SWEET POTATO AMARANTH ROTTA
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Little Hacks for Texture, Flavor and Crispy Toasty Edges
1.Mash sweet potato while still warm for smooth binding.
2. Toast sesame lightly before adding for nutty lift.
3. Add amaranth flour gradually; dough should be pliable, not dry.
4. Press gently on medium heat so edges crisp without burning.
5. Flip once using a flat spatula to keep rotta intact.
6. Rest cooked rottas covered briefly to soften centre before serving. Tip: if dough cracks, add a teaspoon of warm water or a touch of oil.
Step-by-Step Recipe : Mash boiled sweet potato until smooth.
Preparation Time : 15 min Cooking Time : 25 min Total Time : 40 min Servings : 3
PERSONAL NOTE
I love how this rotta feels like kitchen thrift turned into comfort — humble sweet potato and amaranth combining into something both nostalgic and new. Pressing each rotta on a hot pan, watching sesame toast and edges go crisp, is quietly satisfying. The flavors are simple yet soulful; a squeeze of lime and extra coriander make it feel like a small celebration in a busy morning.
INGREDIENTS
- 3 green chillies, finely chopped
- 1 small carrot, grated
- A handful of chopped coriander leaves
- 2 tbsp sesame seeds
- 1 tbsp crushed black pepper
- Salt to taste
- 1½ cups boiled and mashed sweet potato
- 1½ cups amaranth seeds flour (rajgira flour)
PREPARATION STEPS
- In a large mixing bowl, add chopped green chillies, grated carrot, coriander leaves, sesame seeds, crushed black pepper, and salt.
- Add the boiled sweet potato and amaranth flour to the bowl.
- Mix everything well to form a soft, non-sticky dough. (If it’s too dry, sprinkle a few drops of water.)
- Heat a flat pan or tawa on medium flame.
- Take a handful of dough, place it on the pan, and gently press it using your fingers to spread it into a medium-thin rotta shape.
- Roast on medium flame until both sides are golden and crisp, flipping carefully.
- Serve hot with chutney, curd, or a spicy dip.
It’s best to boil and mash sweet potato — raw will take longer to cook and won’t bind properly with amaranth flour.
If dough cracks, add a teaspoon of warm water or a small drizzle of oil, knead briefly; keep dough pliable, and press gently when roasting.
Yes — brush lightly with oil and bake at 200°C (about 400°F) until golden, flipping once for even color. Pan-roast however gives better toasted edges.
Store in an airtight container for up to 24 hours at room temperature or 2–3 days refrigerated. Reheat on tawa for best texture.
Amaranth gives a unique texture; substitute millet or buckwheat flour for gluten-free options, but adjust liquid as absorbency differs.
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