Sweet Potato Roti
by Tarla Dalal
The Sweet Potato Roti is an off-beat roti with the pleasant flavour of sweet potatoes, perked up with spice powders and coriander.
The scrumptious mouth-feel and peppy flavour of this mildly-sweet roti is sure to be loved by young and old alike. It is comparable to thepla but quite different too, which makes it a must-try!
You can serve it as a snack or for breakfast, with your favourite subzi or just curds and pickle.
You can also try other sweet potato recipes like Sweet Potato Tikki or Sweet Potato Khichdi.
Sweet Potato Roti recipe - How to make Sweet Potato Roti
Preparation Time: Cooking Time: Total Time:
Makes 12 rotis
1/2 cup boiled and mashed sweet potato (shakarkand)
1 cup whole wheat flour (gehun ka atta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) powder
1 tbsp finely chopped coriander (dhania)
salt to taste
whole wheat flour (gehun ka atta)
6 tsp ghee for cooking
- Method
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 12 equal portions.
- Roll out a portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook on a medium flame, using ½ tsp of ghee, till it turns golden brown in colour from both the sides.
- Repeat steps 3 and 4 to make 11 more rotis.
- Serve immediately.
| Energy | 66 cal |
| Protein | 1.4 g |
| Carbohydrates | 9.5 g |
| Fiber | 1.6 g |
| Fat | 2.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 40.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 1.7 mg |
| Folic Acid | 4 mcg |
| Calcium | 8.3 mg |
| Iron | 0.5 mg |
| Magnesium | 15.9 mg |
| Phosphorus | 41.5 mg |
| Sodium | 2.8 mg |
| Potassium | 57 mg |
| Zinc | 0.2 mg |