Sweet Potato (शकरकंदी)
Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.
One of the key nutritional benefits of sweet potato is that they're high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.
- Recipe Cuisine:
- Total Time (Minutes):
- 1 cup Whole Wheat Flour
- 1 tablespoon Cooking oil
- Salt, to taste
- 2 Sweet Potato, boiled
- 1 cup Methi Leaves (Fenugreek Leaves), chopped
- 1 teaspoon Cumin (Jeera) seeds
- 1 inch Ginger, chopped
- 1 Green Chilli, chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander (Dhania) Powder
- 2 tablespoon Mustard oil
- Salt , to taste
- Add wheat flour, salt, oil. Knead it into soft dough by adding little water. Keep it covered and leave it aside.
- Heat a sauce pan with mustard oil, add cumin seeds and allow it sizzle for few seconds. Add in ginger and saute till they are translucent.
- Add chopped methi leaves and saute till the leaves are cooked. Add mashed sweet potato, green chillies and all the spice powders including turemric powder, red chilli powder, coriander powder.
- Give it a mix and check for salt. Leave it aside to cool down for a while.
- Divide the stuffing into 4 equal portions. Divide the dough also into 4 equal portions, take one small ball of dough, Roll the dough ball into a small thick flat round shape. Place the stuffing in the center and close from all sides.
- Roll it very carefully to a round shaped bread.
- Place the rolled paratha on tava and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.
- At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.
- Serve hot.