Description
These subtly sweet flatbreads are a fun twist on classic Indian bread. Perfect as a side or appetizer!
Ingredients
Units
Scale
- 3 cups (710 ml) Atta/Wheat Flour
- 2 cups (473 ml) Boiled, Mashed Sweet Potato
- 1/2 tsp Salt
- 1 tsp Cumin Powder
- 1/2 tsp Amchur Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Ajwain/Carom Seeds
- Water
- Oil
Instructions
- Wash and cook 4-5 medium sweet potatoes for 3 whistles. Once cooled, peel and mash well.
- In a large bowl, combine flour, mashed sweet potato, ajwain, chili powder, turmeric powder, cumin powder, amchur (if using), and salt. Mix well. Add water in small quantities and knead into a smooth, soft dough.
- Divide the dough into 10-12 portions. Make each portion into a smooth ball and flatten it.
- Roll each ball into a thick circle (paratha). Repeat for the remaining dough.
- Heat a griddle (tawa) and place a rolled paratha on it. Cook over low-medium heat until bubbles appear. Flip, apply ghee or oil, and flip again. Apply more oil/ghee and cook both sides until brown patches appear. Cook over low heat to ensure the paratha is well-cooked.
- Serve hot with a side dish of your choice, curd, or pickle.
Notes
- For a richer flavor, toast the cumin and ajwain seeds before adding them to the dough.
- If your dough is too sticky, add a little more flour, one tablespoon at a time.
- Store leftover flatbreads in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 flatbread
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 4