- Created on 26 August 2009
- Written by Archana Doshi
Absolutely delicious thepla's or parathas or flat bread, as you wish to call them, are made from sweet potatoes, combined with cumin, coriander leaves and whole wheat flour, makes a healthy snack or a breakfast.
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. Serve it with a vegetable, a pickle, some honey, or just have it plain, they are a good to go meal!
Cooking time: 3-4 minutes per paratha
Preparation Time: 5 minutes kneading of dough
- 1 cup whole wheat flour
- 1 cup cooked and mashed sweet potato.
- ½ teaspoon salt
- 1 tablespoon kalonji seeds /onion seeds (optional)
- 2 tablespoons chopped coriander leaves
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- oil for cooking the parathas
Combine all the ingredients into a large bowl and knead to make firm dough. Add little water if required to make the dough smooth, and lastly add 1 teaspoon of oil over the dough to prevent it from making it sticky.
The dough should be soft and non sticky.
Make lemon sized balls and roll them out thin to approximately 6 inches in diameter, as thin as you can roll them, taking care that the parathas does not tear apart. 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.