Sweet potatoes were never regular into the family menus until last year when the little one started taking solid food. It soon became his favorite along with carrots. But as he grew from a nicer infant to a terrible toddler, he got picky with lots of options and started ignoring the baked or boiled sweet potato pieces. However, upon experimentation, I’ve found his liking for Sweet Potato pancakes or Sweet Potato Paratha. This one is no onion no garlic recipe.
Sweet Potato Paratha with a cup of tea is a yummy breakfast. These have the unique earthy flavors, which do wonder when paired with a few Indian spices and you can simply munch on them without any accompaniment. I don’t pair them unless it is lunch time. During lunch time, I love it bit heavy with Dal Tadka or Dal Makhani or Raita.
Here goes the recipe of Shakarkandi Parathas or Sweet Potato Parathas:
Ingredients for Sweet Potato Paratha:
- Whole wheat Flour – 1 and 1/2 cup
- Sweet Potato – 1 large sized or 2 medium sized boiled or steamed
- Ajwain or Carom seeds – 1 tbsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Red Chili Powder – 1/2 tsp (you can add more for spiciness, I used less for my toddler)
- Turmeric Powder – 1 tsp
- Salt – according to taste
- Ghee – 6 tbsp
Steps of Preparation for Sweet Potato Paratha:
- In a large mixing bowl take all the spices (Cumin Powder, Carom seeds, Coriander Powder, Red Chili Powder, Turmeric Powder, Salt).
Powdered spices - In another bowl, peel off the sweet potatoes and mash it.
Boiled Sweet Potato Mashed Sweet Potato - Add the Whole Wheat Flour to the spices and add 2 tbsp of clarified butter or ghee.
Wheat Flour and Ghee Added - To the Flour and spices add the mashed sweet potato.
Mashed Sweet Potato Added - Slowly mix the dough and knead it to form a soft smooth dough.
Kneading the Dough Dough - Pinch out small portions to make small spheres.
Small round portions of Dough - Dust the small portion of dough with dry flour and roll to make a flat bread of round shape.
Dough all set to be rolled Rolled Paratha - Heat an iron griddle, add the flat bread. Flip it once bubbles appear on the surface.
Paratha on the Griddle - Cook the other side, till you see golden brown spots.
- Add 1 tsp of ghee and brush it on the surface facing upwards.
Brushing with Clarified Butter Almost done Sweet Potato Paratha - Flip the Paratha and repeat the previous step.
Toddler’s Choice
Serve the Parathas with the choice of your condiments like pickles or curd.
- Whole wheat Flour – 1 and 1/2 cup
- Sweet Potato – 1 large sized or 2 medium sized boiled or steamed
- Ajwain or Carom seeds – 1 tbsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Red Chili Powder – 1/2 tsp (you can add more for spiciness, I used less for my toddler)
- Turmeric Powder – 1 tsp
- Salt – according to taste
- Ghee – 6 tbsp
- In a large mixing bowl take all the spices (Cumin Powder, Carom seeds, Coriander Powder, Red Chili Powder, Turmeric Powder, Salt).
- In another bowl, peel off the sweet potatoes and mash it.
- Add the Whole Wheat Flour to the spices and add 2 tbsp of clarified butter or ghee.
- To the Flour and spices add the mashed sweet potato.
- Slowly mix the dough and knead it to form a soft smooth dough.
- Pinch out small portions to make small spheres.
- Dust the small portion of dough with dry flour and roll to make a flat bread of round shape.
- Heat an iron griddle, add the flat bread. Flip it once bubbles appear on the surface.
- Cook the other side, till you see golden brown spots.
- Add 1 tsp of ghee and brush it on the surface facing upwards.
- Flip the Paratha and repeat the previous step.
Perfect healthy treat. My kid doesn’t like sweet potato and now I know how to make him eat that 🙂
Yeah !! These are perfect ones to feed the picky eaters. Thank you for stopping by, I am a huge fan of your http://www.playfulcooking.com/.