Sweet Potato Paratha
This Sweet Potato Paratha recipe is flavoured with spices, fresh herbs and spicy chili. It's the best Indian flatbread to serve with curry.
Servings: 6
Calories: 162kcal
Equipment
- Large Mixing Bowl
- measuring cups
- measuring spoons
- French knife
- Rolling pin
- Frying Pan or Tawa
Ingredients
- 75 g Mashed Sweet Potato
- 100 g All Purpose Flour
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Turmeric
- 1 tsp Dry Roasted Cumin Seeds
- 2 tbsp Cilantro finely chopped
- 6 Mint Leaves finely chopped
- 1 Green Chili finely chopped
- 2 Scallions finely chopped
- 1 tbsp Amchoor Dried Mango Powder
- 4 tbsp Ghee or Butter
Instructions
- Mix all the ingredients together, except the ghee/butter, in a large bowl. Slowly add the ghee/butter a little at a time, until all the ingredients combine together to form a firm dough. Knead until all ingredients come together, then turn on to a floured surface and knead the dough until smooth.
- Divide the dough into tennis ball-sized portions and shape into round balls. Keep the balls covered with a damp cloth.
- Heat a flat griddle pan, tawa, or frying pan over high heat. When hot, add a little ghee then reduce the heat to medium.
- Roll out each ball into a 1/4 inch flat round paratha on a floured surface. Carefully place in the hot ghee and cook gently pressing down the corners of the paratha with a clean tea towel or kitchen towel, to ensure the paratha browns evenly.
- When one side is cooked, about 3-4 minutes, turn over and cook the other side. Repeat until all the parathas are made. Serve immediately with yogurt, raita or pickles.
Nutrition
Calories: 162kcal | Carbohydrates: 19.7g | Protein: 2.9g | Fat: 8.1g | Saturated Fat: 4.9g | Cholesterol: 20mg | Sodium: 259mg | Potassium: 161mg | Fiber: 1.6g | Sugar: 1.1g | Calcium: 25mg | Iron: 2mg
