Sweet Potato flat bread or Parantha

I thought of this recipe when I wanted to innovate something healthy, that my little one likes and at the same time is not made entirely of Potatoes!! Just then, I came across the benefit of sweet potatoes and I started to innovate with them. I boiled them, peeled and mashed them added some condiments and yes! now these flat breads, popularly called parathas in India are a favourite in my house. Whenever I make them they are finished to the last bit. They turn out soft, somewhat fluffy and go with any vegetable dish. With a pre-preparation of boiling the sweet potatoes these can be made in a matter of 15-20 minutes.

Well, before I say anything further a duty of nutritionist, some vital things about sweet potatoes.  They are tubers and are similar to potatoes in many respects apart from a slightly sweet taste.  In most parts of India they are considered a vegetable that is eaten during fasts. They are eaten just plain boiled, sprinkled with some honey or jaggery .  Sweet potatoes are an excellent nutrient house. They are rich in beta carotene which is turned into vitamin A. This is particularly good for children as I have observed young children getting spectacles at a young age. Also rich in Vitamin C, Manganese, Copper, iron and vitamin B6. People of younger generation find it easily digestible and can be combined with digestive condiments like asafoetida and ginger to aid digestion in case one finds them heavy to digest.

Ingredients:

Sweet Potatoes- Boiled, peeled and mashed- 2 cups

Ginger garlic green chilli paste-1tsp

seasame seeds or til    1 tsp

Whole wheat flour- 2 1/2 -3 cups

Curds- 2 tbl spoon

turmeric powder-1/2 tsp

Red Chilli powder – ½ tsp

Asafoetida  - ¼ tsp

Garam masala or Indian spice powder - ½ tsp

Coriander leaves/ fenugreek(methi) leaves- chopped  - 1 cup

Salt – 1 tsp or to taste

Water  - as required

Oil – As required

Method:

In a bowl combine sweet potatoes , the spices ,salt , ginger-garlic and green chilli paste, curds , seasame seeds , coriander leaves and mix well.

Add the whole wheat flour and required quantity of water and oil and prepare a dough. Keep covered for 5 minutes.

Take some dough in your hands , say the size of a table tennis ball (about 20-30 grams) , dust it with wheat flour and roll it out into a flat bread or paratha .

Cook it on a hot flat griddle till both sides are well cooked. Add some oil or ghee(clarified butter) at the sides. Repeat with the rest of the dough. The entire dough makes about 10-15 of them ,depending  on the size of each parantha.

These paranthas are best served hot and remain soft even after they cool down . They were an instant hit with my 9 year old daughter Prerana  as they resemble a great deal to the famous aloo ke paranthe  (potato paranthas)  with added health benefits. I hope all my readers would like this innovative recipe . In the above picture  I have served them with dudhi moog dal  or bottle gourd with green gram lentils. The later would be my next post.