Скачать или смотреть Sweet Potato & Amranth Paratha | Vrat Special | Healthy & Nourishing

“Wholesome, gluten-free & vrat-friendly! 🌿✨

These Sweet Potato & Amaranth Parathas are packed with fiber, plant protein and natural sweetness—perfect for a nourishing breakfast, lunch or fasting meal.

Save & try this easy high-protein, gluten-free flatbread today! 💛

#SweetPotatoParatha #AmaranthFlour #GlutenFreeRecipes #HighProteinVegetarian #HealthyIndianFood #VratFriendly #WholesomeEating #EasyParatha #HomemadeGoodness #CleanEating”

Detailed recipe 👇
Ingredients:

240 grams Sweet potato (boiled/steamed)
100 grams Amranth flour
2 tbsp coriander, finely chopped
2 green chilies, finely chopped
1/8 tsp black pepper powder
1/4 tsp cumin powder
1/4 tsp dry mango powder/chat masala
1/2 tsp Sugar
1 tsp juice of a lemon
2 tbsp peanut powder
Black salt/sendha namak
Salt
Ghee (to apply on  the paratha)

Method:
1. Start by thoroughly washing the sweet potatoes, trim the ends, peel off the skin, cut them into circular discs (or any shape you like), and steam until soft and mashable.
2. In a bowl, add the steamed sweet potatoes (cooled to room temperature), amaranth flour, coriander, green chilies, black pepper, cumin powder, dry mango powder, sugar, lemon juice, peanut powder, black salt, and regular salt (if using), then mix and knead everything together to form a smooth dough. Let the dough rest for 10 to 15 mins.
3. Grease your palms lightly with oil or ghee. Divide dough into 5–6 equal balls.
4. For rolling the paratha, grease the dough ball with very little ghee then, place each ball between two sheets of parchment/butter paper and start rolling gently.
5. Heat a tawa or non-stick skillet on medium heat.Transfer a rolled paratha carefully onto the hot tawa. Cook for 1–2 minutes on each side, applying ghee around the edges and on top. Flip until both sides are golden with light brown spots.
6. Serve hot with some yogurt or chutney and enjoy ❤️