Sweet Potato Roses | How to make Sweet Potato Roses

By Sujata Hande-Parab  |  13th Feb 2018  |  
4.5 from 2 reviews Rate It!
  • Sweet Potato Roses, How to make Sweet Potato Roses
Sweet Potato Rosesby Sujata Hande-Parab
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3 votes

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.

Sweet Potato Roses is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Maharashtra cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Sweet Potato Roses at your home. Sweet Potato Roses by Sujata Hande-Parab will help you to prepare the perfect Sweet Potato Roses at your home. You don't need any extra effort or time to prepare this. It just needs 35 minute for the preparation and 23 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Sweet Potato Roses.

Sweet Potato Roses

Ingredients to make Sweet Potato Roses

  • For roses– Maida / Flour – 1 ½ cups
  • ghee – 1 ½ tbsp.
  • salt -1/4 tsp
  • Carom seeds crushed – 1 tsp
  • Beetroot Puree as required for kneading
  • spinach Puree – 1 – 2 tsp (for leaves)
  • For Stuffing - Sweet potatoes– ½ cup (Parboiled or microwaved)
  • Boiled peas – ½ cup
  • Finely chopped coriander leaves – 2 tbsp.
  • raisins broken – 1 tbsp.
  • lemon juice – ½ tbsp
  • For Tempering – oil – ½ tbsp.
  • cumin seeds – 1tsp
  • coriander seeds – 1 ½ tsp coarsely ground
  • onion finely chopped – 1 medium
  • cumin powder – 1/4 tsp
  • coriander powder – ½ tsp
  • red chilli powder – 1tsp
  • turmeric powder – ¼ tsp
  • asafoetida – ½ tsp
  • salt to taste
  • Coarse green paste - Green chilies – 3
  • garlic cloves – 4
  • ginger – ½ inch finely chopped
  • Slurry – maida – 1tbsp
  • water – ½ tbsp.
  • Oil/ghee – 3-4 tbsp for greasing

How to make Sweet Potato Roses

  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.

My Tip:

Don’t overbake else they will become hard.

Reviews for Sweet Potato Roses (2)

Milli Garg9 months ago

Looks great.
Sujata Hande-Parab
8 months ago
Thank you so much Milli.. :)

Manisha Shukla9 months ago

Nice one, but plz put pictures while folding flowers. Would be easy if anyone wants to try.
Sujata Hande-Parab
9 months ago
Sure Manisha ji.. Thank you so much.. :smiley:

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