Sweet Potato Thepla/Paratha Recipe

Sweet Potato Paratha Recipe is simple quick to make and delicious to eat. These sweet potato thepla’s or parathas or flat bread, as you wish to call them, are made from sweet potatoes, combined with cumin, coriander leaves and whole wheat flour, makes a healthy kids lunch box or a breakfast.  Whole Wheat Flour, Sweet Potato, Salt, Spinach Leaves (Palak), Cumin powder (Jeera), Turmeric powder (Haldi), Oil   1 cup Whole Wheat Flour 1 cup Sweet Potato , pressure cooked till firm and mashed Salt , to taste Spinach Leaves (Palak) , or Coriander leaves, a bunch 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Turmeric powder (Haldi) Oil , or ghee to smear as needed     20   20     To begin making the Sweet Potato Thepla’s, combine all the ingredients including whole wheat flour, sweet potato, salt, spinach leaves, cumin powder, turmeric powder into a large bowl and knead to make firm dough. Add little water if required to make the dough smooth, and lastly, add 1 teaspoon of oil over the dough to prevent it from making it sticky.Make lemon sized balls and roll them out thin to approximately 6 inches in diameter, as thin as you can roll them, taking care that the parathas does not tear apart.Note: Tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.Preheat a skillet on a medium heat.  Place the rolled out parathas on the preheated skillet. Cook for about 1/2 a minute, flip over and add 1 teaspoon of ghee in and around the paratha. Lightly press the parathas while on the skillet so the dough gets cooked.Flip and cook the other side for about 1/2 a minute. Cook until light golden spots appear on the both sides of the parathas.Serve Sweet Potato Thepla/Paratha Recipe along with Aam Chunda Pickle Recipe and a cup of Masala Chai for breakfast.