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Sweet Potato Roses

Feb-13-2018
Sujata Hande-Parab
35 minutes
Prep Time
23 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sweet Potato Roses RECIPE

In this recipe I have used sweet potato, peas and seasoned with some salt, covered using beetroot and maida or flour dough. Tastes awesome, crunchy and goes well with any sauce or dip.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Maharashtra
  • Stir fry
  • Roasting
  • Blending
  • Baking
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. For Roses– Maida / Flour – 1 ½ cups
  2. Ghee – 1 ½ tbsp.
  3. Salt -1/4 tsp
  4. Carom seeds crushed – 1 tsp
  5. Beetroot Puree as required for kneading
  6. Spinach Puree – 1 – 2 tsp (for leaves)
  7. For Stuffing - Sweet potatoes– ½ cup (Parboiled or microwaved)
  8. Boiled peas – ½ cup
  9. Finely chopped coriander leaves – 2 tbsp.
  10. Raisins broken – 1 tbsp.
  11. Lemon juice – ½ tbsp
  12. For Tempering – Oil – ½ tbsp.
  13. Cumin seeds – 1tsp
  14. Coriander seeds – 1 ½ tsp coarsely ground
  15. Onion finely chopped – 1 medium
  16. Cumin powder – 1/4 tsp
  17. Coriander powder – ½ tsp
  18. Red chilli powder – 1tsp
  19. Turmeric powder – ¼ tsp
  20. Asafoetida – ½ tsp
  21. Salt to taste
  22. Coarse green paste - Green chilies – 3
  23. Garlic cloves – 4
  24. Ginger – ½ inch finely chopped
  25. Slurry – Maida – 1tbsp
  26. Water – ½ tbsp.
  27. Oil/Ghee – 3-4 tbsp for greasing

Instructions

  1. Green Paste - Blend green chilies, garlic cloves and ginger into a coarse paste.
  2. Covering Dough - In a bowl take Maida, salt, and ghee. Mix well using fingertips till it forms a crumbly texture.
  3. Add crushed carom seeds. Mix well. Remove 1-2 tbsp flour mixture for preparing leaf dough.
  4. Add sufficient Beetroot puree. Knead it into a little stiff dough. Cover and keep aside.
  5. In the 2 tbsp flour mixture, add spinach puree. Knead it into a stiff dough. Cover and keep aside.
  6. Stuffing – Heat oil in a non-stick pan. Add Cumin and crushed coriander seeds. Let it splutter.
  7. Add finely chopped onion and salt. Cook till translucent.
  8. Add prepared green paste. Coo till raw aroma goes away.
  9. Add turmeric, coriander, cumin and red chili powder, asafoetida. Stir for few seconds.
  10. Add cooked, roughly chopped Sweet potatoes and green peas. Mix well.
  11. Add broken raisins. Mix well.
  12. Add finely chopped coriander and lemon juice. Stir well.
  13. Slurry – Take flour or Maida in a small bowl. Add sufficient water and mix it well. Prepare little thick slurry.
  14. Assembling – Preheat oven to 180-degree C.
  15. Take a large portion of dough and make a ball. Grease rolling board with little oil. Roll it evenly from all the sides. It should be little thin. Cut into three or four uneven circles using cutters.
  16. Arrange the circles overlapping one another.
  17. Fill 1 ½ tbsp prepared sweet potato peas stuffing. Fold them and seal the edges lightly
  18. Starting from one end carefully roll the dough till the end and apply some slurry and press gently to seal the flower. Make sure rose is been sealed properly
  19. Similarly prepare leaf shapes using spinach dough. Using knife, make vein lines starting with the center line. Apply some slurry, press them and stick on flowers. Repeat. Keep all roses ready for baking.
  20. Align them in a baking tray. Brush with some oil or ghee.
  21. Bake in preheated oven for 18-20 minutes. Apply some oil on top. Increase the temperature to 200-degree C and bake it again for 2-3 minutes or until top turns golden brown and crisp.
  22. Don’t overbake else they will become hard.
  23. Serve hot with coconut chutney or Roasted Peanut Chutney or tomato ketchup.

Reviews (2)  

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Milli Garg
Feb-16-2018
Milli Garg   Feb-16-2018

Looks great.

Manisha Shukla
Feb-13-2018
Manisha Shukla   Feb-13-2018

Nice one, but plz put pictures while folding flowers. Would be easy if anyone wants to try.

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