Great dish by itself, inspired by Richa’s Sweet Potato Parathas. Sweet potatoes are high in beta carotene and a fibrous and nutritious vegetable. The soft nature of this paratha, makes it’s a great snack for children as young as 10 months. It can also make a great lunch box.

Makes: 5 parathas

Cooking time: 1 minute per paratha

Preparation Time: 5 minutes kneading of dough

Ingredients

• 1 cup whole wheat flour
• 1 cup cooked and mashed sweet potato. See Cooking Vegetables
• ½ teaspoon salt
• 1 tablespoon kalonji seeds /onion seeds
• ½ cup chopped spinach
• Ghee for cooking parathas (you could use butter or oil as well)

Method

Add flour, sweet potatoes, spinach and salt in a large bowl and knead to make soft, pliable dough. Add little water about 1 tablespoon if required to make the dough smooth.

The dough will be soft and non sticky.

Make lemon sized balls and roll them out thin to approximately 6 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.

Put the rolled parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of ghee in and around the paratha.

Lightly press the parathas while on the skillet so the dough gets cooked

Flip and cook the other side for about ½ a minute. Cook until light golden spots appear on the parathas.

Serve with a lemon pickle or pickle of your choice.

Children can savor it with a cup of yogurt/roll it up with honey or any other favorite accompaniment.

Note

Care should be taken when feeding children over 8 months. Monitor their chewing ability then offer to them.

Filed under: Indian Breads

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