The Versatile Roti

As this week’s ration of leftovers wears thin, I discovered that fig spread and aloo palak aren’t the only tasty toppings for the chickpea rotis. Roasted sweet potato pairs well with them for a hearty nosh as well. Amazing how only three ingredients (not counting the water, that’s sweet potatoes, wheat flour and chickpea flour) can taste so complete and satisfying. This bruschetta of sorts can probably be glammed up with some cumin or fennel seed either roasted with the sweet potatoes or worked into the roti dough. But the sweet potato is already so concentrated full of flavor from the roasting, I’m inclined to leave fabulous alone.