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Sweet Potato & Methi Stuffed Paratha Recipe
North Indian RecipesBreakfastDiabetic Friendly

Sweet Potato & Methi Stuffed Paratha Recipe

A diabetic friendly North Indian Recipes recipe with whole wheat flour, sunflower oil, salt - to taste. Ready in 1h 30m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
735kcal
Estimated Cost
₹325-475
Carbs97g
Protein48g
Fats17g
Servings Scaler
4

Instructions

27 steps
  1. 1

    To begin making the Sweet Potato & Methi Stuffed Paratha Recipe, pressure cook the sweet potato with water for about 4 whistle

    sweet potato - skin peeled and boiled(2)methi leaves (fenugreek leaves) - chopped(1 cup)
  2. 2

    Release the pressure naturally

  3. 3

    Once they cool down, peel the potatoes and mash them

    sweet potato - skin peeled and boiled(2)
  4. 4

    Keep them aside

  5. 5

    In the meantime clean the methi and keep it ready

    methi leaves (fenugreek leaves) - chopped(1 cup)
  6. 6

    Wash and chop them roughly

  7. 7

    Add wheat flour, salt, oil

    whole wheat flour(1 cup)salt - to tastesalt - to taste
  8. 8

    Knead it into soft dough by adding little water for the Chapati or the outer layer

  9. 9

    Keep it covered and leave it aside

  10. 10

    Heat a sauce pan with mustard oil, add cumin seeds and allow it sizzle for few seconds

    cumin seeds (jeera)(1 teaspoon)mustard oil(2 tablespoon)
  11. 11

    Add in ginger and saute till they are translucent

    inch ginger - chopped(1)
  12. 12

    Add chopped methi leaves and saute till the leaves are cooked

    methi leaves (fenugreek leaves) - chopped(1 cup)inch ginger - chopped(1)green chilli - chopped(1)
  13. 13

    Add mashed potato, green chillies and all the spice powders including turemric powder, red chilli powder, coriander powder

    sweet potato - skin peeled and boiled(2)green chilli - chopped(1)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)
  14. 14

    Give it a mix and check for salt

    salt - to tastesalt - to taste
  15. 15

    Leave it aside to cool down for a while

  16. 16

    Divide the stuffing into 4 equal portions

  17. 17

    Divide the dough also into 4 equal portions, take one small ball of dough, Roll the dough ball into a small thick flat round shape

  18. 18

    Place the stuffing in the center and close from all sides

  19. 19

    Roll it very carefully to a round shaped bread, with 1 centimeter thickness

  20. 20

    It can be little thick also

  21. 21

    Now to cook the Paratha, first preheat the skillet on medium heat

  22. 22

    Place the rolled paratha on top and allow it to cook on one side

  23. 23

    After about 10 to 15 seconds, flip the paratha

  24. 24

    At this stage, smear some oil or ghee to cook the paratha

  25. 25

    Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides

  26. 26

    Proceed the same way with the remaining dough portions and it is ready to be served

  27. 27

    Serve the Sweet Potato & Methi Stuffed Paratha Recipe along with Tomato Onion Cucumber Raita , Carrot Cucumber Tomato Salad with Lemon and Coriander to make it a complete meal

    sweet potato - skin peeled and boiled(2)methi leaves (fenugreek leaves) - chopped(1 cup)coriander powder (dhania)(1 teaspoon)

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