Summer Inspired Roti Filled With Sweet Potato Fries

As the days get warmer it’s only right for meals to get lighter and cooler but still filling. I had to make this recipe twice just to make sure it was real. It was absolutely delicious both times. It had me throwing my hands in the air type of delicious. I’m probably going to say that every recipe is absolutely delicious but you really have to believe me and try it out. Oh yes I’m putting you on the spot. I sometimes think to myself that maybe my tastebuds are altered to like everything , well almost everything, I make. So it is very wise to let someone else try it. This Summer Roti is packed with summer inspired flavours. The best part is, it tastes amazing. Enjoy!

No Knead Roti

Ingredients for the Roti

• 2 cups All purpose Flour
• 2ml Salt
• Cold water

Method

In a bowl mix the dry ingredients with a fork or a whisk to make sure that the mixture is light with no lumps. Lumps do not only show up when you add a liquid, the mixture has to be soft from the beginning. Add the cold water to the mixture. With the water you have to eye-it-out until you get the desired texture. Working with dough requires a bit of technique. What I’ve learned is to be very gentle throughout the entire process of mixing the dry mixture with water. I mixed mine gently with a spoon until the dough was mixed properly. The dough should not be too wet and also should not be stiff and dry. There’s no need to knead as soon as the dough looks like bellow, then cover it with a clean kitchen cloth and set aside to rest. This should be the first thing you do to give the dough enough time to rest. This mixture made 5 rotis

Time to rinse!

Make me proud and rinse well! The only veggies that need to be peeled is the onion , ginger and carrots. Chop the carrots into sticks and boil them until soft.

Battered Sweet Potato Fries

Ingredients

• Chopped sweet potato
• 2 portions of all purpose flour
• Cajun Rub ( you can alternate for any flavourful seasoning )
• Cold water
• Salt to taste
• Sunflower oil for shallow fry

Method

You are going to need to trust yourself again and eye-it-out. The sweet potatoes look few here but they were actually so many luckily leftover dinner gets to be lunch. Make sure not to make the fries too thick as they will take longer to cook. In the smaller bowl there is a 1:3 ratio of all purpose flour to the Cajun Rub mix. In the larger bowl mix flour with water. The mixture should not be too thick, it should be thin but not too watery, it should resemble the consistency of cream. It is important for the batter to not be too thick it will overpower the sweet potato. We want to enhance the natural sweet flavour of the sweet potato and also add some crunch. Heat a non-stick pan or well seasoned cast iron. Add oil enough for a very shallow fry. Double dip the sweet potato fries first in the dry bowl, coat well, and then dip them in the wet bowl and fry. It’s going to be a very messy so try to clean up your fingers as you go. Use moderate heat to allow enough time for the sweet potato fries to cook. Poke with a fork to check if it has cooked right through. Once all the fries are fried set aside on a paper towel to catch excess oil. While working on the sweet potato fries do check on those carrots. The carrots should be done cooking before finishing with the fries.

Salsa Salad

Method

Chop up the tomatoes, onion, green pepper and ginger as shown above. Add to a bowl to mix. Add a teaspoon of crushed garlic for flavour. I ended up adding a handful of diced cucumber. Cover it up and set aside.

Let’s roll this baby out!

The dough should be well rested by now. First dust those fingers and the dough well. It should be soft, even and elastic. Dust the surface and rolling pin you are using. Dust dust away , all the way.

This is how it should look rolled out. Roll it out as thin as you can and roll evenly by turning the dough and dusting as you go.

In a non-stick pan with a few drops of oil, enough to form a thin layer on the pan, bring to medium heat. When the oil is hot toast the roti on each side. This should be ready within a minute or so. Above is how it should look when it’s cooked.

Let’s finally get together

Put everything together on top of the roti. I started with the salsa salad, then the carrots then the sweet potato fries, then the chard. I also pasted vegan mayo on the roti. It’s much more visible in the next picture. The art of rolling this up together is the tuck and this requires two tucks the first one being from the bottom, wherever you want your bottom to be. The second one is on the side,which will be after the first roll, tucking in everything tight also pushing back to make more space for the last roll. It doesn’t need to be perfect, everything is going to mix up in the stomach either way.

Beauty shot