Crispy Okra Chef Manish Merhotra

Innovative Indian Recipe by Chef manish merhotra 

Ash Roasted Sweet Potato Yogurt Crispy Okra Chef Manish Merhotra. As winter approaches in Delhi, we look forward to roasted shakarkandi, or sweet potato. In this recipe ‘Ash Roasted Sweet Potato Yogurt Crispy Okra Chef Manish Merhotra’ Eating warm sweet potatoes mixed with heating spices on a grey, wintry day evokes the feeling of being cocooned in a handmade quilt. Street vendors bake them in a wooden saw, each mixing the roasted potato with his own special blend of spices, chutney and lime juice. The only taste I miss when eating sweet potato chaat from the street is a crispy aftertaste. To close my cycle of tastes, I have added crispy okra as the garnish. It is important to use Indian sweet potato when preparing this dish. The sweet potato in India is deep maroon in colour, with the texture and taste of regular potatoes. This is very different from the yellow sweet potato found in other parts of the world, which turns mushy very quickly when cooked. The dish is served at Indian Accent Restaurant 

Ash Roasted Sweet Potato Yogurt Crispy Okra Chef Manish Merhotra

Ash Roasted Sweet Potato, Herb Yogurt, Crispy Okra by Chef manish merhotra on fine dining indian Magazine

Ingredients

Sweet potatoes                         150 gms
For dressing
Yogurt                                        2 tbsp
Mayonnaise                               ½ tbsp
Philadelphia cream cheese     ½ tbsp
Chaat masala                             ½ tsp
Roasted cumin seeds               ¼ tsp
Crushed black pepper             ¼ tsp
Coriander leaves, chopped    1 tsp
Ginger, chopped                      ½ tsp
Green chilies, chopped           ½ tsp
Garlic paste                              ¼  tsp
Lime juice                                 ½ tsp
Salt to taste

For okra
Okra (medium size)                5 nos.
Besan                                       ½ tbsp

Semolina                                 1 tsp
Red chilli powder                  ¼  tsp
White rice vinegar                1½ tsp
Ajwain                                     ¼ tsp
Salt to taste
Chaat masala                         ½  tsp
Oil for frying

To serve
Green chutney                       2 tsp
Tamarind chutney                3 tsp

Method

Prepare yoghurt dressing:
Add all the ingredients for the dressing in a mixing bowl.Whisk till well blended.
Prepare sweet potatoes:
Wash the sweet potatoes thoroughly, removing all the dirt and grit off the skin. Individually wrap each potato in aluminium foil. Bake in a pre-heated oven at 180oC for 30 minutes, or till the potatoes turn soft but not mushy. Put a toothpick through the centre; it should feel smooth. If you prefer, you can roast the foil-wrapped potatoes in hot ash or sawdust in your barbeque. Peel and cut into bite-sized pieces or cubes. Toss the roasted, cut sweet potato pieces in the prepared dressing. Take care to ensure each piece is well coated.
Prepare okra:
Cut the okra into thin, long slices. Place in a mixing bowl. Add all the other ingredients, except chaat masala. Mix the ingredients till they coat the okra pieces. Quick fry the okra in very hot oil till they turn crisp. Take care they do not burn. Remove, sprinkle chaat masala and toss lightly.
Serve:
Place the sweet potato pieces on a platter. Drizzle tamarind chutney and green chutney. Arrange the fried okra slices on top, and serve.

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Fine dining Indian food magazine august 2017 issue 6

Fine Dining Indian Food Magazine 2017 : Fine dining Indian food magazine august 2017 issue 6

Read and Download Fine dining Indian food magazine August 2017 Edition – Issue 6.we are very grateful to feature Chef Girish Gopinathan Only Two Michelin star chef in the world, Master chef India Finalist Karishma sakhrani, Street food from Kolkata, Food Tasting on Kricket restuarnt in London…

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