There is something about weekends that spells Gluttony or Indulgence. Have you noticed how even though we may deny ourselves of things we love throughout the week, we let go on the weekends.
Like how I start my weekdays with Smoothies that I have for convenience sake and not for comfort. I crave for a hot breakfast every single day, so I make sure on weekends I have my fill of something fresh and hot and savoury and slathered in everything that is not good for me.
These delicious “Sweet Potato Parathas” were perfect for today. I had made the filling to use a stuffing in capsicums and had leftovers. So I used them to knead the dough and ended up with the softest Parathas for breakfast. Served with Green chilli and Mango pickles and cup of strong ginger tea, it made Sunday a happy day to laze around at home.
Recipe – Cooking time 30 minutes, makes 10 – 12 parathas
For the Stuffing
2 large sweet potatoes boiled and mashed
1 onion finely chopped
Freshly chopped dill or coriander
Salt to taste
1 tsp Turmeric powder
Red chilli powder as per your taste
1 tsp cumin powder
1 tsp mustard seeds
1 tsp vegetable oil
Heat oil in a pan and add the mustard seeds.
Add the onion and cook till translucent
Add the mashed potatoes and cook for 10 minutes. Add the spices and chopped dill/coriander.
Adjust the seasoning as per your taste.
For the Parathas
3 cups Wholewheat flour
Salt to taste
Mashed potato stuffing
Knead the flour with the stuffing. If the dough is too soft, add some extra flour to make it more workable.
Let the dough sit for 30 minutes before you roll out the parathas.
Cook on both sides on a hot tawa
Serve with Butter or Ghee. The parathas can be frozen for upto 2 weeks.
Tip: the dough maybe really soft, add some extra flour when kneading to bring it together. Also let the dough rest for 30 minutes before you start rolling the Parathas.