Sweet Potato Paratha | Roti Paratha Recipes

I love to incorporate veggies in parathas and always do so when I get a chance. Yesterday I made this Sweet potato paratha. Not only did the addition of Sweet potato gave a great taste but it also gave a vibrant color to  the parathas and made it super soft. Also do check out my Methi Aloo paratha and Mooli Paratha.





Ingredients:
Sweet potato - 1 medium sized
Wheat flour / Atta flour - 3

Soya Chunks Biryani

With no sufficient vegetables at hand, a Sunday meal can still be a special one if you have soya chunks at hand. I prepared this soya chunks biryani with a slight variation from my usual vegetable biryani. Those who doesn't like soya chunks can replace it with vegetables.



Did you know? Soya chunks (alternatively called as meal maker in India) is a good source of protein especially considered as a best replacement for meat based proteins.



Basic Information:
Preparation Time: 25 minutes
Cooking Time: 30-45 minutes
Serves - 3

Ingredients:



Basmathi Rice - 1.5 cups

Soya chunks - 1 cup

Mixed vegetables - 1 cups (I used carrot, beans and baby corn)

Onion - 1/2 cup, sliced lenght wise

Tomato - 1 no, sliced

Ginger and garlic paste - 1 teaspoon

Mint and Coriander leaves - a handful

Coconut milk - 1 cup (I used cream coconut)

Water - 1 and 3/4 cups

Coriander powder - 1 tablespoon

Red chilli powder - 1 teaspoon / to taste

Salt - to taste

Turmeric powder - 1/4 teaspoon

Bay leaves - 1 no , crushed

Green cardamom - 2 nos, crushed

Cinnamon stick - 2 inch length

Fennel seeds - 1/2 teaspoon

Oil - 1 tablespoon

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Aloo Paratha / Potato Stuffed Flat Bread

After a very long gap, I am posting a paratha recipe under roti section. First and my favorite aloo paratha is fresh from my kitchen(I made it for dinner :-)) and with no further blah blah stories I am off to the recipe. Here you go....



Did you know? Peeling skin of the potato will reduce the 60 percent of its potassium content as it lies so close to the skin. So to get the full benefits of the soothing potato, cook and eat with skin.

Basic Information:

Preparation Time: 30 minutes

Cooking Time: 30-45 minutes

Makes: 8-10 parathas



Ingredients:



For dough:



Wheat flour  - 2 cups

Wheat flour for dusting - 2 tabelspoon

Salt - to taste

Oil - 1 teaspoon

Water - 3/4 to 1 cup

Butter - 2 tablespoons or more , for pan frying



For stuffing:



Potatoes - 4 large nos

Cumin seeds - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Red chilli Powder - 1 teaspoon

Coriander leaves - 5 strings, finely chopped

Oil - 2 teaspoons

Salt - to taste



Method:



For dough:



1) In a mixing bowl, add wheat flour, salt. Make a dough by adding water little at a time.

2) When the flour is not sticking to your hand, add oil.

3) Knead it for 5 to 10 minutes.

4) The final dough should be very firm and soft.

5) Cover using wet towel and keep aside.



For stuffing:



1) Preassure cook the potatoes and once cooked, mash them well using your hand/masher(with or without skin).

2) Heat oil in a pan and add cumin seeds. Allow it to splutter.

3) Add mashed potaoes, red chilli powder, turmeric powder and salt.

4) Add finely chopped coriander leaves and stir well.

5) Make sure the stuffing is dry to make parathas.



For making paratha:



1) Divide the dough into equal sized balls.

2) According to the count of the dough ball, divide the stuffing into balls.

 

3) Take one dough ball and dust it using wheat flour. Roll it to a small round size and in center keep one stuffing ball.

4) Using the corners of the dough cover the stuffing ball.

5) Gently press the stuffed dough ball using your palm/fingure as in picture.

6) Using the rolling pin, roll it to round shape as in pic.

7) Repeat the steps for other dough and stuffing balls to make parathas.

8) Heat a skillet/tawa and coat the surface with butter.

9) Put a paratha and cook it. when the bottom side is cooked, turn it to cook other side.

10) In between, if required, add butter.

11) Repeat the procedure for remaining parathas.

12) Serve hot with curd/yougurt and pickle.

Note:

1) For the stuffing you can add green chillies instead of red chilli powder and if doing, add 1/2 teaspoon of lime juice or amchur powder to get proper taste.

2) You can also add garam masala if you like.