Ingredients: cups Whole Wheat Flour, teaspoon Salt, teaspoon Sunflower Oil, cup Carrots (Gajjar) - finely grated, cup Sweet Potatoes - boiled and mashed, teaspoon Cumin powder (Jeera) - (roasted), Green Chillies - chopped (adjust), cup Coriander (Dhania) Leaves - chopped, - to taste, Vegetarian diet
Instructions: To begin making the sweet potato parathas, we will first make the dough. Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.Knead dough until it is smooth and elastic. Add oil to coat the dough and knead little more. The dough will be soft and nonsticky. Allow the dough to rest for about 15 minutes, covered.Knead dough until it is smooth and elastic. Add oil to coat the dough and knead little more. The dough will be soft and nonsticky. Allow the dough to rest for about 15 minutes, covered.Divide the dough into lemon sized balls and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.In another bowl, combine all the ingredients for the filling together. Check the salt and spices and adjust to suit your taste.Add 1 tablespoon of the stuffing in the center. Gather the sides and bring them together. Remove the little excess dough which popped out when you brought them together.Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness and your comfort level in rolling.Place the stuffed sweet potato carrot parathas on the hot griddle/skillet. Cook on medium heat adding a little oil or ghee to cook the parathas until you notice it gets brown spots on both the sides and has lightly crisp outer crust.Serve Carrots & Sweet Potato Stuffed Paratha Recipe along with Boondi Raita Recipe Spiced With Black Salt, Instant Gor Kairi Lonche Recipe - Sweet Raw Mango Pickle and Apple, Kiwi, Pineapple Juice Recipe for a complete breakfast.