Sunday, January 19, 2020

Posted by Mala at 12:00:00 AM No comments
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


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