SWEET POTATO PARATHAS, how to make breads using sweet potatoes

Sweet Potatoes........
They are a treasure box of many nutrients.....there are 3 varieties of Sweet potatoes...in India, they are white, whereas, in the US, they are Orange in color....there are also purple ones...which I am yet to see!
*Excellent source of Fiber....
*They support digestive health, preventing Constipation....
*They lower bad cholesterol levels, thus protect Heart...
*High in Potassium, maintains healthy Blood pressure....
*They can keep your Blood sugar stable.... and hence, very very good for Diabetic patients...
* They contain potent Anti Oxidants.....
*They help your body make Immune cells.....
*They contain Alpha-carotene & Beta-carotene, hence so good for Eyes.....
*They contain Manganese and Choline, which help your Brain work at its best.....
*High in Magnesium, helps you relax by calming your mind....
*High in Vitamin A and Iron, important in supporting fertility....
*They help reduce inflammation.....
So, in whatever form we can, we must add this great wonder vegetable in our diet as many times as possible.
Here's a Sweet potato curry, which is a nice side for rotis...

Please check my Roti varieties

Ingredients

Sweet potatoes,  mid sized - 3

Whole wheat flour - 1 - 11/2 cups, approximately

Chilli powder - 1 tsp

Ajwain - 3/4 tsp

Paratha masala - 2 tsps

Kasoori methi - 3 tsps, crushed well

Ginger paste - 1/2 tsp

Salt to taste

Ghee - 2 tsps

Oil - 2 tsps

Salt to taste

Enough oil + ghee mixed, to make the parathas

Recipe cuisine: North Indian; Category: Lunch/dinner

Prep time: 15 mts; Cooking time: Roughly 3-4 minutes for each roti

Yields 9-10 rotis

Sweet potatoes pressure cooked, peeled

Mashed without any lumps

Wheat flour, ajwain, chilli powder, paratha masala powders added

Ground fresh ginger, ghee, oil, kasoori methi and salt to taste added

All kneaded into a soft dough, then 1/2 tsp gingely oil smeared over the dough, kept covered at least for 2-3 hours.

Rolled into rotis

Dry roasted on both sides

Some ghee plus oil drizzled around

Cooked on both sides nicely

Served with moong dhal...Please check my dhal varieties here

We can serve it with a nice and tangy Ching wing chutney too! (It is a tomato-onion chutney)

Notes

*Some very finely chopped white spring onions can be added; very little...otherwise, dough may become soggy.

This post first appeared in www.malpatskitchen.com

Categories: Rotis & Stuffed Parathas