Sweet Potato Paratha
Sweet Potato Paratha:
Servings: 4 (2 parathas each)
Ingredients
- 1 cup whole-wheat flour
- 1 teaspoon oil
- ½ teaspoon salt.
- Using water , knead into a smooth dough. Set aside.
- For the filling:
- 2 medium sweet potatoes , cooked soft. (I just stab it with a knife all over and put in the microwave for about 5-7 minutes until soft).
- 1 tablespoon ginger
- 2 tablespoon kasoori methi (dried fenugreek leaves available in Indian grocery stores)
- 1 teaspoon chili powder
- 2 teaspoon chaat masala (also available in Indian stores)
- 1 teaspoon lemon or lime juice
- Salt to taste
Instructions
- Peel and mash the sweet potatoes. Add the remaining ingredients and mix thoroughly. The mixture should be fairly smooth and dry.
- Take a ball of the dough, about the size of a small lemon.
- Roll it into a disc about 4 cm in diameter.
- Place about 2 tablespoon of the filling in the center.
- Roll out another disc of the dough to the same size.
- Moisten the edges of this disc with water and place on top of the disc containing the filling.
- Press down on the edges to ensure a tight seal.
- Using some flour, roll out the paratha to about 7 cm in diameter.
- Heat a griddle and coat with a very thin layer of oil
- Place the paratha on the griddle and cook until golden-brown spots appear.
- Flip and cook the other side, applying a little oil if necessary.
- Serve hot with the cabbage subzi.