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Sunday, January 10, 2016

Sweet Potato and Coconut Flour Flax Meal Roti Flatbreads

sweet potato roti coconut flour

Considering the amazing properties of sweet potato, it is hard not to incorporate it more in our diets.

While roast sweet potatoes in dessert-ish form is relished by kids, I wanted to leverage its natural sweetness to make everyday foods a bit more colorful and appealing.

Coconut flour is another ingredient that adds a bit of sweetness and flavor to everyday items.

Since fusion cuisine is my forte, my signature of sorts, this dish came about quite naturally one day.

Sweet potatoes, coconut flour, chickpea flour, and all purpose flour come together with chipotle in adobo sauce, and fenugreek leaves to make this incredibly orange and incredibly tasty rotis -- flatbreads cooked on the griddle pan. I'd have preferred to use whole wheat instead of all purpose flour, but I was all out, so, maybe next time...

1 average sweet potato, cooked and peeled
⅓ cup coconut flour
⅓ cup chickpea flour (aka besan)
1⅓ cup all purpose flour (more or less)
2 Tablespoon flax meal
salt to taste
1 tablespoon vegetable oil
2 Tablespoon dried fenugreek leaves (optional)
2 chipotle in adobo sauce, chopped finely

a few tablespoons of oil for griddle-cooking the rotis

  1. Since sweet potato is cooked to mush, not much water is needed at first. Simply combine all the ingredients and knead to a smooth elastic dough, adding the all purpose flour a little at a time as needed. 
  2. Divide the dough into golf-ball-sized balls; roll each ball flat to about 2 millimeters thick rotis
  3. Heat a griddle much like for pancake, and cook the rotis till done 
  4. Serve with any of the curries or chutneys. here I serve it with my favorite carrot salad.
Carrot Salad: Grate carrots, finely slice celery, finely chop green chilies, finely chop cilantro, combine it all with a splash of lemon juice and a sprinkling of salt, serve fresh.

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