Sweet potato roti, another variety of roti, are soft and chewy Indian whole-wheat flatbreads made with sweet-potatoes. Sweet potatoes are packed with vitamins: they are high in vitamin A, vitamin B5, B6, thiamine, niacin, riboflavin, and due to their orange colour, are high in carotenoids.
They also contain no fat, are relatively low in sodium and have fewer calories than white potatoes — although they do contain sugar. Sweet potatoes are also high in vitamin C, potassium and fibre.
We always buy some sweet potato every week and I enjoy cooking it in various forms. It can be used as side dish for roti like sweet potato masala, evening snacks for kids like boiled sweet potato, or as lunch box recipe such as sweet potato roti. Though lightly spiced, these rotis are on the sweeter side due to the nature of the vegetable. These sweet potato rotis are perfect for serving with any spicy Indian curries. The measures I have shared here can serve up to 10 rotis.
Now, for the recipe…
Ingredients
- 2 cups Whole wheat flour
- 1 large sweet potato, peeled and cubed
- 1 tsp. Cumin seeds
- 1 tsp. Red chilli powder
- ½ tsp. Hing or Asafoetida, optional
- Salt, to taste
- 2 tsps. Oil
- Oil or ghee, for smearing on rotis
Method
- 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 and pliable dough. Knead for atleast 15 minutes and set aside for 20 minutes. Add water (only if needed) while kneading the dough.
- Grease your hands and rolling board with oil. Take about ¼ cup of dough and roll it into a ball. Use a rolling-pin and flatten the ball into thin circle. Roll it as thin as you can.
- Heat a griddle and when hot, place the flattened roti on the griddle and cook it until brown spots appear on both the sides.
- Apply oil or ghee on the cooked roti. Remove from heat and store it in a covered container.
- Serve warm sweet potato roti with any spicy side of your choice.
