Sweet Potato Paratha | Sweet Potato Indian Flatbread

I love Sweet potatoes! And always loved eating it as such. There are always certain things that you just eat as such and never can imagine it being incorporated in a dish right. Sweet Potatoes are such things for me. Shakarkand as it is called in Hindi, we call it Genusa gadda in Telugu. 

This month when Harini announced her Design a Menu Event, I checked in to see what ingredients she listed. When I saw Sweet Potato as one of the mandatory ingredient, I knew I ought to make these parathas. The first time I remember reading this paratha being made with Sweet Potato, was when I started blogging. Since then I have seen sweet pototo being used in different ways. But paratha is the best way to use it. 

I remember Richa posting this and checked to see how she made it. Though I don't normally add hing to my parathas, I saw it was used and wanted to experiment with it. It gave a nice taste and since I can never make without adding jeera powder, I added that too to the dough.

I always make parathas two ways, one stuffed way and the other blended with the flour. When you blend the stuffing mix to the flour you can end up making the parathas much quicker than the regular stuffed way.

We had these for our breakfast this morning with just Curds and Avakkai and can tell you that it was simply too good.

Sweet Potato Paratha

Sweet potatoes, boiled - 1 big
Wheat flour - 2 cups
Turmeric powder a pinch
Red Chili powder - 3/4 tsp
Roasted Cumin powder - 1/2 tsp
Asafoetida / Hing a pinch
Salt to taste
Coriander Leaves - 1 tbsp
Curds / Yogurt - 2 tsp
Water to knead the dough
Oil to cook the paratha

Method to prepare:

Pressure Cook the sweet potatoes and peel once it cools down.

In a bowl, take the wheat flour, spices, salt, curds, coriander leaves and mashed sweet potatoes. Mix well to incorporate the spices in to the flour.

Add water as required to knead into a soft and smooth dough. Keep aside for 10 mins.

Heat a griddle/tava. Roll into medium sized parathas and cook like a regular paratha, spreading a few drops of oil on both the sides while cooking them.

Serve with Curds and pickle of your choice.

These parathas tend to be very soft because of the potatoes and make a great start to the day.

Sending this to Harini for her Design a Menu Event.

I might make Masala Vada , Mamidikaya Annam ~ Mango Rice,
Menthakku Pappu , Godumai Halwa ~ Wheat Halwa, Chocolate dipped Strawberry.

This is also going for my Breakfast Mela, which is going on until May 20th.

Peas Stuffed Indian Flatbread ~ Mattar Paratha Recipe two ways, Step by Step Recipe!

Sometimes you follow traditions because you have always followed them. It's got to do more with the fact that you feel nice knowing everything is same and nice. Though change is the only constant thing in life, you feel good assuming things are the same. How I wish it was so!

Though I decide I should never remember this day or make a big thing of it, Konda has been reminding me since the month beginning. Infact she is paining something for me, which is partial showed to me too. But Hubby dear has given me strict orders to act surprised and happy on receiving it. I tell him that I can hardly know how to act surprised, happy that I am.

Coming back to traditions, I have unwittingly created one by deciding that stuffed parathas will be made around this time. Infact true to the thought I searched through my Index, which by the way still needs to be updated, for one that I have not talked about. Going up and down, struck me something pretty in green is missing. I remembered Peas Paratha from all those years ago.

I remembered that period after I completed my under graduation and before I started working, Best are some time never spoken about, but still those memories come back and you have no control on the thoughts that flash across. I remember that time quite well, as I remember every single other day as well. During that time, our neighbours had two girls. The elder one was a medico and was away, while the younger was still in school. The younger one R, was with whom I spent most times. And Peas Paratha reminds me of her Aunty, her mom.

R was mostly into North Indian food, wouldn't like anything else. During the peas season when Aunty was wondering what to do with that, we decided we will make a paratha out of it. So it was. And it was such a hit that we only had Peas paratha for a long long time to come.

But the fact is, its been long time since I made this. And wondering which one to make, Peas paratha came to mind. How nice! Since I had fresh peas on hand, it was very easy to plan to make this. But instead of dinner, I made it for breakfast on the day that was going to be last one of the year.

I make it two ways. One blended with the dough, the other stuffed. You can add the same masala for both ways. Though I changed a bit to differentiate them.

Peas Stuffed Indian Flatbread ~ Mattar Paratha Recipe

Preparation Time : 15 mins
Cooking Time : 15 mins
Cuisine : North Indian

Peas Stuffed Paratha

For the dough

Wheat flour 1 cup
Salt to taste
Water to knead

For the Peas Stuffing.

Cooked Peas -1 cup, pureed
Green Chili paste - 1 tsp
Salt to taste
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Amchor - 1/4 tsp

Method to prepare:

Knead the flour to a soft pliable dough and keep aside.

If you are using fresh peas, puree it to smooth paste. 

Fry in a pan along with salt and all the other ingredients till you get a dry paste. Allow it to cool and make into small balls.

Pinch a lemon size balls, press the sides of the ball to thinner and place the peas stuffing in the middle, bring the outer layer towards the center and enclose the stuffing.

Dust the balls with flour and roll out into disc equal on all sides. 

 

Heat a pan and cook on both sides by applying oil.

Peas Paratha Recipe

For the dough

Wheat flour 1 cup
Salt to taste
Water to knead

For the Peas Masala

Cooked Peas -1 cup, pureed
Onions -1 small
Green Chili paste - 1 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Garam Masala - 1/2 tsp
Red Chili powder - 1/2 tsp
Fennel seeds - 1/2 tsp

Method to prepare

In a wide mouthed bowl, take the flour, pureed peas, onions, all the spice masala along with salt. Knead to a soft dough. Let it rest for 10 mins

Pinch out equal balls of dough, roll out by dusting in flour into disc of 6 diameter. Once the tawa is hot, grease with oil, cook these parathas on high flame, making sure you don't burn it.

 Cook on both sides with a tsp of oil. When you see golden spots on top, the parathas are done.

Serve with curds/yogurt and pickles!

Have a great weekend!

Gobi Paratha ~ Stuffed all the way!

Traditions are good if they give you lot of good memories. But its not something you got to keep up, for the sake of keeping it up right! I never believe in that but at times, just for the old memories, I try to do certain things that happened in the past. Like making stuffed parathas around this time. I know stuffed parathas might sound very daily affair to many. Maybe I have south indianised it to my taste. But they hold a very special place in my menu. Stuffed parathas are bound to induce passion and great sense of content when they are prepared and adore the table so beautifully. I have made many types of stuffed parathas, but never attempted at Gobi ki parathas.

I had planned for this yesterday but as I said, hubby dear took us for dinner and so it was postponed to today. Konda had gone along with him to order the cake and they came back with a chocolate cake, because I like chocolate, though I don't eat this cake. Isn't that funny! They remembered to get me a peice of eggless cake too. The boys were excited to sing haapy haapy burthday to amma and I guess the writing on the cake was Konda's idea. Well the wishes seem to be for everyday!

The day was quite hectic with the boys fighting over the new cars they were given. Then back home in the evening, they again got on playing, only after a while they settled down together. By the time we got down to cutting the cake, it was time for the boys to sleep. I got back making these Gobi parathas after they slept. Chinnu and Konda are sound sleepers while Peddu gets up frequently. So I had to pat him again just now. Its pretty late now, so let me hop on to the recipe right away, am sure most of you must be doing it similar way!

Gobi Paratha Stuffing!

Ingredients Needed:

Wheat flour - 1 cup
All purpose flour - 1/2 cup (opt)
Ghee/ Butter - 1 tsp (opt) you can use curds instead.

For stuffing:

Cauliflower florets - 50 gms or about 2 big floret
Onion - 1 small
Chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste
Oil for frying

Method to prepare:

Wash the cauliflower and soak in lukewarm with salt. Then grate it finely and mix with finely chopped onions.

Heat a pan with oil, add the spices and then the grated cauliflower.

Saute for 2 mins, till the cauliflower is done. Remove and allow to cool.

Gobi Paratha with Yogurt/ Curds and Pickle ~ Dinner!

For the dough :

Knead dough as you do the regular dough, rest it for 10 mins.

Then follow the steps as shown in Aloo parathas.

The best serving that I always love is pickle and curds, I believe nothing can beat this combo!

Thank you my dear readers and friends for all your lovely wishes. Though I didn't want to make a big deal of this day, you all made it very special with your wishes and thoughts! I guess that's why my blog is such an addiction for me!