Ingredients
- Flour:Â 1 Cup
- Curd:Â 2 Tb Spoon
- Water:Â For Kneading
- Boiled Sweet Potato:Â 1 Small
- Kasuri Methi:Â 1 T Spoon
- Chooped Coriander:Â 1 T Spoon
- Asafoetida/ Hing: ½ Pinch
- Chaat Masala: ½ Pinch
- Salt:Â To Taste
- Ghee:Â For Cooking Parathas
Method
- Take flour in a bowl and add curd to it. Mix well. Slowly add just enough water to knead the dough. Cover and keep aside for 10 minutes.
- Mash the boiled sweet potato in a separate bowl.
- Add onion, kasuri methi, coriander, hing, chaat masala and salt to the sweet potato. Mix well.
- Make 4 equal balls out of the dough. 5 if you want to make small paratha.
- Take a dough ball and roll out a small circle to take the mixture.
- Take a small portion of the mixture for filling. It should be a little smaller than size of the dough ball.
- Put the small portion taken on the rolled circle. Seal the edges and roll out a paratha with soft hands.
- Put the paratha on a non stick hot tawa. Let the underside cook. Flip. Add 1 tb spoon ghee.
- Let the second underside cook. Flip. Add 1 tb spoon ghee again.
- Serve when both sides are cooked nicely.
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