sweet potato paratha recipe | sweet potato thepla | sweet potato roti

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and offers a unique taste.

amaranth leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and offers similar nutrition.

sweet potatoes

🥗Healthier: pumpkin

💰Cheaper: regular potatoes

Pumpkin is lower in calories and adds sweetness.

Firstly, in a cooker pour water, place 300 grams sweet potato and sprinkle salt.

Pressure cook for 3 whistles or until sweet potato is cooked well.

Peel the skin off and mash it smooth.

Add 2 cups wheat flour, ¼ tsp turmeric, ½ tsp garam masala, ½ tsp aamchur and ¼ tsp ajwain.

Also add 1 chili, ½ tsp ginger paste, 1 tsp kasuri methi, ½ tsp salt and 2 tbsp coriander.

Crumble and mix well making sure the spices are well combined.

Knead the dough well-adding water as required.

Knead to a smooth and soft dough and rest for 20 minutes.

Knead the dough again slightly and pinch a ball sized dough.

Dust with wheat flour and roll to small disc.

Further, roll it thinly like chapati or paratha.

Now on a hot tawa place the rolled paratha and cook for a minute.

Furthermore, when the base is partly cooked, flip the masala paratha.

Also, spread ½ tsp olive oil / ghee and press slightly both the sides.

Flip again once or twice till both the sides are cooked properly.

Finally, serve sweet potato paratha with raita and pickle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens