Sweet Potato & Methi Stuffed Paratha Recipe
Description:
This Sweet Potato & Methi Stuffed Paratha is a delicious North Indian dish, packed with the goodness of sweet potato and fenugreek leaves. Not only is it a flavorful treat, but it is also loaded with nutrients, making it an ideal choice for a healthy breakfast or dinner. The addition of mustard oil enhances its taste and elevates the overall flavor profile. Sweet potatoes are considered diabetic-friendly, while fenugreek is rich in iron and Vitamin C, making this recipe a health-boosting choice.
Cuisine: North Indian
Course: Breakfast
Diet: Diabetic Friendly
Ingredients
For the dough:
| Ingredient | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Whole wheat flour | 1 cup |
| Salt | To taste |
For the stuffing:
| Ingredient | Quantity |
|---|---|
| Sweet potato | 2, peeled and boiled |
| Fenugreek leaves | 1 cup, chopped |
| Cumin seeds | 1 teaspoon |
| Ginger | 1-inch piece, chopped |
| Green chili | 1, chopped |
| Turmeric powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Mustard oil | 2 tablespoons |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Instructions:
-
Cook the Sweet Potatoes:
Begin by placing the sweet potatoes in a pressure cooker with the appropriate amount of water. Cook for about 4 whistles. Let the pressure release naturally. Open the cooker, and allow the sweet potatoes to cool. Once cooled, peel and mash the sweet potatoes. -
Prepare the Fenugreek Leaves:
Rinse the fenugreek leaves thoroughly, chop them, and set them aside. -
Make the Dough:
In a large mixing bowl, combine the whole wheat flour, salt, and oil. Mix well. Gradually add water and knead to form a soft dough. Cover the dough with a damp cloth and let it rest for a few minutes. -
Prepare the Filling:
Heat mustard oil in a pan on medium heat. Add cumin seeds and let them splutter. Then add chopped ginger and sauté for about 2 minutes. Add the chopped fenugreek leaves and cook until they soften. Once soft, add the mashed sweet potato, green chili, turmeric powder, red chili powder, coriander powder, and salt. Stir and cook for another 2 minutes. Turn off the heat and let the mixture cool. -
Assemble the Paratha:
Take a small portion of dough and roll it into a ball. Roll it out into a small circle, then place a generous portion of the prepared filling in the center. Fold the edges over the filling, sealing it like a pouch. Roll it out gently again with a rolling pin, dusting with flour as needed to prevent sticking. Roll the paratha into a thick round, as pressing too thin may cause the stuffing to spill out. -
Cook the Paratha:
Heat a tawa or griddle over medium heat. Place the stuffed paratha on the hot tawa. Cook for about a minute, then flip it over. Apply a little ghee or butter on top and flip it again. Cook both sides until they are golden brown and crisp. -
Serve:
Once cooked, remove the paratha from the tawa and serve hot. Pair it with boondi raita and a side of chili pickle for a complete meal. This Sweet Potato & Methi Stuffed Paratha is a wonderful choice for a healthy, filling breakfast or dinner.
Enjoy the goodness of sweet potato and fenugreek leaves with this wholesome, diabetic-friendly stuffed paratha!
