Wednesday, September 14, 2011

Sweet Potato Misi Roti

I always like to make roti's in paratha style, or add any veggie or green to it, so that it's lot healthier than the plain ones. So thought of making this today as I had sweet potatoes at home and didn't want to try any complicated recipe as I was running out of time.

1 large Sweet Potato boiled, skinned and mashed
1/2 cup Besan
1 1/2 cup Whole Wheat Flour
1/2 cup Atta or regular wheat flour
1/4 tsp Turmeric powder
1/2 tsp Chili powder
1/2 tsp Pepper powder
1/4 tsp Cumin powder
Salt to taste

1. In a mixing bowl add the regular atta, whole wheat flour, besan, salt, chili powder, cumin powder, pepper powder and turmeric powder, mix well.
2. Then add the mashed sweet potato and knead the atta into a dough. Mostly you will not need to add water, but if the dough is very hard then add little water as needed.

3. Keep the dough cover with a cling wrap for about 15 mins.
4. Now heat a tava or a flat pan, meanwhile knead the dough again for few seconds, make lemon size balls roll each ball dusting a little flour on the surface to a round shape. You can make it as thin as you want or bit thick as you like to eat. I like it be the right thickness, as too thin will make it dry as I am not using any oil and too thick will not cook properly.

5. Place the rolled roti on the tava, cook until you see little bubbles on the roti, flip it and cook for about 1 min, then again flip it and press the places where it starts to fluff so that the steam will pass on to the other sides and you will get a fluffy roti as mine. :)

6. Then again flip once and repeat the above step, then remove it on a serving plate.

7. Repeat the steps 4 and 5 to make all the roti's and serve this with any subji or pachadi or your choice or with yogurt and pickle.

Sending this recipe to "Blog Hop Wednesday" hosted by Radhika of "Tickling Palates". This week my partner is Nupur of "UK Rasoi"