By Shreya Sarpal
January 5, 2026
Fresh off the tawa, this sweet potato paratha hides a softly mashed filling with natural caramel notes, crisp edges, and warm spices, creating a comforting flatbread that feels slow-cooked, rustic, and deeply satisfying.
2 cups whole wheat flour 1 cup boiled, mashed sweet potato 1 tsp cumin seeds ½ tsp red chilli powder ½ tsp garam masala ¾ tsp salt 2 tbsp oil Water as required
Mix mashed sweet potato, spices, salt, oil, and wheat flour, then knead gently with water into a soft dough.
Cover and rest the dough for 15 minutes to relax the gluten and enhance flavour.
Divide into equal portions and roll into medium-thick parathas using a light dusting of flour.
Cook on a hot tawa, flipping and applying oil until crisp golden spots appear on both sides.
Serve hot sweet potato paratha with curd, butter, or pickle for a comforting meal.