Parathas made of potato, cauliflower and raddish are very common. Why not some sweet potato parathas ? They are equally delicious and far more healthier than the aloo / potato parathas. A whole meal in itself, they can simply be had with some butter smeared on top of it.
- 2 med. size sweet potato, scraped and boiled
- 2 green chilies, finely chopped
- salt to taste
- 1 tsp. panch phoron powder (equal quantities of fennel, mustard, cumin, fenugreek and nigella (kalonji) seeds
- 1/2 tsp. red chili powder (opt)
- 2 tbsp. coriander leaves, finely chopped
- 1 cup atta
- oil to shallow fry
Dry roast the panch phoron spices for a minute on low flame. Cool and grind into a fine powder. Mash the sweet potato well.
Mix with all the other ingredients except oil and atta. keep aside. Knead the atta with some salt to taste into a dough with required quantity of water. Keep aside to rest for 20-25 minutes.
Divide the dough into 8 small equal portions and the filling into 4 equal portions. Roll out all the portions of the dough into a small circle just like a puri.
Take one puri and spread one portion of the filling over it. Place another puri over it and seal it from all sides. Dust flour and roll out into a chapatti. Similarly roll out the others in the same manner
Heat a tawa / griddle and fry the parathas one at a time with a tbsp. of oil on both sides till golden brown. Serve hot with yoghurt or pickle.