Makes: 7-8 Parathas ( I made 7 parathas)
Ghee to cook the Paratha
For the Dough
1.5 Cups Whole Wheat Flour, Plus 1/4 Cup for Dusting and Dredging
2 Teaspoon Oil,
Water as required,
Salt to Taste
For the Stuffing
1 Medium (6-7 Inches long) Sweet Potato
2 Teaspoons Amchur Powder
1 Teaspoon Garam Masala
1/4 Teaspoon Asafoetida,
Salt to Taste
To be Toasted and Ground
5 Dried Red Chilies
2 Teaspoons Coriander Seeds
2 Teaspoons Cumin Seeds
1 Teaspoon Chana Daal
1 Teaspoon Tur Daal
1 Teaspoon Mung Daal
Pressure cook the sweet potatoes for three whistles. Let it cool. In the meantime knead the dough and make the stuffing masala.
For the Dough:
In a mixing pan, add the flour, salt and oil. Knead soft dough by adding required amount of water. Apply 2-3 drops of oil to your palms. Knead the dough one last time. Cover and set aside for 10-15 minutes.
For the Stuffing: When the sweet potatoes cool down, peel of the skin, and mash the potatoes. Add the ground masala, garam masala, salt, asafoetida, turmeric powder and the amchur powder. Mix well. Divide into 7 equal sized balls.
For the Paratha:
Heat a griddle on medium heat.
Divide the dough into 7 equal sized balls. Take one of the balls, flatten between your palms, dredge in the flour and roll into a 3 inches diameter disc. Place one of the the stuffing balls in the center of the dough disc.
Wrap and cover the stuffing ball with the help of the dough. Gently press to flatten the dough/stuffing ball. Dredge in the flour again and roll into a 6 inches diameter disc.
Transfer the disc onto the griddle. Cook for 30 seconds or until the underside turns golden brown. Flip, and apply 1/2 teaspoon of ghee on the flipped side. Cook for another 30 seconds or until the other side turns golden brown. Flip again, and apply 1/2 teaspoon ghee on the dry side. Cook for 10 more seconds. Flip once last time. Cook for few more seconds and take off the stove. Repeat these steps for the remaining dough and stuffing balls.
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