Sweet potato and squash parathas

30 minutes


Sweet potato and squash parathas

  • 50g of sweet potato, cooked and mashed
  • 25g of butternut squash, steamed and mashed
  • 100g of plain flour, plus extra for dusting
  • 1/2 tsp salt
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds, dry-roasted
  • 2 tbsp of coriander, finely chopped
  • 6 mint leaves, finely chopped
  • 1 green chilli, finely chopped or 1/2 tsp red chilli flakes
  • 2 spring onions, finely chopped
  • 1 tbsp of amchur powder, (dried mango powder) or juice of 1/2 lime
  • 4 tbsp of ghee


Mix all the ingredients together, except the ghee, in a large bowl. Slowly add the ghee a little at a time, mixing until all of the ingredients begin to come together to form a firm dough-like consistency
Knead it for a few minutes until all the ingredients come together, then turn out onto a floured work surface and knead the dough until smooth
Divide the dough into tennis ball-sized portions and shape into round balls. Keep the balls covered with a damp cloth
Heat a flat griddle pan, tawa or frying pan over a high heat. When hot, add a little ghee then reduce the heat to medium
Roll out each ball into a 5mm/¼ inch flat round paratha on a floured surface. Carefully place in the hot ghee and cook gently, pressing down the corners of the paratha with a clean tea towel or kitchen paper to ensure that it browns evenly
When one side is cooked, after about 3–4 minutes, turn over and cook the other side. Repeat until all of the parathas are made. Serve immediately with yogurt, raita or pickle. They are also lovely with some hot tea
When making any flatbread, using a large piece of foil to cover the cooked breads will keep them soft and warm. Put it over a plate or roll up the breads into the piece of foil completely until ready to eat