Sweet Potato Rotis with coconut & mint chutney

by grainnep

India has loads of different kinds of breads and rotis some made with floury potatoes. I decided to base these Rotis on my favourite and more body friendly Sweet Potatoes. Delicious to mop up the juices from any curry or just served as is with a delicious chutney – real comfort food Indian style.

Sweet Potato Rotis
750 gr sweet potatoes cooked drained and mashed well
2 green chillies
½ tsp dried red chilli
1 small onion finely chopped
1 tsp salt
1 tsp ground cuimin
1 tsp ground turmeric
2 tbsp chopped fresh coriander
25gr melted butter
150gr gluten free plain flour

De-seed and finely chop the chillies.
Add to the potatoes and stir in all the remaining ingredients except the flour.
Mix well and gradually add the flour until you have a soft dough.
Divide the dough into equal size pieces and roll out to a 5cm circle.
Heat a little oil and gently fry the roti 2 or 3 at a time for 2 minutes on each side until golden brown.
Serve with the chutney.

Coconut and Mint Chutney
75gr unsweetened dessicated coconut or 126 gr grated fresh coconut
200gr plain yoghurt
1 green chilli De-seeded and chopped finely
2 tbsp chopped fresh mint
½ tsp salt
½ tsp sugar

If using desiccated coconut, rehydrate with warm water for about 20 minutes. Squeeze out the water really well and put in a bowl with the rest of the ingredients and set aside.