Ginger, fresh, 1 InchFlour, white, 1-1/4 CupChickpea flour (Besan), 1/3 CupSalt, To tasteCream cheese, 6 OuncesGhee, 1/2 CupSugar, 2 TablespoonsSweet Potato, Jewel or red, 1-3/4 PoundsGaram masala, 1 TablespoonJalapenos, 2 TablespoonsParsley, 3 TablespoonsOrange Juice concentrate or pulpy juice, 2 TablespoonsMake the dough by mixing the flours, minced ginger, salt, cream cheese, sugar, and ghee. Mix well with your hands until the dough forms a soft ball. Knead until pliant, but not sticky. Cover the dough ball and set aside to rest in the refrigerator. Bake the sweet potato, or peel and steam, until fully cooked. Mix together with all remaining ingredients, and salt to taste. On a large piece of parchment paper, roll out the dough into a large rectangle, about 25 x 12 inches. Dough should be as thin and even as you can get it without making it so thin it will tear through as you peel it up. Spread the filling evenly over the entire surface of the dough, but leave an empty strip along one of the long sides. Brush that edge with water, then roll the pastry up like a jelly roll, and seal the edge. Slide the roll onto a cutting board and re-chill until ready to bake. This preparation is perfect to make ahead, and the roll can be completely covered in parchment or plastic wrap, then frozen. Take out of freeze half an hour before ready to bake. Lay parchment paper out on a baking sheet, coat it with a sprinkling of sugar. Slice the roll into ¼” slices and layout on sheet, cut side down. Preheat the oven to 400 degrees Fahrenheit, put savories in, and immediately turn heat down to 375 degrees. Bake for about 30 minutes, until caramelized on bottom, and golden brown on top. Remove and offer hot or at room temperature.
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