Yam Frankie

Methods

• Cut yam into thick slices and parboil them in plenty of water in a deep no-stick pan. (Or steam them in a steamer or cook under pressure till 1 whistle is given out.)
• Drain water off in a colander and keep the yam aside.
• Heat mustard oil in another deep non-stick pan, add cumin seeds and asafoetida and let the seeds change colour.
• Add gram flour, mix and saute, on medium heat, for a few minutes or till the flour is lightly browned and fragrant.
• Add turmeric powder, red chilli powder, dried mango powder, garam masala powder and salt and mix well.
• Add yam and mix till all the pieces are well coated with the masala mixture. Cook on medium heat for 3-4 minutes, turning them and pressing each yam piece, till they are crisp on both sides.
• Spread the chapattis on the worktop, spread some mint chutney on each, place a few yam pieces on one end of each chapatti, top with a few onion slices and roll tightly.
• Arrange the rolls on a serving platter and serve.