Saturday, April 16, 2011

Sweet Potato Parathas

Potatoes have a bad reputation because of their high-carb content, but sweet potatoes are so full of anti-oxidants because of their high levels of Vitamin A and C.  They also have good amounts of Vitamin B6, potassium, iron and manganese. So, don't feel guilty if you love Aloo parathas, go ahead and enjoy some parathas with all the goodness of sweet potatoes.

What You Need -

Wheat flour - 3 cups
Sweet potatoes - 250 g
Jeera powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tsp

I haven't added Red Chilli powder as I wanted to relish the sweetness of sweet potatoes. They say that the flavor of sweet potatoes actually improves with storage, as some of the starch turns into sugar.

How To -

  • Pressure-cook sweet potatoes and allow to cool slightly.
  • Make the dough with wheat flour, salt, mashed n cooked sweet potatoes, salt, turmeric, jeera powder and coriander powder. 
  • You do not have to add water at all. 
  • Finally, add 1 tsp of oil so that the dough is not sticky. 
  • You can feel that the dough is softer than normal chapathi dough.
  • Wrap it in Cling Wrap foil and keep aside for atleast 30 minutes.

  • The procedure then is quite normal; divide the dough into balls and roll it into circles with rolling pin.
  • Do toss the dough into some wheat flour, during the rolling process, so that it doesn't get sticky.
  • Heat a griddle and cook the parathas on both sides.
  • The trick is to keep the paratha moving with a wooden spatula, so that it remains soft yet gets cooked.
  • Store the parathas by covering them in a kitchen cloth inside a hot pack casserole. These remain soft long after you make them, which makes them ideal for lunch boxes :)

Any spicy gravy like Kadai Vegetable would complement the sweetness of these parathas.

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