Sweet potato Paratha | thepla
Super soft Indian flat bread with whole wheat flour, spices and sweet potato
Servings: 14 parathas
Ingredients
- 2 cups cooked and mashed sweet potato
- 2 cups wheat flour | atta
- ½ cup chopped spinach or methi leaves or coriander leaves
- 1 tsp ajwain
- 2 tsp red chili powder
- 1 tsp chaat masala
- Water as needed to make the dough
- Salt to taste
- 2 tsp oil for the dough
- Oil | ghee to make the parathas
Instructions
- Boil the sweet potato in a pressure cooker. Peel the skin and mash this well.
- In a bowl add wheat flour, chopped spinach, red chili powder ajwain, chaat masala and salt.
- Mix well.
- Add the boiled sweet potato and sprinkle water to make a soft pliable dough.
- Add 2 tsp of oil on the top and spread this on the dough.
- Keep this covered and set aside for 15 minutes.
- Make equal big lemon sized balls.
- Dust one dough ball on dry flour. You can use rice flour or maida or wheat flour for dusting.
- Roll into medium thick rotis.
- I used a plate to cut this into perfect round size.
- Heat a tawa and place the rolled roti on this.
- Cook on both sides.
- Add little oil or ghee on both sides.
- Repeat this for the rest of the dough.
- Serve with any simple side dish or with any raita.
- We had with pomegranate raita.
Video
Notes
Notes:
1. You can add methi leaves coriander leaves or mint leaves instead of spinach. 2. The parathas stay super soft for 4-5 hours. 3. Sweet potato paratha pairs well with simple raita and a pickle.
1. You can add methi leaves coriander leaves or mint leaves instead of spinach. 2. The parathas stay super soft for 4-5 hours. 3. Sweet potato paratha pairs well with simple raita and a pickle.
