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Senai Roast

Yam cooked in fresh indian spices. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Yam, Semolina
Cuisine Kerala
Course Main Course Vegetarian
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Senai Roast

  • 750 grams Yam
  • 1/2 teaspoon Semolina
  • 1 teaspoon Salt
  • 1/2 teaspoon Black peppercorns
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Fennel seeds (saunf)
  • 1 lemon size ball Tamarind
  • 10-12 Curry leaves
  • 1 tablespoon Split Bengal gram (chana dal)
  • 1 cup Semolina (rawa/suji)
  • 1 tablespoon Rice
  • to taste Salt

Method

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  1. Peel and cut yam into fingers of approximately 3”x ½”x ½” size. Boil the yam fingers in water with the turmeric powder and little salt till half-done and drain.
  2. Dry roast the masala ingredients on a tava. Cool and grind to a smooth and thick paste. Cool and pat dry the yam fingers on an absorbent towel. Smear the masala on the yam and refrigerate for about 30 minutes.
    Roll the yam in the semolina, shake the excess and keep ready.
  3. Heat oil in a shallow fry pan, and slide the yam fingers in small batches and roast over low heat till crisp and golden brown. Roll it continuously for even cooking. Drain on an absorbent kitchen paper and serve hot with your favorite dip.

Nutrition Info

Calories 1983
Carbohydrates 370.3
Protein 36.6
Fat 39.1
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