Surprised by the mention of bean in the title? I know this seems like an unusual combination for a paratha filling but trust me this combination works :-) I make sweet potato paratha frequently and usually make it just as I have mentioned in this recipe below ,minus the beans. The other day when I had some cooked pinto beans, I wondered how it would taste if I combined it with sweet potato in this paratha as a way to get some additional protein along with the vegetable.
The results were surprisingly good, the paratha turned out delicious and was very filling.I enjoyed the texture and slight "bite" that the beans contributed to the paratha. This variation of sweet potato paratha has become my new favorite. Try this if you are in the mood for something "different"............. like me, you may end up making this your favorite version of paratha too:-)
Click here for a printable view of this recipe
Ingredients and Method to make Sweet potato and Bean paratha
For the dough
2 cups whole wheat flour (atta / godumai maavu)
salt to taste
water as needed
For the filling
1 large sweet potato peeled, cut into cubes and cooked until soft.
3/4 cup cooked beans ( I used pinto beans but it can be substituted with any other bean like black eyed beans (chawli) or red kidney beans(rajma) )
salt to taste
3 Thai or Indian variety of green chilies cut very fine (or according to taste)
1/2 tsp dry mango powder (amchur powder)
1/2 tsp cumin powder (jeera powder)
2 tbsp finely chopped cilantro (coriander leaves/dhania/ kothamalli)
a little oil (if you want a vegan version) or clarified butter (ghee/nei) to apply on the parathas.
In a large bowl mix together whole wheat flour and salt well. Add water as required and knead to make a soft and non sticky dough with the emphasis on soft. Keep dough covered for at least 30 minutes or so.
In the meanwhile peel sweet potato, cut into cubes and cook it until soft either using the stove top or the microwave. I used the microwave and it took me just a few minutes. Add as little water as possible while cooking the potato.
When the sweet potatoes are cooked and a little cool, mash them. Then add salt, green chili, dry mango powder, cumin powder and cilantro to it and mix well. If you do not want too much of a bite from the bean, mash the cooked beans coarsely and add to the sweet potato mixture. I like a little bite so I do not mash cooked beans very much.
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Divide the dough into lemon sized balls. With the help of a little flour roll out each ball into a small thickish circle. Place about 1 tbsp to 2 tbsp of the sweet potato mixture in the center of the circle. Pull the ends together and seal it. Flatten gently and with the help of a little flour roll the dough out gently into as thin or thick a circle as you like. Check out this post for some step by step pictures to explain this process.
Heat a tawa/ flat pan/ griddle on medium to medium low heat. Place the rolled out paratha in the center and allow it to cook until there are small golden spots on the lower side. Apply some oil/ clarified butter to the side facing upwards and flip over and cook the other side until it has a few golden/ brownish spots on it.
Remove and serve hot with plain yogurt, raita or curry of choice.
This quantity yielded approximately 8 to 10 parathas
Notes:
If you do not like beans or are cooking for someone who doesn't you can easily omit the beans and make this a simple sweet potato paratha , just be sure to scale down the spices a little to compensate for the lack of beans.
The results were surprisingly good, the paratha turned out delicious and was very filling.I enjoyed the texture and slight "bite" that the beans contributed to the paratha. This variation of sweet potato paratha has become my new favorite. Try this if you are in the mood for something "different"............. like me, you may end up making this your favorite version of paratha too:-)
Click here for a printable view of this recipe
Ingredients and Method to make Sweet potato and Bean paratha
For the dough
2 cups whole wheat flour (atta / godumai maavu)
salt to taste
water as needed
For the filling
1 large sweet potato peeled, cut into cubes and cooked until soft.
3/4 cup cooked beans ( I used pinto beans but it can be substituted with any other bean like black eyed beans (chawli) or red kidney beans(rajma) )
salt to taste
3 Thai or Indian variety of green chilies cut very fine (or according to taste)
1/2 tsp dry mango powder (amchur powder)
1/2 tsp cumin powder (jeera powder)
2 tbsp finely chopped cilantro (coriander leaves/dhania/ kothamalli)
a little oil (if you want a vegan version) or clarified butter (ghee/nei) to apply on the parathas.
In a large bowl mix together whole wheat flour and salt well. Add water as required and knead to make a soft and non sticky dough with the emphasis on soft. Keep dough covered for at least 30 minutes or so.
In the meanwhile peel sweet potato, cut into cubes and cook it until soft either using the stove top or the microwave. I used the microwave and it took me just a few minutes. Add as little water as possible while cooking the potato.
When the sweet potatoes are cooked and a little cool, mash them. Then add salt, green chili, dry mango powder, cumin powder and cilantro to it and mix well. If you do not want too much of a bite from the bean, mash the cooked beans coarsely and add to the sweet potato mixture. I like a little bite so I do not mash cooked beans very much.
The copyright of this content belongs to Veginspirations.com
Divide the dough into lemon sized balls. With the help of a little flour roll out each ball into a small thickish circle. Place about 1 tbsp to 2 tbsp of the sweet potato mixture in the center of the circle. Pull the ends together and seal it. Flatten gently and with the help of a little flour roll the dough out gently into as thin or thick a circle as you like. Check out this post for some step by step pictures to explain this process.
Heat a tawa/ flat pan/ griddle on medium to medium low heat. Place the rolled out paratha in the center and allow it to cook until there are small golden spots on the lower side. Apply some oil/ clarified butter to the side facing upwards and flip over and cook the other side until it has a few golden/ brownish spots on it.
Remove and serve hot with plain yogurt, raita or curry of choice.
This quantity yielded approximately 8 to 10 parathas
Notes:
If you do not like beans or are cooking for someone who doesn't you can easily omit the beans and make this a simple sweet potato paratha , just be sure to scale down the spices a little to compensate for the lack of beans.
