Sweet potato | sakkaravali kizhangu in Tamil, Shakarakand in Hindi, a root vegetable very rich in fiber and antioxidants. We usually boil this and eat it as it is. But the local ones we get here are sometimes so bland or at times we feel like choking while eating them. I usually roast this in the oven and we all love it that way. I recently bought 2 big sweet potatoes and boiled one and found that it was bland. I have already posted the sweet potato cutlet and sweet potato chaat recipe in Jeyashris kitchen So thought of trying out sweet potato thepla | paratha. It turned out super soft and everyone at home, including the sweet potato haters at home, loved it. Do give this a try and also check out other interesting paratha recipes from Jeyashris kitchen, Methi thepla, Zucchini paratha, Ajwain paratha, Pumpkin paratha, Dal paratha
Boil the sweet potato in a pressure cooker. Peel the skin and mash this well. In a bowl add wheat flour, chopped spinach, red chili powder ajwain, chaat masala, and salt. Mix well.
Add the boiled sweet potato and sprinkle water to make a soft pliable dough.
Add 2 tsp of oil on the top and spread this on the dough. Keep this covered and set aside for 15 minutes.
Make equal big lemon-sized balls.
Dust one dough ball on dry flour. You can use rice flour or maida or wheat flour for dusting. Roll into medium-thick rotis.
I used a plate to cut this into perfect round sizes.
Heat a tawa and place the rolled roti on this.
Cook on both sides. Add a little oil or ghee on both sides. Repeat this for the rest of the dough.
Serve with any simple side dish or with any raita. We had with pomegranate raita.
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