Sweet Potato & Methi Stuffed Paratha Recipe
A diabetic friendly North Indian Recipes recipe with whole wheat flour, sunflower oil, salt - to taste. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Sweet Potato & Methi Stuffed Paratha Recipe, pressure cook the sweet potato with water for about 4 whistle
sweet potato - skin peeled and boiled(2)methi leaves (fenugreek leaves) - chopped(1 cup) - 2
Release the pressure naturally
- 3
Once they cool down, peel the potatoes and mash them
sweet potato - skin peeled and boiled(2) - 4
Keep them aside
- 5
In the meantime clean the methi and keep it ready
methi leaves (fenugreek leaves) - chopped(1 cup) - 6
Wash and chop them roughly
- 7
Add wheat flour, salt, oil
whole wheat flour(1 cup)salt - to tastesalt - to taste - 8
Knead it into soft dough by adding little water for the Chapati or the outer layer
- 9
Keep it covered and leave it aside
- 10
Heat a sauce pan with mustard oil, add cumin seeds and allow it sizzle for few seconds
cumin seeds (jeera)(1 teaspoon)mustard oil(2 tablespoon) - 11
Add in ginger and saute till they are translucent
inch ginger - chopped(1) - 12
Add chopped methi leaves and saute till the leaves are cooked
methi leaves (fenugreek leaves) - chopped(1 cup)inch ginger - chopped(1)green chilli - chopped(1) - 13
Add mashed potato, green chillies and all the spice powders including turemric powder, red chilli powder, coriander powder
sweet potato - skin peeled and boiled(2)green chilli - chopped(1)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 14
Give it a mix and check for salt
salt - to tastesalt - to taste - 15
Leave it aside to cool down for a while
- 16
Divide the stuffing into 4 equal portions
- 17
Divide the dough also into 4 equal portions, take one small ball of dough, Roll the dough ball into a small thick flat round shape
- 18
Place the stuffing in the center and close from all sides
- 19
Roll it very carefully to a round shaped bread, with 1 centimeter thickness
- 20
It can be little thick also
- 21
Now to cook the Paratha, first preheat the skillet on medium heat
- 22
Place the rolled paratha on top and allow it to cook on one side
- 23
After about 10 to 15 seconds, flip the paratha
- 24
At this stage, smear some oil or ghee to cook the paratha
- 25
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides
- 26
Proceed the same way with the remaining dough portions and it is ready to be served
- 27
Serve the Sweet Potato & Methi Stuffed Paratha Recipe along with Tomato Onion Cucumber Raita , Carrot Cucumber Tomato Salad with Lemon and Coriander to make it a complete meal
sweet potato - skin peeled and boiled(2)methi leaves (fenugreek leaves) - chopped(1 cup)coriander powder (dhania)(1 teaspoon)
Nutrition Facts
Per serving
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Sweet Potato & Methi Stuffed Paratha Recipe
A diabetic friendly North Indian Recipes recipe with whole wheat flour, sunflower oil, salt - to taste. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
27 steps- 1
To begin making the Sweet Potato & Methi Stuffed Paratha Recipe, pressure cook the sweet potato with water for about 4 whistle
sweet potato - skin peeled and boiled(2)methi leaves (fenugreek leaves) - chopped(1 cup) - 2
Release the pressure naturally
- 3
Once they cool down, peel the potatoes and mash them
sweet potato - skin peeled and boiled(2) - 4
Keep them aside
- 5
In the meantime clean the methi and keep it ready
methi leaves (fenugreek leaves) - chopped(1 cup) - 6
Wash and chop them roughly
- 7
Add wheat flour, salt, oil
whole wheat flour(1 cup)salt - to tastesalt - to taste - 8
Knead it into soft dough by adding little water for the Chapati or the outer layer
- 9
Keep it covered and leave it aside
- 10
Heat a sauce pan with mustard oil, add cumin seeds and allow it sizzle for few seconds
cumin seeds (jeera)(1 teaspoon)mustard oil(2 tablespoon) - 11
Add in ginger and saute till they are translucent
inch ginger - chopped(1) - 12
Add chopped methi leaves and saute till the leaves are cooked
methi leaves (fenugreek leaves) - chopped(1 cup)inch ginger - chopped(1)green chilli - chopped(1) - 13
Add mashed potato, green chillies and all the spice powders including turemric powder, red chilli powder, coriander powder
sweet potato - skin peeled and boiled(2)green chilli - chopped(1)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 14
Give it a mix and check for salt
salt - to tastesalt - to taste - 15
Leave it aside to cool down for a while
- 16
Divide the stuffing into 4 equal portions
- 17
Divide the dough also into 4 equal portions, take one small ball of dough, Roll the dough ball into a small thick flat round shape
- 18
Place the stuffing in the center and close from all sides
- 19
Roll it very carefully to a round shaped bread, with 1 centimeter thickness
- 20
It can be little thick also
- 21
Now to cook the Paratha, first preheat the skillet on medium heat
- 22
Place the rolled paratha on top and allow it to cook on one side
- 23
After about 10 to 15 seconds, flip the paratha
- 24
At this stage, smear some oil or ghee to cook the paratha
- 25
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides
- 26
Proceed the same way with the remaining dough portions and it is ready to be served
- 27
Serve the Sweet Potato & Methi Stuffed Paratha Recipe along with Tomato Onion Cucumber Raita , Carrot Cucumber Tomato Salad with Lemon and Coriander to make it a complete meal
sweet potato - skin peeled and boiled(2)methi leaves (fenugreek leaves) - chopped(1 cup)coriander powder (dhania)(1 teaspoon)
About this recipe
A diabetic friendly North Indian Recipes recipe with whole wheat flour, sunflower oil, salt - to taste. Ready in 1h 30m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
