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sweet potato parathas

SWEET POTATO PARATHAS with Spices and Herbs

Soft and delicious Indian flat breads with sweet potato, 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!
Course Breakfast, Brunch, Indian, Main Course
Cuisine Indian
Keyword flatbread, parathas, spices, sweet potato, whole wheat flour
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people

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

  1. 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.

  2. Once cool, peel and then either grate (which I prefer) or mash them smoothly. I got about 2 cups grated sweet potatoes.

  3. To the grated sweet potato, add the flour, spices and salt to taste.
  4. Sprinkle the dried herb and freshly chopped coriander leaves/cilantro.
  5. Mix well to distribute the spices and herbs well.
  6. 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.
  7. Knead the dough for about 5 minutes and then set aside covered for at least 30 minutes.
  8. When ready to make parathas, divide it into equal sized balls; I made about 12.
  9. Roll each dough ball into a medium thick disc using some extra flour.
  10. Heat a skillet or griddle and when hot, place the rolled paratha on the hot pan.
  11. When you see bubbles form on the surface, flip and roast the other side.
  12. 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.
  13. Remove and serve hot with a side of plain yogurt, raita and/or a curry.
  14. 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.