Paratha with Sweet Potato Filling

Name: Paratha with Sweet Potato Filling
Cuisine: Indian
Ingredients: 210 g (7½ oz) plain flour; 210 g (7½ oz) chapati flour; 2 tbsp ghee melted; 1 tsp salt; ghee or vegetable oil for frying; 230 ml (8 fl oz) warm water; 1 tbsp fresh coriander chopped; ghee or vegetable oil for frying; 400 g (14 oz) sweet potato peeled and chopped; 1 tbsp vegetable oil; 1 tsp black mustard seeds; 1 tsp cumin seeds; 1 red onion finely chopped; ¼ tsp ground turmeric; 1-2 green chillies de-seeded and finely chopped

Preparation info

Makes
8

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

Usually, parathas stuffed with plain potatoes and served with yoghurt are eaten at breakfast or teatime. Why not try this alternative, using sweet potatoes? They can be prepared up to a day in advance and kept in the refrigerator until you are ready to cook them.

Ingredients

210 g (7½ oz) chapati flour
210 g (7½

Asia
India
Vegetarian
Breakfast

Method

Combine both flours in a large bowl and add the salt and ghee. Gradually pour in the warm water to form a soft dough (you may find you don’t need it all). Lightly dust a work surface and knead the dough until it is smooth and pliable. Cover it with cling film and allow to rest for an hour.

Meanwhile, prepare the filling. Boil the sweet potato until tender, drain well, then mash in a bow