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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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Side Dish
Cuisine Indian, Pakistani

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.
Keyword sweet potato paratha