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Friday, 26 September 2014

Sweet Potato Paratha (Flat Bread)

          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 (whole wheat flour)
  • 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.

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