Sweet Potato Masala Parathas


Mmm, parathas. Delicious breads fried in ghee and stuffed with stuff, be it aloo (potato), gobi (cauliflower), paneer (cheese), palak (spinach)… Or in my case, leftover sweet potato masala (sweet aloo masala?).

First, the masala I used. This is a rather unorthodox method of making parathas but don’t you worry, it’ll be yummy.

Sweet Potato Masala

Adapted from VahChef

Sweet potatoes: I used 4 and they were all varying in size and length. About 500 grams, peeled and cubed.

1 teaspoon cumin seeds

1 tablespoon garlic/ginger paste

1/2 tablespoon large black mustard seeds

2 tablespoons urad daal

1 small red onion, chopped

1 tablespoon turmeric

1 handful curry leaves

Salt to taste

Boil the sweet potatoes until fork tender. I accidentally overcooked them, making them mushy, which didn’t bode well for this masala on its own. But as parathas… it’s perfect.

Heat oil in a pan. Add mustard seeds. When they sizzle, add the cumin. When that fries, add the urad daal and turmeric. Add the rest of the ingredients and saute until the onion is browned and tender.

Add the sweet potatoes and let it fry for 3 minutes ish, or until the sweet potatoes caramelize a bit.



I used the techniques used in this recipe from vegrecipesofindia.com

1 cup whole wheat flour

1 tablespoon oil

pinch of salt

water (< 1/2 cup ish)

Dough: Combine 1 cup of whole wheat flour with a pinch of salt and 1 tablespoon of oil, and add enough water until a dough forms. Knead this dough and then let it ferment for 25 minutes under a dishcloth.

After 25 minutes, divide the dough into balls and roll out into small rounds.

Heap a few tablespoons of the sweet potato mixture into the center, and then take the sides of the round and bring them together on top of the stuffing, to make a little twisted dumpling.

Roll this out again, and make a bigger round.

Spread some ghee over the surface of this and, on a hot tawa, fry until it gets golden brown in places. Spread some ghee on the uncooked side and flip and cook the other side. Ta da!

Bear with me. This was my first attempt and it was a lot of fun. I don’t usually do step-by-step photos but the process was pretty cool (and messy).


So after you make your dough, roll out a thick round about 3-4 inches in diameter. Spoon some of the prepared filling into the center.


Do THIS! Make a little dumpling out of it. Take the sides and pinch them together.


Then, you’re supposed to squish this and roll them out again, bigger, without actually tearing them. I didn’t really succeed at the no tearing thing.

But: browned sweet potato innards = YUM.


This was my best paratha. Soooo good.


Probably one of my favorite cooking adventures so far. And, a plus, because the sweet potato masala I thought I messed up got a second life as paratha stuffing!


Whole Wheat Bread

I made bread!

I used yeast. It worked!

I added sugar and flour and maple syrup. I put it in a warm place. It rose!

I kneaded it until my shoulders dislocated. It rose again!

I took revenge for my sore shoulders by punching it until it had to throw in the towel. I divided it somewhat evenly and placed it in loaf pans, some mini, some large. It rose again!

I baked it. It became golden brown! (Even if some loaves looked a little special.)

I let it cool and ate it with butter (er, olive oil smart balance… it has such a nice flavor!) and felt accomplished!

So many exclamation points!

Maple Whole Wheat Bread

Adapted from this recipe

Makes 3 9×5″ loaves or 2 loaves + several mini loaves

3 cups warm water
2 packages active dry yeast
1 tablespoon brown sugar
5 cups whole wheat pastry flour
3 tablespoons oil
1/3 cup maple syrup
1 teaspoon sea salt
2 cups whole wheat flour + more for cutting board and kneading

In a very large bowl, dissolve brown sugar in warm water. Add yeast once dissolved, stir, and let sit for a while until thickened.

Add 5 cups of whole wheat pastry flour, mix until just combined. Cover with a clean dishtowel and let it sit in a warm oven (an oven having been heated by the “warming” setting and turned off) or other warm place. Let rest for 30 minutes until risen and bubbly.

Add 1/3 cup maple syrup, oil, and salt, stir. Add whole wheat flour 1/2 cup at a time. The dough will still be somewhat sticky.

Lightly flour a clean surface with more whole wheat flour, and knead knead knead adding more ww flour as needed until the dough is sticky but pulls away from your hands without tearing.

Spray PAM in a HUGE bowl, and place dough in there, turning to coat. After 1 hour to 1.5 hours, it will have doubled in size.

Preheat oven to 350°F. Spray PAM into loaf pans.

Turn out dough onto a clean, unfloured surface (silicone mats are awesome) and punch it down. Divide into three equal loaves, and if using mini pans, divide one of the three into more equal portions. Knead each slightly, and place into prepared loaf pans. Cover loosely with a dish towel and let it rise 20-30 minutes, or until loaves have risen about the pans by 1/2 inch to 1 inch.

Bake 25-35 minutes or until lightly golden brown. Cool 10 min in pan, then cool completely on a cooling rack.

Relics from my childhood. Notice Pokemon creatures in the back. (Well, mine and my brothers’ childhoods). (Also, my dad cleaned out some toys from the basement which he stowed on the table that I like to use with taking photos of food). (I am lazy). And oh my gosh, I have no sense of cutting equal thicknesses.
This bread was so delightful! Flaky crust, tender nutty inside. The small loaves were fun for taste testing, and also doubled as sandwich rolls! The maple syrup flavor does not come through much, making this a perfect sandwich bread… Such as below, a homemade tuna salad sandwich with tomato and lettuce on homemade bread. The larger loaf slices were a little bit more crumbly and not as good for sandwiches, but delicious for a snack, spread with almond butter and jelly or butter, toasted, or as vessels for poached eggs.
Bread-making adventure? Success.