Ingredients and Method to make the sweet potato paratha
For the dough
1 1/2 cups whole wheat flour
1/2 tsp salt
3/4 cup water
3 tsp oil
For the filling
2 medium sweet potatoes cooked and mashed
1/4 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp red chilli powder (or according to taste)
1/4 tsp ginger powder
salt according to taste
1/2 tsp rasam powder (or substitute with any garam masala powder or curry powder)
In a large bowl add whole wheat flour and salt and mix well.
Add oil and water as required (for this quantity I used about 3/4 cup) and knead to make a soft, pliable and non sticky dough.
Keep covered and let sit for at least 30 minutes.
Place the sweet potatoes in the microwave with skin and cook on high power until the sweet potatoes are soft.
Cool thoroughly and peel the sweet potatoes and place them in a large bowland mash them completely and keep aside.
Alternatively you can peel the sweet potatoes, cut them into cubes and place them in a microwave safe bowl and cook for a couple of minutes or for time required until cooked and soft.Then mash them completely and keep aside.
When the sweet potatoes are a little cooler, add all the spices mentioned in the filling to it and mix well.
Roll into little lime sized balls and keep aside.Roll the dough into equal number of large lemon sized balls and keep aside.
Using a little flour if required roll out the dough into a pancake sized circle.
Place filling in the center and pull the ends together until it looks a little like a pouch.
Gently flatten the dough and roll it out again into a thickish circle, with the help of a little flour if required.
Continue with this process until all the dough and all the filling gets used up. Then heat a griddle/tawa / flat pan.
Place the rolled out dough on it and cook each side until light pink spots appear on it. Apply a little ghee or oil on each side and cook each side further for a minute or so
Remove the stuffed flat bread and serve hot with a side of yogurt and pickle or dhal and curry.
Yielded about 8 parathas.
