Kuttu Sweet Potato Paratha
These kuttu sweet potato parathas are soft, flavorful, and naturally gluten-free. Made with mashed sweet potato, buckwheat flour, green chilies, coriander, and warming spices, they are a nourishing option for breakfast, lunch, or a light dinner.
Each serving contains approximately 350 calories, 24 g protein, and 8 g fiber. This recipe makes 2 servings, with two parathas and ½ cup nonfat Greek yogurt per serving. Nutrition is an estimate and may vary depending on the size of the sweet potato, flour, ghee, and Greek yogurt used.
Why You’ll Love These Kuttu Sweet Potato Parathas
- Soft and satisfying with a naturally sweet flavor
- Made with gluten-free kuttu atta
- Easy to prepare with simple pantry ingredients
- Perfect for vrat or fasting-friendly meals
- Delicious with cooling Greek yogurt
Sweet potato adds natural moisture, so the dough stays tender and easy to shape. Resting the dough for a few minutes also helps the flour hydrate, making the parathas easier to roll and roast.
For more information about the nutritional benefits of sweet potatoes, see this guide to sweet potato benefits.
Serving Suggestions
Serve these kuttu sweet potato parathas warm with Greek yogurt, mint chutney, or a fresh cucumber salad. They are best enjoyed immediately with a little ghee brushed over the top.
If you enjoy high-protein vegetarian meals, be sure to check out my other high-protein recipes for more easy meal inspiration!
Kuttu Sweet Potato Paratha
Ingredients
- 1 medium sweet potato cooked and mashed
- 1 cup kuttu atta buckwheat flour, plus extra for rolling
- 2-3 green chilies finely chopped
- 2 tablespoons chopped coriander leaves
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ajwain seeds
- 1/2 teaspoon aamchur powder
- 1/2 teaspoon ginger powder or 1 teaspoon freshly grated ginger
- 1/2 teaspoon sendha namak or to taste
- 1 teaspoon ghee
- Up to 2 tablespoons warm water only if needed
- Ghee for roasting
- Greek yogurt for serving
Instructions
- Add the mashed sweet potato, green chilies, coriander, cumin powder, ajwain, aamchur, ginger, sendha namak, kuttu atta, and 1 teaspoon ghee to a bowl.
- Mix and knead into a soft, smooth dough. Add warm water a little at a time only if needed. Rest the dough for 10-15 minutes.
- Divide the dough into small portions and flatten each portion slightly. Dust with kuttu atta and gently roll into rotis.
- Alternatively, place each portion between greased baking paper and flatten using a roti press.
- Roast on a hot tawa with a little ghee until both sides are cooked and golden brown.
- Serve warm with Greek yogurt.
Notes
Use greased baking paper or a roti press if the dough is difficult to roll.
Adjust green chilies and sendha namak to taste.
Serve immediately with Greek yogurt for the best texture.
