Sweet potato ko tawe pe pakaya

Ingredients

• 500 g Sweet Potatoes (washed, peeled, cut into 0.5‑cm thick rounds)
• 2 tbsp Flaxseed Powder (roasted in a dry pan until fragrant)
• 1 tsp Salt (or to taste)
• 1 tbsp Vegetable Oil (neutral oil such as canola or sunflower)

Instructions

1. Boil Sweet Potatoes

   Place the cut sweet potato rounds in a pot of boiling water and cook for 8‑10 minutes, until just tender but not falling apart.

   Time: PT10M

   Temperature: 100°C

2. Drain and Rest

   Drain the potatoes in a colander and let them sit for 2 minutes to steam off excess moisture.

   Time: PT2M

3. Pre‑heat Tawa and Add Oil

   Heat the tawa over medium heat, add 1 tbsp vegetable oil and spread it evenly.

   Time: PT2M

   Temperature: Medium heat

4. Cook Sweet Potatoes on Tawa

   Place the sweet potato rounds in a single layer on the tawa, cover with a lid, and cook for 10‑12 minutes. Flip once halfway through and continue cooking another 5 minutes, until the edges are lightly crisp and the interior is fully tender.

   Time: PT12M

   Temperature: Medium‑high heat

5. Roast Flaxseed Powder

   While the potatoes are cooking, place flaxseed powder in a small dry pan over low‑medium heat and toast for 2 minutes, stirring constantly, until aromatic.

   Time: PT2M

   Temperature: Low‑medium heat

6. Season and Finish

   Remove the tawa from heat, sprinkle the roasted flaxseed powder and salt over the sweet potatoes, and toss gently to coat evenly.

   Time: PT1M

7. Serve

   Transfer the seasoned sweet potatoes to a serving plate and enjoy hot as a snack or side dish.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g