Sweet Potato Paratha Recipe
If you're looking for a delicious and healthy Indian dish to try, you've got to try sweet potato paratha! It's a savory and slightly sweet flatbread filled with a spiced sweet potato filling that's sure to satisfy your taste buds. It's perfect for breakfast, lunch, or dinner and can be served with a side of yogurt or chutney.Plus, it's vegetarian and vegan-friendly, so it's a great option for anyone looking for a meatless meal. Don't let the thought of making your own flatbread scare you away, this recipe is easier than you think and totally worth the effort!
For the dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
For the filling:
- 2 medium-sized sweet potatoes, boiled and mashed
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dried mango powder)
- 1 tablespoon chopped fresh coriander
- In a large mixing bowl, combine the flour and salt. Gradually add enough water to make a smooth and pliable dough. Knead for 5-10 minutes, then cover and set aside for 20-30 minutes.
- In a separate bowl, mix together the mashed sweet potato, salt, red chili powder, cumin powder, garam masala, amchur, and chopped coriander.
- Divide the dough into equal-sized balls and roll out each ball into a circle.
- Place a spoonful of the sweet potato mixture in the center of each circle.
- Gather the edges of the circle together and pinch them closed to encase the filling.
- Roll out each stuffed ball into a flat disc, about 6-7 inches in diameter.
- Heat a griddle or non-stick pan over medium-high heat. Once hot, place a paratha on the griddle and cook for 1-2 minutes on each side, until golden brown.
- Repeat with the remaining parathas.
- Serve hot with your favorite chutney or yogurt.
- Be sure to boil the sweet potatoes until they are soft and mashable.
- Don’t overstuff the parathas, or they may break open during cooking.
- Use a non-stick pan or griddle for best results.
- To save time, you can prepare the dough and filling in advance and store them in the refrigerator until ready to use.
The dough was easy to work with and the combination of the sweet potato and spices made for a delicious filling. I loved how the parathas turned out – crispy on the outside and soft and flavorful on the inside.