This Sweet Potato Paratha is a delicious stuffed flatbread, made with spiced sweet potato stuffed into a flakey paratha, served hot with a refreshing yogurt dip or chutney!
Parathas are such a special type of bread in Pakistani and Indian cuisine.
A classic roti is comforting as an everyday bread. But when you make something with a paratha you know it’s going to be special!
There’s so much you can do with it, make them into rolls like this butter chicken roll, or stuff them like a classic Aloo Paratha, or this Sweet Potato Paratha!
This Sweet Potato Paratha is a delicious change to classic parathas:
- Tangy, spicy, and slightly sweet taste
- Nutritious filling with sweet potatoes – full of antioxidants
- Can be prepped ahead of time!
If you’re looking for other classic breakfast options, you might also like:
- Aloo Paratha: Potato Stuffed Flatbread
- Masala Puri: Spicy, Puffy Flatbread
- Daal Puri: Crispy Flatbread with Lentil Stuffing
- Masala Roti: Easy Soft & Spicy Flatbread
Ingredients
- Sweet Potatoes – This is the star of the filling. You will need to steam or cook the potatoes before making the filling.
- Chapati or Roti Atta – Roti atta is a specific type of flour found in Indian/Pakistani stores, made with stone-ground whole wheat flour. It is possible to approximate it by making a blend of all-purpose and whole wheat flours. For this Aloo Paratha, you can also use all-purpose flour.
- Spices – We use a variety of dry spices in the recipe below – ajwain (carom seeds), cumin powder, red chili flakes, and amchur/dry mango powder. Both the aloo (potato filling) and paratha (flatbread) are seasoned.
- Water – Make sure to use lukewarm water for this roti recipe for best results. Add only as much as you need to form a rough dough. If the dough becomes too sticky, add more flour.
- Oil / Ghee – There is a little oil in the dough – you can use any type – typically vegetable oil or canola oil works best. When finishing the roti on the stove, we typically add ghee, but. if you’re trying to keep this recipe vegan, then use oil.
How to make Sweet Potato Paratha?
The two parts to this Sweet Potato Paratha recipe are the sweet potato filling, and the Paratha (flatbread).
Sweet Potato Mixture / Filling
- Boil or steam the sweet potatoes and let them cool completely. The sweet potato can be cooked a day in advance and stored in the fridge.
- Once cooled peel the sweet potatoes and add them to a bowl.
- Add ½ teaspoon cumin powder, salt, Amchur powder, and black pepper, mash the potatoes and mix the spices well and keep them aside.
- Once ready to use, divide the mixture into 4 portions.
Paratha / Flatbread Dough
- In a large bowl, add flour, ajwain (carom seeds), and cumin powder, with oil and lukewarm water to make the dough.
- Cover with a dish towel and set aside for at least 20 minutes.
- When ready to make the roti, knead the dough. Then divide it into 8 equal pieces, about the size of tennis balls.
- Take one portion and roll it out into a 3-4 inch circle.
- Repeat with a second portion, rolled out into 3-4 inch circle.
Stuff the Sweet Potato in the Paratha
- Add one portion of the sweet potato mixture and spread it evenly onto one rolled out circle.
- Spread out the mashed sweet potato mixture onto one circle, and spread it evenly.
- Place the second roti on top, and carefully seal the edges with your fingers or using a fork. The filling will ooze out if it is not properly sealed.
Fry the Paratha
- Preheat a skillet/frying pan or tava on medium heat.
- Transfer the stuffed paratha onto the skillet on low-medium heat on a preheated pan (tawa).
- Cook the roti for a minute. Flip the roti, and let the other side cook for a minute.
- Add oil /ghee on the cooked side, flip and add ghee/oil on the other side and cook till both sides are fully cooked (about a couple of minutes).
Tips for Sweet Potato Paratha
The Sweet Potato Paratha is best served hot and fresh. It can be made ahead and heated when you’re ready to enjoy it.
- Make-ahead: The sweet potato mixture can be made in advance. Cool completely and store in the fridge for 3-4 days. Stuff the parathas when you are ready to enjoy them.
- Serve fresh: You can also par-cook the paratha in advance. Once the parathas are par-cooked, take them off the heat. Cool completely and store in the fridge for a couple of days.
- Freezer: For longer storage, stack parathas with a layer of wax paper or foil in between each paratha. Store the stack in a zip lock bag, and freeze. Re-heat them on the frying pan with a little bit of oil or ghee brushed on both sides of the paratha.
We highly recommend serving this sweet potato paratha with an easy Green Imli chutney, refreshing yogurt dip, like this Mint Raita.
Looking for more recipes with paratha?
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Sweet Potato Paratha
This Sweet Potato Paratha is a delicious stuffed flatbread, made with spiced sweet potato stuffed into a flakey paratha, served hot with a refreshing yogurt dip or chutney!
Ingredients
Sweet Potato Filling
- 1 Sweet Potato, large
- ½ teaspoon Red chilli powder or crushed chilli pepper
- ½ teaspoon Amchur powder
- ½ teaspoon Cumin powder
- ½ teaspoon black pepper, ground
Paratha / Flatbread
- 2 cups flour roti atta or all-purpose flour
- ½ teaspoon Carom seeds
- ½ teaspoon Cumin powder
- ½ teaspoon Salt adjust to taste
- 2-3 tablespoon oil/Ghee or butter for dough
- ½ cup oil when frying the paratha
Instructions
Sweet Potato Filling
- Boil or steam the sweet potatoes and let them cool completely. The sweet potato can be cooked a day in advance and stored in the fridge.
- Peel the sweet potatoes and add them to a bowl.
- Add ½ teaspoon cumin powder, salt, Amchur powder, red chilli, and black pepper, mash the potatoes and mix the spices well and keep them aside.
- Divide the mixture into 4 portions.
Sweet Potato Paratha / Flatbread
- In a mixing bowl or stand mixer, add flour, 2 tablespoons of oil, salt, crushed carom seeds, and ½ teaspoon cumin powder. Mix well.
- Add water in small quantities, with a 1/2 cup to start,, and adding a few tablespoons at a time (up to 1/4 cup), until a dough forms.
- Cover with a dishtowel and set aside for at least 20 minutes.
- Knead the dough for a few minutes and then divide the dough into 8 equal portions.
- Roll out one portion of the dough, and roll it out into a circle, about 3-4 inches diameter and keep aside
- Roll out another one similar size, about 3-4 inches diameter, and set aside
- Spread out the mashed potato mixture onto one circle, and spread it evenly.
- Place the second roti on top, and carefully seal the edges with your fingers or using a fork. The filling will ooze out if it is not properly sealed.
- Preheat a pan or tawa on medium-low heat. Once hot, place the finished roti/paratha.
- Cook for 2-3 minutes, flip and cook on the other side once cooked.
- Add oil /ghee on the cooked side, flip and add ghee/oil on the other side and cook till both sides are fully cooked (about a couple of minutes).
- Serve fresh, along with green chutney or plain yogurt.