Delicious and healthy sweet potato chappathi. Please do try and leave your comments.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Yields : 8 no.s of chappathi
INGREDIENTS:
Wheat flour - 1.5 cup
Sweet potato - 1 small sized
Green chilli - 1 finely chopped
Grated ginger - 1/2 teaspoon
Coriander leaves - 1/2 teaspoon
Kasthuri methi/dry fenugreek leaves - 1teaspon
Ajwain/omam seeds - 1/2 teaspoon
Amchoor powder - 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Garam masala - 1/2 teaspoon
Salt - as required
Water - as required to kneed the dough
Oil - for making parathas.
METHOD:
1. In a cooker, take sweet potato and add sufficient water. Cook in high flame for 4 whistles and switch off the stove. Once the pressure settled, take the sweet potato and allow it to cool down. Remove the skin and mash it well with your hands in to a paste.
2. To the mashed sweet potato, add 1.5 cups of whole wheat flour. Also add turmeric powder, garam masala powder, amchoor powder, salt, omam, green chilli, grated ginger, coriander leaves, kasturi methi to the flour.
3. Mix the contents well. Add water little by little and make a dough. Be careful when you add water , as it already has sweet potato , the dough requires less water.
4. Keep the dough covered and allow it to rest for 20 minutes. Then make equal sized balls.
5. Use sufficient wheat flour and roll it in to round shape. You need more wheat flour to dust, than you make for regular chappathi because, this dough will be soft as we added sweet potato.
6. Heat tawa and cook the rotti on both sides , until you get brown spots .
7. Serve chappathi with pickle or any curry of your choice !.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Yields : 8 no.s of chappathi
INGREDIENTS:
Wheat flour - 1.5 cup
Sweet potato - 1 small sized
Green chilli - 1 finely chopped
Grated ginger - 1/2 teaspoon
Coriander leaves - 1/2 teaspoon
Kasthuri methi/dry fenugreek leaves - 1teaspon
Ajwain/omam seeds - 1/2 teaspoon
Amchoor powder - 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Garam masala - 1/2 teaspoon
Salt - as required
Water - as required to kneed the dough
Oil - for making parathas.
METHOD:
1. In a cooker, take sweet potato and add sufficient water. Cook in high flame for 4 whistles and switch off the stove. Once the pressure settled, take the sweet potato and allow it to cool down. Remove the skin and mash it well with your hands in to a paste.
2. To the mashed sweet potato, add 1.5 cups of whole wheat flour. Also add turmeric powder, garam masala powder, amchoor powder, salt, omam, green chilli, grated ginger, coriander leaves, kasturi methi to the flour.
3. Mix the contents well. Add water little by little and make a dough. Be careful when you add water , as it already has sweet potato , the dough requires less water.
4. Keep the dough covered and allow it to rest for 20 minutes. Then make equal sized balls.
5. Use sufficient wheat flour and roll it in to round shape. You need more wheat flour to dust, than you make for regular chappathi because, this dough will be soft as we added sweet potato.
6. Heat tawa and cook the rotti on both sides , until you get brown spots .
7. Serve chappathi with pickle or any curry of your choice !.
2 comments:
Awesome !!
Thank you !
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