Sweet Potato & Coconut Chenna Paratha: A Deliciously Savory Indian Flatbread
25 minutes
1219 reads
About Sweet Potato & Coconut Chenna Paratha: A Deliciously Savory Indian Flatbread
Imagine sinking your teeth into a warm, subtly sweet paratha, bursting with the tropical aroma of coconut and fragrant spices. These Sweet Potato and Coconut Chenna Parathas are a delightful twist on a classic Indian flatbread, offering a unique culinary experience.The soft, sweet potato-infused dough cradles a luscious filling of fresh coconut, chenna (Indian cheese), and aromatic herbs. This surprisingly simple recipe delivers a deeply satisfying meal.Perfect for breakfast, lunch, or dinner, these parathas are as versatile as they are delicious. Experience the joy of homemade Indian cuisine without the fuss!
Stop Thinking About What to Cook Every Day
30 days of Indian vegetarian meals planned for you. Recipes, a Grocery List and a Fridge Chart included. Just open the plan and cook.
See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dough
- 1 cup Whole Wheat Flour whole
- ½ cup Potato mashed, sweet
Filling
- ½ cup Coconut grated
- ½ cup Cottage Cheese mashed
- 1 tsp Garam Masala
- 1-2 tsp Salt or to taste
- 1-2 Chilies finely chopped, green
- ¼ cup Coriander Leaves finely chopped
Instructions
- In a large bowl, combine the whole wheat flour and mashed sweet potato. Knead until a smooth, pliable dough forms. This will create the soft and slightly sweet base for your paratha.
- In a separate bowl, prepare the filling. Combine the grated coconut, mashed chenna, garam masala, salt, chopped green chilies, and chopped coriander leaves. Mix well to ensure the flavors are evenly distributed.
- Divide the dough into equal-sized portions. Roll each portion into a small circle. Place a spoonful of the coconut-chenna filling in the center of each circle. Bring the edges of the dough together to enclose the filling completely, pinching and sealing tightly to prevent leakage during cooking.
- Heat a flat griddle or tawa over medium heat. Gently roll out each filled dough ball into a thin paratha. Cook each paratha on the hot tawa, flipping occasionally, until golden brown spots appear on both sides and the filling is heated through. Using a little oil or ghee helps create a crispy exterior.
- Serve the Sweet Potato and Coconut Chenna Parathas hot. These flavorful parathas are delicious on their own or enjoyed with a side of yogurt or chutney.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Video
Related Posts You May Like
Recipe Nutrition
Calories: 332kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 1270mgPotassium: 415mgFiber: 9gSugar: 3gVitamin A: 4759IUVitamin C: 1mgCalcium: 56mgIron: 3mg
Geeta Biswas
Articles: 919
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so good! Can’t wait to cook it.
This is a fantastic recipe! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
This looks so inviting! Thank you.