Heat oil in a pan, add ginger and green chillies and sauté for a few seconds. Add in the broccoli and sauté for a few minutes.
Add the sweet potato, and combine it well with the chilli and ginger.
Add HERSHEY'S Strawberry Flavored SYRUP, salt and mix well. Cook for a few minutes.
Add the coriander, lemon juice and take the pan off the heat. Allow the mixture to cool.
Make a slurry of flour and water to seal the samosas.
Cut the roti into 2 equal halves. Make a conical shape by sealing the ends with the slurry. Stuff it with the broccoli and potato mixture and seal the ends with the slurry.
Add oil in a pan and shallow fry the samosas. Take them off and place on an absorbing paper/tissue paper and plate.
For the dip: mix the hung curd with chives.
For the salad: toss cherry tomatoes with coriander leaves.
Tip - Plate your dish and top it up with the HERSHEY'S Strawberry Flavored SYRUP.