Sweet potato is nutritionally rich root vegetable. Though it is naturally sweet & contains higher amount of natural sugar, the research reports say the glycaemic index of which is low. It makes it a healthy vegetable even for diabetics. Otherwise, it is high in vitamin A & C making it good for eye health & immunity power! It is great source of potassium, antioxidants and dietary fibre. Best vegetable to ease constipation.
The sweet potato vine (creeper) is easy to grow and belongs to the family of morning glory (flowering plant). We had a creeper in the backyard and harvested good number of them this time. These can be used in multiple food items varying curries to sweets or desserts. Sweet potato makes a great ingredient for kheer/payasam as well as in halwa making! This starchy vegetable is best suited for the preparation of bajjis to chips. Here is a recipe to the parathas using sweet potato combined with drumstick leaves. Sweet potato alone can be used as well! Addition of greens is a great idea to add iron as well. These parathas are ideal for breakfast, lunch or even dinner. Try yourself & enjoy…
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 12 – 14 parathas
Sweet potato – 1 (medium), 1 cup
*Moringa/ Drumstick leaf powder – 2 tsp, or ¼ cup chopped fresh moringa leaves
Wheat flour – 2 cups
Salt - to taste
Red chilli powder – ½ tsp, adjust according to taste
Ghee/ butter – 1 tbsp
Ghee or Oil – For frying paratha
*Note: Moringa powder - Sun dried drumstick leaves powdered in a dry mixer jar.
- Wash sweet potato and pressure cook with required water. It will be done in 3 whistles. Once done, set aside to cool.
- When the sweet potato is cools completely, remove the outer skin and mash them well with the fingers in a large bowl.
- Add wheat flour, moringa powder or chopped leaves, salt and chilli powder. Add in the butter/ ghee too. Mix and knead well to get soft dough. If it is too sticky, add little flour or if too dry, sprinkle little water while preparing dough. Set aside for 20-30 minutes.
- Divide the dough into equal medium orange sized balls, roll and make round chapathis one by one.
- Fry them on a heated griddle or tava flipping frequently. Apply ghee or oil on both the sides of paratha while frying. Remove from the tava when you find brown spots on both sides and cooked properly.
- Finish all the dough following the above mentioned process. Store them in a hot box.
- Serve hot/ warm with choice of side dish or with curds & pickles.
Here it is served pumpkin stirfry!
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