Sweet Potato Paratha

It’s the simplicity in flavours and texture of aloo paratha that has made it so popular in every Indian household! Aloo parathas are a humble and comforting dish best enjoyed with a side of mint chutney, pickle or curd.But why sweet potatoes instead of regular potatoes? Well, because sweet potatoes are not only touted as being healthier than regular potatoes, but also has a mild and naturally sweet flavour that tastes delish as a stuffing in a flaky flatbread.
Here’s how to make this simple and easy sweet potato paratha, that’s perfect for breakfast, lunch, evening snack or dinner :

INGREDIENTS:-

(For the dough)

• 2 cups whole wheat flour
• 1/2 tsp salt
• 3/4 cup water or as required for kneading(For the filling)
• 2 sweet potatoes, boiled and peeled
• 6 green chillies, finely chopped
• 1 inch ginger, grated
• 1 cup coriander leaves, finely chopped
• 1 medium carrot, grated
• 2 onions, finely chopped
• 1 tsp jeera powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 cup mint leaves, finely chopped

INSTRUCTIONS:-

(For the filling)

1. In a mixing bowl, mash the potatoes until smooth.
2. Add the remaining filing ingredients and mix well.
3. Using your palms, shape into 4 balls.

(For the dough)

4. To a mixing bowl, add the wheat flour and salt. Mix well.
5. Add the water in parts and start to knead to form a soft yet non-sticky dough.
6. Cover with a lid and let it rest for 20-30 minutes.

(For the paratha)

7. Roll the dough into 4 balls using your palms and place them on a lightly floured surface, rolling it to a disc of 4 inches in diameter.
8. Place the stuffing in the centre, leaving about 1 inch around the top empty.
9. Bring together all the sides to the centre and seal.
10. Sprinkle a little more flour and roll again to a circle with 6 inches in diameter.
11. Heat greased pan or griddle over medium-high heat.
    Place the paratha and cook until brown spots start to appear. Flip to the other side and repeat until the crust starts to crisp.

Serve hot with mint chutney, sauce or pickle.