This humble tuber is not much appreciated by many, but parathas made with suran (yam) stuffing tastes simply delicious. A great way to feed those who run miles away from this veggie. It is very nutritious as it contains vitamins and provides fibre. Have it with some yoghurt, pickle or some butter.
- 250 gms. yam, boiled
- 1 tbsp. oil
- 1/4 tsp. asafoetida (hing)
- 1/2 tsp. cumin seeds
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. amchur powder (dry mango powder)
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- 2 cups atta (whole wheat flour)
- 1 tbsp. oil to knead
- oil to shallow fry
Knead a stiff dough with atta, salt to taste and required quantity of water. Keep aside. Heat 1 tbsp. oil and temper with cumin seeds. After a few seconds add the asafoetida, followed by the boiled suran.
Now add all the powdered spices and kasuri methi. Saute on low flame till dry. Keep aside to cool. Divide the dough and the filling into equal portions.
Roll out each portion of the dough into a small circle. Put a portion of the stuffing and close all the edges. Roll out again into a circle just like chapatti. Make similar parathas with the rest of the dough and the filling.
Heat a tawa / griddle and place a paratha on it. Roast for a minute before flipping it over. Apply some oil on the surface of the paratha and do the same on the other side too.
Fry till light golden brown on both sides. Fry rest of the parathas in a similar manner. Serve hot with yoghurt or pickle.