Prep 40 m
Cook 20m
Serves
4
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Ingredients

    Sweet potato filling

    1 tsp oil

    3 tsp crushed coriander seeds

    2 tsp crushed roasted cumin

    2cm piece of ginger, chopped

    1 garlic clove, chopped

    1 small green chilli, chopped

    120gm sweet potatoes, boiled and mashed

    1 pinch of ground garam masala

    4 tsp chaat masala

    2 tsp chopped coriander leaves

    1 tsp lemon juice

     

    For the Sambousek barrels

    150gm flour

    50gm vegetable oil

    ½ tsp carom seeds

    Oil for deep frying

     

    For the Crispy okra

    50gm okra, finely sliced

    2 tsp gram flour

    2 tsp cornflour

    1 tsp semolina

    1 tsp turmeric

    1 tsp red chilli powder

    5ml vinegar

    Oil for deep frying

     

    For the guava guacamole

    ¼ avocado, peeled and chopped

    ½ guava, peeled and sliced

    2 tsp lemon juice

    1 tsp chopped coriander

    1 tsp chopped tomato

    1 tsp chopped onion

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Ingredient Substitution Guide

Method

1. To make the filling, heat the oil in a pan and add the coriander, cumin, ginger, garlic and chilli. Cook until fragrant then add to the sweet potato mash.

2. Add the garam masala, chaat masala, coriander leaves and lemon juice. Stir and set aside.

3. To make the pastry barrels, put the flour, oil, carom seeds and a pinch of salt in a bowl. Mix together with your hands, adding water as required to knead into a smooth dough.

4. Divide the dough into 16 pieces, roll out and prick with a fork.

5. Take a steel cylinder (you could use a spoon handle) and wrap each piece of pastry around it. Moisten the long side with a little water and seal closed.

6. Heat oil in a pan and slide in each of the pastry barrels. Deep fry until crisp and golden.

7. To prepare the okra, put all the ingredients in a bowl with a little salt and mix until the okra is nicely covered. Fry the okra until crisp and golden.

8. To make the guacamole, mix all the ingredients together and mash with a fork.

9. Spoon the sweet potato mixture into the pastry barrels. Serve with guacamole, okra and tamarind and green chutney. Garnish with micro herbs such as coriander, basil, etc.

Recipe courtesy: Chef Himanshu Saini, Tresind, Dubai

Tip: Sweet potatoes contain more sugar than regular potatoes so if you bake them they will cook more quickly.

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