Peanut usal with sweet potato sago roll

Name: Peanut usal with sweet potato sago roll
Total time: 2700 s
Yield: 2people
Cuisine: Indian
Ingredients: 100 g Peanut; 1 tbsp Ghee-; 1 tsp Cumin; 2 Clove; 5 Pepper; 1 Bay leaves; 2 Red chilli; 4 Potato pieces medium size; 100 g Soaked sago; 3 tsp Ginger; 2 Green chilli pieces; to taste Salt; 1 tsp Amchur powder; 3 tbsp Coriander; 2 tsp Cinnamon powder; 2 Sweet potato; 4 tbsp Rajagra Atta; As required Ghee for frying; as needed Green chutney- Guvava mint chutney; as required Sweet chutney - Pomegranate lemon chutney

Punita Desai @homechef_pd

Nadiad

#navratri2020
#mffr
#MFFR

Punita Desai @homechef_pd

Nadiad

#navratri2020
#mffr
#MFFR

Saved

Ingredients

40 to 45 mins

2people

100 gPeanut
1 tbspGhee-
1 tspCumin
2Clove
5Pepper
1Bay leaves
2Red chilli
4Potato pieces medium size
100 gSoaked sago
3 tspGinger
2Green chilli pieces
to taste Salt
1 tspAmchur powder
3 tbspCoriander
2 tspCinnamon powder
2Sweet potato
4 tbspRajagra Atta
As required Ghee for frying
as neededGreen chutney- Guvava mint chutney
as required Sweet chutney - Pomegranate lemon chutney

Saved

Steps

40 to 45 mins

1

First take a bowl add 2 smashed sweet potato and add some salt,pepper powder ginger, chilli paste, aamchur powder,green coriander.
2

Mix up well and make small cylinder shape roll coat it with dry rajgra aata and fry it in ghee.
3

Soak peanut for 4 to 5 hours.Cook it in cooker with 5 to 6 whistle
4

In a pan put some ghee,add all khada masala and chopped potatoes.
5

Add boiled peanuts, salt,pepper, cinnamon, green chillies,ginger and one small smashed potato.
6

Cook it till usal become thick consistency.Then serve with guavava mint chutney And pomegranate lemon sweet chutney Platting.
7

Dip short glass edges in pomegranate dip.Make a mark on plating put short glass in middle of mark fill up with peanut usal and sweet potato roll pour guavava mint chutney and pomegranate lemon chutney.
8

#navratri