Beet-Sweet Potato Stuffed Prantha

Hello everyone, I couldn't write about the little break that I took, in my last post. So here I am after a month or so. But my blog has always been on my mind. Well, today I am very happy to share this recipe. Actually one day my friend asked me to give an idea to add beetroot in paranthas (flat bread) for her kid. And the challenge was not to make the kid realise it. So I thought it over n over n over. Without anything on my mind to start with, I went buying vegetables.

And when I reached to beetroots, I saw SWEET POTATOES next to them and voilà, I got the right combination to work with. It clicked me that very moment what to add more into the stuffing :-) The sweetness of sweet potatoes can easily overtake the distinctive taste of beetroots. So I went home excitedly to try it out. And that was just the thing I wanted. It was a big hit at my home too. So you see sometimes you get the inspiration from anywhere.

Well, talking about sweet potato, this versatile, inexpensive and easily available vegetable is a must-have in my diet. It is super rich in B6, vitamin C, Vitamin A and Vitamin D. I didn't know about the viatmin D until I learned about it one day and hence I found one more good reason to love sweet potatoes.Vitamin D is very important for our bones and immune system. And since there are just countable food that are rich in Vitamin D, Sweet potato is a tasty option. Sweet potato is also high in iron and magnesium. And the beetroots also, rich in vitamins, minerals and antioxidants. So this recipe is now in my must-try list. These pranthas have a very nice sweet and tangy flavour and goes so well with the green chutney. Try it someday and as always cook the natural way!!!

You need

For stuffing
2 cups chopped sweet potato (boiled and peeled)
3/4 cup beetroot (peeled and grated)
handful of mint leaves
handful of coriander leaves
2 tablespoon lemon juice
1 green chilli (chopped finely)
1-2 garlic clove (grated)
1 teaspoon dried mango powder (optional)
1/2 teaspoon pepper powder
salt to taste
oil for frying

For pranthas
1 & 1/2 cups whole wheat flour. (plus more for dusting)
water to knead
pinch of salt (optional)

Method

1. Knead the flour using enough water to make a soft dough (add the water little by little). Knead for 2 more minutes and keep aside.

2. In a bowl, mix all the stuffing ingredients and mash them all well. Divide the stuffing into 4 (or 5*) equal parts.

3. Make 4 (or 5*)equal sized balls from the dough.

4. Now heat a tawa (flat pan). Using some loose flour (to keep it from sticking to the surface), flatten a ball using a rolling pin and stuff it with one part of the stuffing. And then pinch in the edges to seal, as shown here

5. Now again using some loose flour and rolling pin, flatten the prantha into a round shape.

6. Put the prantha onto the hot tawa, flip it  after 30 seconds and brush some oil on top, flip again. Now oil the other side as well. Turn the flame to low setting, flip the prantha one last time and cook till it is ready.

7. Repeat the process with other pranthas also and Enjoy with some green chutney.

* The number of pranthas depend upon the size. This recipe makes 4 large pranthas and  5 medium sized pranthas.

Serves 4-5