September 19, 2013

Sweet Potato Roti

The first thing that you'll notice about the sweet-potato roti is that they are super soft & chewy. And of-course, goes without saying, these rotis are slightly on the sweeter side due to the nature of the vegetable. 

Sweet potatoes are one of the unsung & the most under-used vegetable for a balanced diet. You should try and include this vegetable as much & as frequent as possible for all the goodness it has to offer.,

- for a reasonable number of calories, you get a load of nutrients.
- good source of vitamin B6, vitamin C, vitamin D.
- contains iron, magnesium, potassium.
- high in carotenoids & other carotenes.
- fiber rich.
- fat-free (unless you deep-fry them).
- their natural sugars are slowly released into the bloodstream and helps to stabilize blood sugar levels.
- the starch in the vegetable keeps us full for hours.
- cheap & easily available throughout the year.
- is good for all age groups; right from kids to older adults.
[Info Courtesy:]

Basic Info
Complexity - Medium
Prep time - 30 mins - 1 hr (includes resting time)
Cook time - 30 mins
Serves - 8-10 roti

Whole wheat flour - 2 cups
Sweet potato - 1 large, peeled and cubed
Cumin seeds - 1 tsp
Red chilli powder - 1 tsp
Hing - 1/2 tsp
Salt - 1 tsp (or) to taste
Oil - 2 tsp

Cook sweet potatoes in boiling water until soft. Let it cool and mash it up really well without any lumps.

Add rest of the ingredients and knead until you get a soft & pliable dough. Knead for atleast 15 mins and set aside for 20 mins. Add water (only if needed) while kneading the dough.

Grease your hands and rolling board with oil. Take about 1/4 cup of dough and roll it into a ball. Use a rolling-pin or even hands, whichever you prefer and flatten the ball into thin circle. Go as thin as you could go.

Heat a griddle and when hot, place the flattened roti on the griddle and cook it until brown spots appear on both the sides. Remove from heat and store it in a covered container.

Serve warm with any spicy side of your choice.

- Sending this off to Made with Love Mondays!