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Ragi Sweet Potato Paratha

A healthy and delicious Ragi Sweet Potato Paratha made with ragi flour and boiled sweet potato. Soft, nutritious, and perfect for a wholesome breakfast or light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 parathas
Course: Breakfast, lunch
Cuisine: Indian
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup ragi flour (finger millet flour)
  • 1 cup boiled and mashed sweet potato orange or white sweet potato
  • 2 tbsp whole wheat flour helps with binding
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder optional
  • 1 tbsp ghee or oil for cooking

Equipment

  • Mixing bowl
  • Rolling Pin
  • Tawa or skillet

Method
 

  1. Add ragi flour, sweet potato mash, whole wheat flour, salt, cumin powder, and chilli powder to a bowl.
  2. Mix everything with your hands. Sweet potato will add moisture, so add water only if needed.
  3. Knead into a soft and smooth dough. Rest it for 5 minutes.
  4. Divide the dough into 4 balls. Dust lightly with wheat flour and roll each ball into a medium-thick paratha.
  5. Heat a tawa. Cook each paratha on both sides until brown spots appear. Add a little ghee while cooking.
  6. Serve warm with curd, chutney, or pickle.

Notes

If the dough cracks while rolling, wet your palms slightly and smooth the edges. Sweet potato helps keep the paratha soft even after cooling.