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: North Indian
Total Time (Minutes): 30
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.