myth, fasting can in fact be healthy. A spin on the authentic Swiss ‘Roestii ’ and voila, you have a delectable recipe to make Navratri fasting a celebration!
I have simply substituted the regular potato with it’s healthier cousin i.e. sweet potato, one available in plenty during this time of the year and added grated carrots. A mini dollop of a cool ‘minty tzatziki dip’ makes it attractively delicious. Mostly loved by children and a great party snack as well, do give this ‘fariyali’ carrot and sweet potato rosti a try this Navratri season
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| Course | Snack |
| Servings | 2 – 3 persons (makes 6 small roestiis) |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
Ingredients for the Fariyali Roestii(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1 cup | Peeled parboiled sweet potatoes, grated |
| 1 cup | Peeled carrot, grated |
| 2 – 3 tbsp | Fariyali atta (flour) |
| 3 nos | Green chilies, finely chopped |
| 3 tbsp | Chopped coriander |
| Sendha namak to taste | |
| Oil/butter/ghee to shallow fry | |
Ingredients for the Hung Curd Dip(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| ½ cup | Hung curd |
| ½ No. | Green cucumber, finely chopped |
| 1 tbsp | Mint, finely chopped leaves |
| ½ No | Lemon juice |
| 1 No | Green chili, finely chopped |
| Sendha namak to taste | |
Instructions for the Fariyali Roestii |
|
| 1. | Mix the grated carrots, sweet potatoes, green chilies, coriander and salt. |
| 2. | Add in the fariyali atta to bind (Do not add too much, it should be loosely bound). |
| 3. | Shape into small roestiis. |
| 4. | Shallow fry and cook the roestii on a low flame. The sweet potato should cook from inside and the exterior of the roestii should be crisp. Serve warm with the cold hung curd dip topping. |
Instructions for the Dip |
|
| 1. | Cut the cucumber into fine small pieces. Put salt and keep aside for 10 minutes. After that drain and squeeze out the excess liquid. |
| 2. | Take the hung curd. Mix in the cucumber, mint leaves, salt, lemon juice and green chili. (check seasoning as per taste). |
| 3. | Chill in fridge for at least an hour before serving with hot roestiis. |
Notes: |
|
| 1. | Parboil the sweet potato in hot water just for 5-7 minutes. It should not be too soft. Transfer to ice cold water for 1 minute. Drain. Cool it, peel and then coarsely grate it.
One can use raw sweet potatoes too but I prefer the taste with parboiled ones. |
