2 - small sweet potatoes, peeled, cubed, cooked and mashed (yielded about 2/3 cup of mashed sweet potato)
2 cups - whole wheat flour (atta)
Salt - to taste
1/2 tsp - chilli powder (or according to taste)
1/8 tsp - asafoetida (hing)
1/2 tsp - cumin powder
1/2 tsp - coriander powder
1/2 tsp - carom seeds (ajwain)
2 tsp - oil
Additional flour - for dusting
few drops of oil or ghee (optional)
How to Make Sweet Potato Roti with wheat flour
Place the peeled and cubed sweet potatoes in a microwave safe dish. Cook on high in the microwave for a couple of minutes or until soft.
Mix the sweet potatoes once or twice while it is getting cooked. Cool slightly and mash until soft and pulpy and keep aside.
In a large bowl, mix together wholewheat flour and all other spices and salt.
Add the mashed sweet potatoes to this and knead into a soft dough.
Add oil and continue to knead until the dough is soft and not sticky.
There is no need to add water as the mashed sweet potatoes have enough moisture to make the dough.
If required, add more flour or a few drops of water to get the consistency required.
Keep the dough covered for at least 30 mins.
Divide the dough into even lemon sized balls. Using flour for dusting roll them out evenly as thin as you like.
Heat a griddle/ flat pan, place the rolled out dough and cook for a few minutes till its small spots begin to appear. Then flip it over and cook the other side too until brown little spots appear on the other side.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.