Try this Paratha with Sweet Potato | Amaranth Leaves Paratha Recipe for Weightloss

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.

Take 2 to 3 bunches of Amaranth leaves. Clean, wash and dry thoroughly. Cut into small pieces.

Wash sweet potatoes thoroughly. Add 1 glass of water and pressure cook for 2 to 3 whistles. Let them cool completely.

Remove the skin and keep aside. Cut boiled sweet potatoes into small pieces.

With a fork mash those pieces well.

Add Amaranth leaves into this same bowl.

Also add turmeric, red chilli powder, salt and cumin seeds.

Add 1.5 cups of Wheat flour and mix well.

Next, add 1 to 2 tsp of oil into it.

Add little water and mix the dough into a lump.

Dust the board with dry flour.

Take a small dough ball and press it into a round shape.

Paratha shouldn’t be too thin or too thick.

Dust off the paratha and remove dry flour.

Place this paratha on a hot tawa.

Cover with a plate and cook for 10 to 15 secs on medium flame.

Open the lid and flip the paratha.

Grease with ghee or butter. I used homemade clarified butter for this recipe. Or you can use Oil also instead of ghee.

Flip the roti and apply ghee on another side also.

Gently rotate the roti and roast.

Focus on edges. Otherwise they will remain raw.

Remove from the tawa and serve with your choice of raita or tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens