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Kuttu Sweet Potato Paratha

Soft buckwheat parathas made with sweet potato, green chilies, coriander, and warming spices.
Prep Time 15 minutes
Cook Time 15 minutes
15 minutes
Total Time 45 minutes
Servings 2

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

Add warm water gradually because the sweet potato already provides moisture.
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.