Sweet Potato Paratha

I love shopping at stores and roaming malls. Usually, towards the end of Black Friday, our house will be filled with shopping bags. But this year, it was very unusual to see just two bags with just two cooking pans as a result of my Black Friday shopping. I was wondering if my shopping interest was slowly dying without my knowledge until I started getting emails from retailers with a subject line “Your shipment confirmation” or “Your order is ready to be shipped”. I have become more of an online shopper over the past couple of years. The ease of shopping from home, the ability to compare prices before I buy a product, read others reviews about a product and top of all free shipping makes online shopping more fun and more preferable way to shop these days. But I still love visiting stores and roaming malls.

Apart from shopping, thanksgiving is all about getting together with friends and family and having a grand thanksgiving dinner. Turkey being the main dish of a Thanksgiving dinner, there are many other foods alongside the main dish. One of the side dishes that everyone prefers for a thanksgiving dinner is sweet potato casserole and I wanted to make it for a get together with our friends. I have to blame the online shopper in me for not letting me bake any new stuff. I was busy looking for deals and completely forgot about this casserole and ended up making an easy appetizer for the party. So what did I do with the sweet potatoes? I used one of the sweet potatoes to make parathas and I should admit, it was unbelievably soft and delicious. Sweet Potatoes gave a very nice and rich color to the parathas.

Ingredients: 1.       Sweet potato – 1 large 2.       Whole wheat atta – 2 cups 3.       Salt – as needed 4.       Ghee – 1 teaspoon 5.       Chilli Powder – 1 teaspoon / per taste 6.       Asafoetida – a generous pinch Method: 1.       Cook the sweet potatoes in boiling water until they become soft. Drain and mash them into a smooth puree. 2.       Mix all the ingredients until you get soft dough. Water can be added if needed. I just added a few drops of water to make the dough. The moisture from the potato will itself let you make very soft dough. 3.       Divide the dough into 8 to 10 equal portions. 4.       Roll out each portion into parathas and place it in a hot tawa. 5.       Cook until you see light brown spots on both sides. Oil/ghee can be used while cooking these parathas. Serve it with raitha and pickle or any side dish of your choice.