Tag Archives: parotta

Sweet Potato Paratha with VIDEO

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Sweet Potato Paratha is one such delicious recipe, which made in minutes and also good for lunch box. As they have a sweet taste, it would be liked by most of the kids. I could remember very well during winters; sweet potatoes are available all over the local markets. During Pongal, my mom use to get these sweet potatoes, cook them, peel the skin and we have it as such. It would be yum, but nowadays when I served it the same way my mom served it me, my kids do not want to have it.  

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Health Benefits of Sweet Potato – Sweet Potato is one of the high calorie food with no saturated FATS or CHOLESTEROL and rich in dietary fiber, vitamins and minerals. The Vitamin B6 in them, helps keep the walls of arteries and blood vessels flexible and healthy which allows blood flow freely. It helps in the treatment of anemia and several premenstrual symptoms in women.

Taking this to Fiesta Friday #156 hosted by Angie@thenovicegardener.

Usually I don’t miss to use the seasonal produce, so thought of creating a recipe with sweet potatoes and this resulted in my sweet potato paratha where I served it with Tomato dip and Mushroom potato curry. Let me share the recipe…

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Sweet Potato Paratha

Ingredients:

  • Sweet potato paratha – 2 nos (medium sized)
  • Wheat flour – 2 cups
  • Green chillies – 2 nos
  • Cumin powder – 1 tsp
  • Salt to taste
  • Oil – 4 tbsp

Making of Sweet Potato Paratha:

Preparation:

  • Roughly chop the sweet potatoes to medium size and pressure-cook them for 2 whistles (up to mashing consistency).
  • Finely chop the green chillies and keep it aside.
  • Take the wheat flour in a wide mouth bowl, make a well in the center, pour ½ cup of water, and knead the flour to a dough.
  • Pour water little by little and knead the flour to dough.
  • Finally pour a 1 tbsp of oil and knead the dough for 15 mins.
  • Cover it with a damp cloth and let it rest for 15 to 20 mins.
  • Meanwhile, remove the lid from the pressure-cooker when the pressure subsides.
  • Drain the water, peel the skin and transfer the sweet potatoes to a wide mouth bowl.
  • Add the cumin powder, salt and green chillies, mash them to a paste.
  • Divide the dough to a medium size ball, dust the surface and flatten the rolled balls.
  • Place a small portion of the mashed sweet potato and again roll the dough to a ball.
  • Dust the surface with flour and gently flatten the rolled-out dough.
  • Heat a tawa, rub the tawa with oil, place the flatten dough, drizzle oil along the sides of the paratha.
  • Cook in medium flame by swapping both sides, until they turn golden brown in color.

Serve hot with Tomato Dip and any gravy or curry. I have served it with Mushroom Potato curry.

 

 

Wheat Parotta

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Parotta is one of the most famous dinner for Tuticorin, from the evenings till late night you can find atleast a single parotta stall in each and every nook and corner of the street. There are 4 to 5 hotels, were these parotta’s are very famous and each of them make their own style of Salna for this parotta. Whenever I am too my hometown, most of the time it would parotta for our dinner. These parotta’s are prepared with all-purpose flour, but I have tried making it with Wheat flour.

Wheat parotta is good compared to all-purpose flour/maida in healthwise, but the taste wise I would opt for all-purpose flour parotta. Soon will update the recipe for the other parotta, let me share the recipe…

Taking my most favorite dish to Fiesta Friday #131 hosted by Angie@thenovicegarderner. Co-Hosts – Su’s Healthy Living and Laura-Feast Wisely

Ingredients:

  • Wheat flour/Atta – 3 cups
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take the wheat flour/atta in a wide mouth bowl, along with salt. Mix it well.
  • Pour water little by little and start kneading the dough, when it’s almost done.
  • Pour a tbsp of oil and knead for 5 mins or until the flour absorbs the oil.
  • Pour another tbsp of oil and knead for another 5 to 10 mins, and drizzle a tsp of oil over the dough and let is rest for 5 mins.
  • Take a small portion of the dough, roll it to a ball (lemon size), and keep it aside. Continue this process for the whole dough.
  • In the workspace, start flattening the dough with a rolling pin and then lift one corner of the flour and start folding them in zig zag.
  • Once it’s done, take the folded dough and roll it to a circle, drizzle little oil over the dough and keep it aside.
  • Continue the same process for the whole dough, cover with a plate and let it rest for 20 mins.
  • Heat a tawa, grease it with oil, now gently flatten the rolled dough and place it over the tawa.
  • Drizzle little oil along the sides, swap and cook both sides for 3 to 4 mins or until it’s cooked.

Serve hot with Chicken Salna or Chicken Kurma or Veg kurma or any curry of your choice. I have served it with Chicken salna / Curry.

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