Appetizers/ Others

Fariyali Roestii

Fariyali Roestii

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.

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