Sweet Potato Paratha | Sakkaravalli Kilangu Chapati | Sweet Potato Thepla

 

Sweet potato paratha is an easy and interesting alternate to our regular sweet potato sabzi / poriyal. In Tamil, we call it as Sakkaravalli kizhangu chapati. Basically we love to eat boiled sweet potato as a post meal snack. Apart from this, we South Indians make Sweet potato curry / Sakkaravalli kizhangu poriyal or add them in sambar, vatha kuzhambu.

For a change, I tried this North Indian style Sweet potato paratha for the first time. It came out so well. Its so easy to make as well. You don’t need to make a separate stuffing for this paratha. Just mix the boiled and mashed sweet potato and spice powders with wheat flour to make the paratha dough and roll it thin or thick as you wish. Cook in low to medium flame for soft paratha. Apply ghee and serve hot with masala raita or boondi raita. It tastes great. It tastes more like thepla.

Lets see how to make sweet potato paratha in an easy way with step by step pictures and video.

 

Sweet potato paratha | Sakkaravalli kilangu chapati

Sweet potato paratha | Sakkaravalli kilangu chapathi for breakfast, dinner, lunch box.

 

Cuisine: Indian

Category: Main course

Serves: 6

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Boiled Sweet potato - 2 Wheat flour - 1 cup Cumin seeds - 1/2 tsp Ajwain / omam - 1/2 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Crushed Kasoori methi - 1 tsp Salt & water - as needed Coriander leaves – 1 tbsp (chopped finely) Ghee - to cook

HOW TO MAKE SWEET POTATO PARATHA

1. Wash and pressure cook sweet potato for 2 whistles in low flame.
2. Peel the skin and mash it well. Take wheat flour in a bowl.
3. Add the mashed sweet potato, spice powders, salt and mix well.
4. Sprinkle water and make a smooth dough. Roll it thin or thick as you like.
5. Heat dosa tawa. Spread little ghee and place the rolled paratha.
6. Cook both sides in low to medium flame till its well cooked. Smear ghee on both sides.
7. Remove and serve hot with onion raita, masala raita, boondi raita or simply with a pickle as side dish. Tastes great !

METHOD - STEP BY STEP PICTURES

Wash and pressure cook sweet potato for 2 whistles in low flame adding salt and water. Open the cooker after the steam is released. Peel the skin. Mash it and set aside. Take wheat flour in a bowl. Add the mashed potato, red chilli powder,cumin seeds, ajwain, garam masala powder, crushed kasoori methi, finely chopped coriander leaves, salt and mix well. Add water and make a smooth dough. Make balls and set aside. Take one ball, dust in wheat flour and roll it thin or thick as you like. Heat a dosa tawa and cook the paratha both sides till brown spots appear. Apply ghee and remove it. Serve hot with raita/ pickle. Enjoy !

Note

Adjust the quantity of spices as per your taste. You can make it thin like thepla or thick like paratha as per your liking.

Try this easy, yummy sweet potato paratha and enjoy.

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Mixed Vegetable Paratha Using Preethi Zodiac Mixer Grinder

Recently I got Preethi zodiac mixer grinder for product review.  As Preethi Kitchen appliances is one of my favorite brands, I agreed to do it. They make the best mixer grinder in India.

In this post, I have shared my opinion after using it for 10 days. I have also shared the recipe of an easy vegetable paratha made using Preethi Zodiac chopper and atta kneader.

Preethi Zodiac offers a wide range of user friendly options like grinding, atta kneading, juicing, grating, slicing, chopping and citrus juice press. Its more than a mixer grinder for sure but less than a proper food processor. It has a powerful 750w motor which is ideal for grinding dosa batter as well. I have tried all these options and shared my opinion about the same. Read on..

Preethi Zodiac MG 218 750-Watt Mixer Grinder 

SPECIFICATIONS (As mentioned in the product)

• Model No.: Zodiac - MG 218
• Voltage: 230V AC ~ 50 Hz
• Power Consumption: 750 Watt
• Motor: Universal 750 Watt High Power Motor
• Material of Body: A.B.S
• Material of Jars: Stainless Steel and Transparent Plastic
• Blade Assemblies: Stainless Steel, Machine Ground and Polished
• Speed Controls: Rotary Switch with 3 Speeds and incher
• Flex Cord: PVC insulated 3 Core, Flexi cord with Plugtop and earthing
• Country of Origin: INDIA

Preethi Zodiac looks awesome and attracts us by its first look especially the shiny black colored body and the steel rim combination makes it a real winner. Its Package is so neat. Every part was well wrapped and kept inside a cardboard so that it would be safe while shipping.
Its instruction manual is very small but its crisp with all the details. So I din't have any difficulties in assembling the jars and bottom. Before using the jars, I washed them individually using soapy water to remove the plastic smell.

PROS & CONS

PROS

• Zodiac has a wide bottom with rubber holders. So it is stable while running and vibrates less.
• It has a powerful 750w motor. So grinding job gets done quickly.
• It has two blue light indicators.One at the speed knob and other at the bottom of the machine. The bottom light turns red to indicate overload conditions.
• Master chef jar and its accessories are too good. But the slicing blade is sharp. Please be careful while handling them.
• I loved the Atta kneader more than other attachments.
• Juicer, extractor is also equally good. Spout in the juicer is a good idea.
• Grater and slicer is doing its job perfectly.
• Small Chutney Jar is quite helpful to grind very small quantity. Its handle is very strong and sturdy. Its lids are also interchangeable.
• Medium and Big jars are useful for grinding Vada batter and Idli,dosa batter. Everything comes out great. 

CONS

• Too noisy. This is the first thing that irritated & scared me. Even though its noise level is mentioned as permissible in the specifications in AMAZON, I felt its high when compared with the other Preethi mixers I had used.
• Other than grinding jars, all the accessories and atta kneading jars are plastic. So I am not sure about its life. It may break if heavily loaded or fallen down. But Preethi service center is available all over India.So getting the spare parts may not be difficult.
• There is no coconut grater. Zodiac would become a complete food processor if its available. But you can extract coconut milk using the extractor. 
• Citrus juicer is Okay I feel. 
• Slicer has one size. It is not adjustable. So you cannot make very thin slices of vegetables for making chips. Similarly grater has one size.
• Though the cleaning is easier, there are too many small parts. This mixer parts are not dish washer friendly.

Overall, I liked this product and felt worthy for its features. It would have been much better and secured 5 star rating if the noise is less. If you're looking for a good mixer grinder with multi-functions, you can go for it.

You can buy this product online in PREETHI Website Or in AMAZON, FLIPKART  at a lesser price.

Now lets see how to make an easy mixed vegetable paratha using Preethi zodiac chopper and atta kneader. It does the job quickly and easily.

Preethi Zodiac mixer grinder 

Easy mixed vegetable paratha recipe

How to make vegetable paratha recipe easily using Preethi Zodiac.

Cuisine: Indian

Category: Paratha Recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour / Atta - 2 cups **Mixed vegetables - 1 cup ( chopped finely) Ajwain - 1/2 tsp Red chilli powder - 1.5 tsp Garam masala powder - 1 tsp Cooking oil - 1 tbsp Salt - as needed Water - Little ( I used around 1/2 cup) Cooking oil or ghee - to drizzle **Mixed vegetables : I used 1 small carrot, 1 big piece of cauliflower, 2 leaves of cabbage, 1/4 capsicum, 1 big onion, 1 green chilli, 2 tbsp coriander leaves)

HOW TO MAKE MIXED VEG PARATHA USING PREETHI ZODIAC

1. Wash and chop all the vegetables into 2 inch size to chop in Preethi zodiac.
2. Take the master chef jar and put the chopping blade.
3. Chop the vegetables finely. Remove the chopping blade and replace with atta kneader.
4. Add wheat flour, spice powders, salt and oil. Grind to mix well.
5. Add water little by little while the mixer runs. Dough will be kneaded in few minutes.
6. Remove and make shapes. Cook paratha on both the sides drizzling oil or ghee.
7. Serve with onion raita and pickle.

METHOD - STEP BY STEP PICTURES

Wash and chop all the vegetables into 2 inch size. Place the master chef jar and put the chopping blade with the coupler. Drop all the vegetables and coriander leaves. Grind to very fine pieces. Wipe the sides whenever needed.

 

• Now remove the chopping blade and replace with atta kneader. Add in wheat flour, red chilli powder, garam masala powder, salt, ajwain and cooking oil.

Grind well to mix them evenly. Wipe the sides of jar using the spatula. Now add water gradually to make a non-sticky dough. Remember this dough needs less water. So add it carefully.

Pulse the mixer in speed one and grind till it becomes a smooth dough. It takes just few minutes. Check the dough if its non-sticky and smooth. If its too sticky, add some more wheat flour and knead again in the mixer.

Dough will come out easily without sticking to the walls of the jar. Remove the dough and make balls of uniform size.

Roll into thin or thick paratha by dusting in wheat flour. Roll it as you wish. I make slightly thick paratha. Heat dosa tawa and cook paratha on both the sides by drizzling and greasing oil on the paratha. Cook till you find brown spots all over the paratha. Cook in medium flame for better results. Remove and serve hot immediately with onion raita and pickle.

Enjoy !

Note

Adjust the quantity of spice powders as you like. If you have added more water while kneading, you can add more wheat flour and knead to make smooth, non-sticky dough. You can add up to 3 cups of atta for kneading the dough. For variations, you can make masala using chopping vegetables and spice powders and then stuff it in the dough while rolling.

Do try this easy, yummy vegetable paratha using Preethi Zodiac.It makes your job done quickly and easily without any hassles !

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Palak Chapathi – Spinach Chapati – Pasalai Keerai Chapathi Recipe

Palak chapathi (Spinach chapati, Pasalai keerai chapathi in Tamil) is an easy, healthy paratha recipe that can be served with onion raitha or boondi raita and pickle as the side dish.

I make this easy palak chapathi for our dinner usually. I followed my soft chapati recipe and added masala powders to make this spinach chapathi flavorful and soft. Curd & oil is the major ingredient that helps to make it soft. You can roll it thin or thick and pack it for lunch box if you like. You should eat it hot to enjoy its best taste. For variations, you can add finely chopped palak leaves and add it to make the job easier. Lets see how to make easy palak chapati with step by step photos !

Palak Chapati / spinach chapathi recipe

Easy , healthy palak chapathi / Spinach chapathi recipe with step by step photos - Easy, instant dinner recipes

Cuisine: Indian

Category: Dinner Recipes

Serves: Serves 14 nos

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour / atta - 2 cups Palak leaves - 2 cups Ginger - 1 inch piece Green chilli - 1 no Curd - 1 tbsp Cooking oil - 1 tbsp Ajwain/ Carom seeds OR cumin seeds - 1 tsp Garam masala powder - 1 tsp Salt & water - as needed

METHOD

Wash and clean the palak leaves. Grind the leaves, green chilli and ginger to a smooth paste adding required water. Set aside. In a wide plate or bowl, take the whole wheat flour, ajwain, ground palak, curd, cooking oil, salt, garam masala powder and mix well. Add little water only if needed. Make a smooth dough.Knead for 5 minutes. Grease with oil. Cover & rest for 30 minutes. After 30 minutes, make ball sized dough and dust in wheat flour.Roll it thin or thick as you like. I rolled it medium thick. Heat a dosa pan. Put the chapati and cook in low to medium flame. When bubbles start to appear, flip the chapati and cook the other side. Apply oil on both the sides by flipping the chapathi. Remove and serve hot with onion raita or boondi raita. Enjoy !

Note

Adjust the quantity of masala powder as per your taste. For variations, you can add finely chopped palak leaves, grated ginger & green chilli instead of grinding them. You can use cumin seeds instead of ajwain.

Easy, healthy palak chapathi is ready to relish with boondi raita & pickle.

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Gobi Paratha Recipe–How To Make Cauliflower Paratha With Video Recipe

Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very much. That’s the first time I tasted a stuffed paratha in my life. He told me to try the same at home. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. 

When I tried it, all the stuffing came out while rolling and the paratha became a disaster. Still he appreciated me for my attempt and ate well. And that’s my man. Now after so many years of cooking, I can make a good gobi paratha for him. So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. 

You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !

Gobi paratha recipe/ Cauliflower paratha recipe

How to make gobi paratha/Cauliflower paratha at home with step by step photos and video !

Cuisine: Indian

Category: main course

Serves: 6 

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Atta/Wheat flour - 1cup Cooking oil - 1 tbsp Salt & water - as needed For paratha stuffing Cauliflower - 1 no or Grated cauliflower - 1.5 cups Cooking oil - 2 tbsp Green chilli - 1 no ( finely chopped) Grated ginger - 1 tsp Ajwain/Carom seeds – 1 tsp Red chilli powder - 1 tsp Dhania powder/coriander seeds powder - 1 tsp Garam masala powder - 1 tsp Cumin seeds powder - 1/4 tsp Turmeric powder - 1/4 tsp Aamchur powder - 1/4 tsp ( optional) Coriander leaves - 2 tbsp. ( to garnish) Salt - as needed

METHOD

In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing. Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry. Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate. Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder ,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.   Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal. Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly. Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.) Enjoy !

Note

Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha. You should grease the paratha with cooking oil or ghee for best taste. Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling. Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.

Enjoy this yummy, flavorful gobi paratha with your favorite side dish or simple masala raita.

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Easy Mooli Paratha Recipe – Radish Paratha

Radish paratha ( Mooli paratha, muli paratha in Hindi ) is a popular North Indian paratha recipe. It is basically a Punjabi recipe. Usually I make mooli paratha/ radish paratha by stuffing mooli masala in roti dough. But recent days, I have been making mooli paratha without stuffing following this easy method as told by my friend Shalini.Its a no onion no garlic paratha recipe. In this method, I have added the ground mooli along with spice powders to the whole wheat flour directly. To make this paratha soft, I have added besan flour, oil and curd. These ingredients help to keep this paratha soft for few hours. I have made these paratha thin as Sendhil loves this way. Make it thin or thick as you wish.Bachelors and working women will find this recipe very easy to prepare in busy morning hours or for dinner after coming back tired from office. Onion raita , masala dahi or pickle would serve as a best side dish for this paratha. Friends, do try this easy mooli paratha recipe at home and share your feedback with me. Lets see how to make this easy radish paratha / muli paratha with step by step photos !

Easy Mooli paratha / Radish Paratha recipe

Mooli paratha ./ Radish paratha in an easy way without stuffing !

Cuisine: North Indian

Category: Dinner / Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour - 1 cup ( I used Aashirvad atta) Besan flour - 1 tbsp Cooking oil - 1 tbsp Curd - 1 tbsp Radish - 2 nos ( medium sized) Carom seeds/ Ajwain - 1 tsp Finely chopped green chilli – 1 no Red chilli powder - 1 tsp Dhania powder – 1.5 tsp Garam masala powder - 1 tsp Coriander leaves - a fistful ( finely chopped) Salt – as needed Water – few tbsp  ( Use very less water) Cooking oil or ghee – to drizzle on paratha

METHOD

Wash and peel the skin of radish using a peeler. Discard the skin. Slice the radish into thin roundels. Grind them to a smooth paste without adding water. While grinding wipe the sides of mixie jar and grind for long time till radish becomes a smooth paste. If you do not want to grind the radish, just grate it using a fine grater and keep aside. No need to squeeze the water from it.   In a wide plate, take the wheat flour, besan flour, cooking oil, curd , carom seeds, red chilli powder, dhania powder, garam masala powderand finely chopped green chillies and coriander leaves.Mix everything well to make a crumbly mixture. Now add the ground radish paste/ grated radish and mix well without adding water. Flour will become semi wet now. So add very little water using a tbsp measure and make a soft, non-sticky dough. Make sure you do not add more water. If the dough becomes sticky, paratha may turn out dry and hard. So add water very carefully. The quantity of water depends on the water content in radish. I used less than 1/4 cup of water. Grease your hands with oil and make golf sized balls from the paratha dough.Arrange them in a plate. Take one ball, dust in wheat flour and roll it to a thin or thick paratha as you wish. Paratha should not stick to the rolling pin. Do not use more flour for dusting. It will make the paratha dry even if you add more oil. Make all the paratha and keep them in a plate. If  you are not able to make round paratha, just roll the paratha to any shape, cut it with a round box lid.  Heat a dosa tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear. Remove the paratha, brush with more oil or ghee if you wish. Serve it hot with raita and pickle to enjoy its best taste. If you are packing for lunch, just stack the cooked paratha one over the other, roll it in a thermal foil and keep inside the lunch box. Stays soft for few hours. Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Usually I make this paratha thin as per my family’s likings. Make it thick if you wish. You can replace carom seeds with cumin seeds. Adding besan flour is optional. You can skip it too. Adding curd and oil helps to make the paratha soft. Be careful while adding water. Add it little by little. The quantity of water depends on the water content present in radish.

Enjoy this easy mooli paratha with a simple onion raita and pickle and relish a quick breakfast/ dinner !

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