Misshapen Sweet Potato Spelt Parathas!

Blog readers, I'm so sorry I have taken so long to add a new blog entry! I have had quite the hectic August. First, I finally got a job (yaya!) and then I went off to VHPA Camp for a week (semi vacation). For a while I was MIA and not cooking. Things that don't blend well when you have a cooking blog. Well I think I have come back with a recipe that will make you very happy. It's something that is totally Ayurvedic friendly (and I am 99% sure) and is actually delicious! Most of my Ayurvedic friendly stuff tastes pretty good, but this one was something I seriously pulled out of thin air. 

World, I present to you: Sweet Potato Spelt Paratha! I do love me some parathas. Nothing is better than combining carbs with more carbs topped with melted ghee. My version is a healthier version (only just) and I think all of you will love it! Check out the recipe below.

Sweet Potato Spelt Parathas 

• Filling
• 1 sweet potato, cut into large cubes
• 3 cloves of garlic 
• 1/2 in of ginger 
• 2 tbs coriander leaves 
• 1 tbs cumin seeds 
• Salt 
• 2 green chilies 
• 1/2 tbs of lemon juice 
• Paratha Bread
• 14 fistfuls of spelt flour 
• Pinch of salt
• 3-4 tsp ghee 
• Water (enough to make a dough) 

Directions 

1. In a pot, boil the sweet potato until it is soft. Drain the water and set aside. 

2. In a blender jar, add the rest of the filling ingredients and blend into a rough chop. 

3. Combine the sweet potato with the rest of the filling ingredients. Mash the sweet potatoes into a uniform mixture. Then make 14 even size dollops of filling. Dollop is an official measurement. 

Mmmmm, pretty

4. In a bowl, add the spelt flour, salt, ghee and water. Fistful may not seem like the most sophisticated measurement system, but it's what my mom told me to use. She said that when you make roti, one equals one fistful of flour. So far it has worked for me. Also remember not to over work this dough because the spelt flour can become brittle when cooked.

Yummy, ghee.

5. Roll the dough into a log and divide into 14 even round balls. Place them back in the bowl and cover with plastic wrap. So they don't dry out and become an epic fail.

6. Take a cutting board (or roti rolling board) add a little spelt flour. Then take one of the ball and flatten it with your fingers. Then using a rolling pin, roll it out in to a small circular round. 

7. Then place one of the dollops of the filling in the middle of the round. Then pull in the sides of the dough around the filling and cover it. 

8. Then take the rolling pin, and carefully roll the filled round into a flattened circle. Now be careful to not have the filling squirt out the edges of the paratha. If it does, it's not a huge deal, just be careful.

Australia is a legitimate paratha shape.............

9. Heat a tava or pan to medium high heat. Add the paratha and then add oil around the edges of the paratha. Cook until golden brown on both sides. 

*Notes*

* Round parathas are overrated. All of my parathas looked like Pacific Islands. On purpose, perhaps?

* These can be eaten by themselves or with a side of your favorite subji, achaar, lentil or soup. 

* If you are reheating this, do it on the stove and not in the microwave. 

* When you make the portions of fillings, you may get more or less than what I measured. That is okay, just adjust your fistful of flour accordingly. For every one dollop of filling there should be one ball of dough. 

Ease: I would give this a medium to hard. This is a long process (probably more than an hour) and definitely requires some patience 

Ayurvedic Friendly: Yes! And I'm sooo excited it is!!! 

Yummy: Soooo good, and you know what, the sweet potato didn't make it sweet!