Ube Purple Yam and Chipotle Naan with Spinach Jackfruit Seed Curry

Purple yam or Ube aka 'Filipino yam' thanks to its popularity in Filipino desserts is one of those hard-to-resist produce when I come across it at the Asian stores. They are perfect as oven-baked or pan-cooked "Fries".

Since I am not fond of desserts much, Ube got incorporated into a savory dish again this time.

Chipotle in adobo sauce has a wonderful smokiness with  just the right amount of heat balanced by the vinegar and sugar in the sauce. I love to add it into many unconventional dishes. Simply grind a can of chipotle in its adobo sauce - seeds and all - into a fine paste and keep it handy in the fridge.

Cooked and mashed Ube purple yams added that touch of mild sweetness and lovely lilac color to the inside of the naan. Chipotle brought in some mild heat and ruddy shade to the outsides.

I also added some dried fenugreek leaves (methi) and minced garlic to make this a flavor-packed naan.

Naan dough started the same a usual - all purpose flour with yeast - but, I decided to add a touch of coconut flour and flax meal... and simply mix in the mashed ube and chipotle paste, salt to taste, fenugreek leaves, if using.

This time, I served it with a simple saag made with spinach and jackfruit seeds, flavored with garlic, ginger, chilies, and tomatoes.

Ingredients
1 cup cooked mashed purple yams
½ cup coconut flour
¼ cup flax meal
2 Tablespoon chipotle paste
2 Tablespoon minced garlic
2 teaspoon salt (less if preferred)
2 Tablespoon dried fenugreek leaves
2 Tablespoon olive oil
½ cup warm milk
4 teaspoon active dry yeast
½ cup warm water
3 cups all purpose flour

Preparation

1. Sprinkle the yeast in warm water and allow to bloom for a bit
2. Meanwhile, combine the dry ingredients, using only 2 of the 3 cups of all purpose flour, and stir well
3. Scald the milk, then combine it with the wet ingredients including chipotle paste and mashed ube, as well as the yeast mixture
4. Add the wet ingredients to the dry ingredients and knead to a smooth elastic dough, adding water or flour as needed to get the right soft consistency; coconut flour being high in fiber content might soak up more water, so add water accordingly
5. Ball it up and place it in bowl coated with oil, turn and coat the dough with oil, cover and set in a warm place to rise and double in volume
6. Divide the risen dough evenly into 12 balls
7. Roll each ball to quarter inch thick, fold in half once to form a semi-circle, fold in half again to a rounded triangle, and roll again to ¼ inch thick naan
8. Cook in a very hot cast-iron skillet, brush one side with water and place that side down on the hot skillet; wait till bubbles develop on the top surface
9. Flip and cook the other side till done and optionally brush with ghee if preferred

Purple Yam Ube Kachori and Mushroom Poblano Pepper Savory Kachori

Kachoris are stuffed fried breads from India, usually with savory filling, served with chutneys. Mung beans, chick peas, peas and carrots, potatoes are some of the popular stuffing. They are perfect tea time snacks and are good travel bread, much like parathas and rotis.

I had some ube purple yams and wanted to try Ube Kachori. But, rather than make it savory, went with the natural sweetness of the yams enhanced by flavorful coconut flour.

A sack of coconut flour has been lending itself well to some of the recipes and am liking the results so far.

For the savory kachori, a mash-up of mushrooms, Poblano and Anaheim peppers came in handy.

I prefer the dough to be seasoned a bit with salt and spices, or brown sugar for the sweet kachoris, but, that's optional.

The trick is to fry at medium-low heat, and usually I find that I am not the best person to deep fry anything. However, these turned out all right.


Ingredients:
2 cups all purpose flour

1/2 cup plain yogurt

2/3 cup warm water (plus or minus a few Tablespoons)

1 Tablespoon white sesame seeds

1 Tablespoon red chili powder (optional)

Salt to taste
oil for deep frying

Filling:

Sweetish:

1 teaspoon coconut oil 

1/8 cup coconut flour

1/4 cup steamed and mashed purple

Savory:

2 button mushrooms

1 Anaheim or Poblano pepper

1/4 shallot

1/2 inch piece ginger

1/8 cup coconut flour
1 teaspoon coconut oil

Preparation

1. Dough: Combine the dry ingredients in a bowl, add the liquid a little at a time till a soft elastic dough forms; cover it and set it aside while getting the filling ready
2. Sweet Filling: Steam the ube purple yams, mash them, add coconut flour and coconut oil to be able to shape them into smallish balls about 1.5 inches diameter
3. Savory Filling: Finely mince the ingredients (except coconut flour and oil) and sautee it in coconut oil till rawness goes away; off heat stir in coconut flour and shape into 1.5 inch balls
4. Heat the oil at medium low to about 350 ° F
5. Divide the dough to make enough 2.5 inch diameter balls; flatten each ball in the palm while pressing the center to form a cup or a bowl shape; place a filling-ball and gather up the dough into a ball again with the filling enclosed; flatten this loaded dough ball with the side of the palm
6. Deep fry in oil till golden brown all over, on both sides
7. Serve warm with chutneys and dips

Purple Yam Ube Oven-Roasted Fries

Filipino Purple Yams, Ube, promptly show up at the local Asian market during season every year. They have a gorgeous purple flesh and a delicately sweet taste, primarily used in desserts.

Since I am not fond of desserts much, I went with a simple oven-roasted purple yam fries. Tossed in coconut oil with a dash of salt, single layer in a roasting pan, in a 425°F oven for about 15 to 20 minutes. That's it. A perfect Autumn snack ready in no time.