Ingredients
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1 Mashed Sweet potatoSkin remmoved
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1 Singada atta
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Finely xhopped coriander
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Green chilliesFinely chopped chopped
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Small piece of gingerGrated
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Sendha namakrock salt
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Wateras required
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Gheehandling the dough and cooking
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1 cup Curd
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2 Finely chopped cucumber
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1 Grated carrot
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Black pepper crushed
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1 tsp Jera
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Crushed peanuts
About
Steps
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1
Done
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To Make Paratha - Mash 1 medium size sweet potato (remove the skin). |
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2
Done
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Into that add 1 cup Singhada atta, some fresh coriander finely chopped, few green chillies finely chopped, a small piece of grated ginger and sendha namak. |
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3
Done
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By adding water as required, make soft atta. (Add water gradually). This is a gluten free atta, the texture of dough won’t be same as regular atta dough. |
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4
Done
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Apply some Ghee on your palm and on the plastic sheet add take 1 portion of atta and place another plastic sheet on the top. |
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5
Done
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With help of your hand, spread atta thin like paratha. (Thickness should be like Aloo Paratha). |
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6
Done
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Heat up the tawa, grease with Ghee, place the paratha carefully on tawa and cook paratha with Ghee till you get golden color on both sides. |
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7
Done
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To Make Raita - Take 1 cup curd. |
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8
Done
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Into that add finely chopped 2 cucumbers, grated carrot, Sendha namak as per taste and some crushed black pepper. |
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9
Done
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For tadka, in a pan, heat 2 tsp Ghee, add 1 tsp jeera. |
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10
Done
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Once it crackles add 2 tbs crushed peanuts. |
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11
Done
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Once peanuts turn golden, pour tadka into the cucumber raita. - Enjoy this Tadka Raita and Paratha this Navratri. |
