Genasina paratha ( sweet potato chapathi)
Ingredients for making dough
Wheat flour (godi hittu//atta)—2 cups
Ghee or oil—1 tablespoon
Salt—to taste
Water—as required
Method
In a mixing bowl,mix together wheat flour,salt,ghee.
Add water little by little and knead to a smooth dough.
Cover and keep it aside for 15 to 20 minutes.
You can also knead dough in food processor.
Ingredients and method for making filling ( stuffing)
Sihi genasu ( sweet potato)—2
Spices
Red chilli powder — 1 teaspoon
Roasted jeera powder—1 teaspoon
Coriander powder (dhania powder)—1 teaspoon
Garam masala powder—-1 teaspoon
Dry ginger powder ( or ginger paste)—1 teaspoon
Turmeric powder (arisina//haldi)—1/2 teaspoon
Salt—to taste
Om kaalu (ajwain//carom seeds)—1 teaspoon
Asafoetida (hing//ingu)—1/2 teaspoon
Kasuri methi leaves ( dry fenugreek leaves)—1 tablespoon
Firstly,take geanasu ( sweet potato)in a bowl.
Keep it in a pressure cooker ( do not add water).
Pressure cook for 3 whistles.
Once the pressure reduces open the lid and take out the cooked sweet potatoes and peel the skin.
Grate the sweet potatoes.
Let it cool completely.
Add all the ingredients listed for spices.
Mix till everything is completely combined well.
Now stuffing is ready.
Make small balls out of it and keep it ready.
Method for making paratha
Heat the tava or skillet on medium flame.
Knead the dough again.
Pinch a medium sized balls from dough.
Roll between your palms.
Roll them into small circles and place the sweet potato filling in the centre.
Do not over fill stuffing.
Draw the edges of dough from all sides to cover the filling mixture completely.
Sprinkle some flour and roll paratha using a rolling pin into circles.
Transfer the rolled paratha onto hot tava.
Cook for a minute and flip over.
Smear oil on both sides.
Cook paratha till both sides have golden brown spots on them.
Repeat the same procedure for remaining dough and filling.
Now tasty genasina paratha is ready to serve.
Serve hot with curd,pickle .
