Easy Sweet Potato Paratha Recipe and Shortcut. Spicy sweet potatoes are stuffed into a tortilla and fried until golden brown.
Parathas are a thick, unleavened flatbread that usually have a thin layer of delicious filling inside. Originating in northern India where wheat is more plentiful, this dish is full of flavor by way of chiles and spices. They resemble a very thick whole wheat tortilla, but don’t be fooled by their plain appearance, they pack a vibrant, delicious punch!
The quickest way to enjoy parathas is by finding an Indian grocer that carries the frozen ones. These frozen ones are AMAZING! I even did a little hack and made an egg taco out of it to make it a meal.
Another quick way to enjoy these is to make the filling and sandwich the filling between two whole wheat tortillas, like the vendor at the farmer’s market. I highly recommend these two easy ways of enjoying these little nuggets but for the less intrepid, I have included a recipe at the end of this post for the long, hand-made version of paratha goodness.
Parathas are great alone or served with eggs, Keema, Dahl, Jeera Aloo and Raita. Let me know how you served it up!
This includes peeling and boiling some sweet potatoes and mixing with just a few ingredients before spreading on a tortilla.
- 3 Sweet Potatoes, aka Yams, peeled, cubed, boiled until soft
- 1/2 Tsp Tumeric
- 1 Tsp Garam Masala
- 1 Tsp diced fresh ginger
- 1/2 Cup fresh cilantro
- 1 Tsp salt
- 2 Tbs pickled jalapeño, diced
- 2 Tbs pickled banana pepper, diced
- 8 Whole wheat large tortillas
- 2 Tbs cooking oil
- Optional Garnish:
- Sour cream or plain yogurt
- Mix first 8 ingredients in bowl and mash.
- Spread mixture evenly over four tortillas.
- Place another four tortillas on top.
- Start with 1 Tbs oil in large frying pan. Heat parathas in skillet over medium heat until tortillas are golden brown.
- Garnish and enjoy!
For the long version we will use the same filling as for the short version and make the dough instead of using tortillas.
Parathas are flatbreads that originated in northern India where wheat is more prevalent. The word ‘paratha’ is derived from both ‘parat’ and ‘atta’ which means layers of cooked dough. In Bengal they are known as porota, In Burma they are called palata and in Sri Lanka they are known as farata.
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