SWEET POTATO PARATHAS – soft and delicious Indian flat breads with sweet potatoes, whole wheat flour and some aromatic spices and herbs; absolutely delicious just with a side of yogurt and Indian pickles/chutney or any curry/gravy on the side!
Being a south Indian, I grew up on rice, dal and some fresh veggie stir fry on the side and sometimes a coconut based curry to mix with rice.
But, being a foodie and living in the US for a few years has piqued my interest in all types of cuisines and after plain rice with some dal, our family loves any paratha/roti/naan with some spicy north Indian curry or even some International cuisine like pizza, pasta or Mexican dishes!
On special days, we used to have chapattis or rotis with some dal during childhood, but now it is a variety of parathas (stuffed or otherwise), naan (whole wheat or plain) and when indulgent, some fresh, puffy puris (deep fried Indian flat bread).
I recently got a bag of fresh sweet potatoes from my grocer and although my husband loves aloo paratha, I decided to make these Indian flat breads a bit more healthy by incorporating the dough with some cooked sweet potato and some herbs and spices to satiate our Indian palate.
SOFT, FLUFFY AND DELICIOUS SWEET POTATO PARATHA WHICH YOU WILL MAKE AGAIN AND AGAIN:
Traditional Indian parathas have just whole wheat flour/atta, salt and sometimes some oil and/or herbs/spices in them. They could be stuffed or incorporated with cooked veggies or chopped up greens for a healthier option.
But adding a nutrient rich vegetable like sweet potatoes amps up the health quotient of any flat bread!
Sweet potatoes which are rich in antioxidants, high in fiber and if boiling, have a relatively low GI (glycemic Index) value as compared to baking, frying or roasting are my go-to carb now next to potatoes!
Adding veggies to paratha dough not only forces you to eat your veggies (wink, wink; do not tell your kids!), but also makes them soft and moist; something I love to bite into!
To make mine, I have steam cooked sweet potatoes in a pressure cooker (over a bath of boiling water) until soft and fork tender.
I then peeled and grated them (you could mash them finely too) and made a soft paratha dough with whole whet flour, some spices and herbs.
A quick rest and you are ready to roll them into crispy hot or soft and pliable but super delicious parathas on a hot griddle!
BASIC INGREDIENTS YOU WILL NEED TO MAKE SWEET POTATO PARATHAS MY WAY:
Sweet potatoes – just pressure cook them by boiling or steaming. If you prefer, you could bake or roast them too!
Whole wheat flour/atta – the basic ingredient in every paratha, roti or puri.
Spices – I have used basic Indian spices which most of us have in our pantry nowadays; haldi/turmeric powder, red chili powder/cayenne pepper powder, cumin and coriander powders, black pepper powder and your favorite garam masala powder or any curry powder.
Herbs – If you have fresh cilantro/coriander leaves, just finely chop and mix in. I love to stir in some earthy and aromatic kasoori methi/dried fenugreek leaves too which are easily available in any Indian store or online. If you cannot find them or do not have these, you can leave them out!
Salt to taste
Oil – just a dash in the dough; this is optional and some more for shallow frying the parathas. Here, you could use ghee/clarified butter too but avoid if vegan.
SERVING SUGGESTIONS:
These sweet potato parathas taste so delicious, you can eat them plain with just a dip in some fresh yogurt or raita and/or a spicy Indian pickle or chutney on the side.
To make it a meal, it is best served with a side of your favorite curry. I happened to have some leftover rajma (red kidney bean curry) and made a fresh batch of my Pressure Cooker Aloo Gobi which you can make on a stove top pressure cooker or in an Instant Pot!
Which ever way you serve, you are going to love these moist, soft and delicious Sweet Potato parathas so much, they will be in your recipe repertoire to make again and again!
If you do make them, I would love to hear about it. Do leave a comment in the box below with a rating, share on Instagram (using @curryandvanilla16 tag) or on my Facebook page!
Enjoy Foodies and Happy Eating!
Here are some more Indian parathas you may like to enjoy:
- Gobi/Cauliflower Parathas
- Kale Parathas
- Lauki/Bottle Gourd Parathas with Carrots
- Paneer Cheese Stuffed Parathas
- Avocado and Spinach Parathas
Need some curries to go with these? How about:
- Creamy Mushroom Masala Curry
- One-pot Pressure Cooker Mixed Vegan Dal Curry
- Aloo Tikka Masala Curry
- Pressure Cooker Paneer Makhani
Let's see how to make delicious, soft and nutritious Sweet Potato Parathas with some basic indian spices:
SWEET POTATO PARATHAS with Spices and Herbs
Ingredients
- 4 medium sized sweet potatoes
- 2 to 2 ½ cups whole wheat flour/atta
- 1 tsp red chili powder
- ½ tsp haldi/turmeric powder
- ½ tsp black pepper powder
- 1 tbsp crushed kasoori methi/dry fenugreek leaves
- 2 tbsp freshly chopped coriander leaves/cilantro
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp pink salt
- 1 tsp garam masala powder (I used Aatchi chicken masala powder; you can use any masala powder)
- 2 tsp cooking oil
- More oil for shallow frying the parathas
- Extra flour for dusting
Instructions
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Wash, drain and pressure cook or steam cook sweet potatoes until soft, cooked and fork tender; I steamed them in a stove top pressure cooker for 5 whistles. You can roast them in an oven too.
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Once cool, peel and then either grate (which I prefer) or mash them smoothly. I got about 2 cups grated sweet potatoes.
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To the grated sweet potato, add the flour, spices and salt to taste.
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Sprinkle the dried herb and freshly chopped coriander leaves/cilantro.
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Mix well to distribute the spices and herbs well.
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Add water as needed to make a soft, non sticky dough. Always start with small amounts of water while making paratha or chapatti dough and add as needed, especially in this one where the cooked sweet potato has enough moisture to bind the flour.
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Knead the dough for about 5 minutes and then set aside covered for at least 30 minutes.
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When ready to make parathas, divide it into equal sized balls; I made about 12.
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Roll each dough ball into a medium thick disc using some extra flour.
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Heat a skillet or griddle and when hot, place the rolled paratha on the hot pan.
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When you see bubbles form on the surface, flip and roast the other side.
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Drizzle some oil or ghee on and around the paratha and cook on both sides, pressing with a flat ladle until cooked and has brown spots on both sides.
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Remove and serve hot with a side of plain yogurt, raita and/or a curry.
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Enjoy and Happy Eating!
Recipe Notes
- As sweet potatoes are a bit on the sweeter side, adjust the amount of spices according to your taste.
- Make sure the sweet potatoes are well cooked.
- You can make a similar paratha using cooked plain potatoes too.
Step-wise Instructions to make Sweet Potato Parathas:
Wash, drain and pressure cook or steam cook sweet potatoes until soft, cooked and fork tender; I steamed them in a stove top pressure cooker for 5 whistles. You can roast them in an oven too.
Once cool, peel and then either grate (which I prefer) or mash them smoothly.
To the grated sweet potato, add the flour, spices and salt to taste.
Sprinkle the dried herb and freshly chopped coriander leaves/cilantro.
Mix well to distribute the spices and herbs well.
Add water as needed to make a soft, non sticky dough. Always start with small amounts of water while making paratha or chapatti dough and add as needed, especially in this one where the cooked sweet potato has enough moisture to bind the flour.
Knead the dough for about 5 minutes and then set aside covered for at least 30 minutes.
When ready to make parathas, divide it into equal sized balls; I made about 12.
Roll each dough ball into a medium thick disc using some extra flour.
Heat a skillet or griddle and when hot, place the rolled paratha on the hot pan.
When you see bubbles form on the surface, flip and roast the other side.
Drizzle some oil or ghee on and around the paratha and cook on both sides, pressing with a flat ladle until cooked and has brown spots on both sides.
Remove and serve hot with a side of plain yogurt, raita and/or a curry.
Enjoy and Happy Eating!
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Have fun cooking, eating and sharing!!!
Looks delicious!
Thank you so much Juhi!
I so appreciate your lovely appreciation and love.
Awesome..tried it out today
Thanks so much dear <3