Credits: @yumcurry88/Instagram
– 2 cups sprouted ragi (finger millet) flour – 2 medium sweet potatoes, boiled and mashed – Salt to taste – 1 tsp cumin powder – 2-3 tbsp oil for cooking – 1/2 tsp ginger paste – 1 green chilli, finely chopped – 1/4 cup finely chopped coriander leaves – 1/2 tsp ajwain (carom) seeds – Warm water as needed – Extra ragi flour for dusting – Plain yoghurt or raita – Pickle – Butter or ghee for serving
Credits: @yumcurry88/Instagram
Mix cooked, mashed sweet potato with sprouted ragi flour, salt, and cumin powder until a pliable dough forms.
Credits: @yumcurry88/Instagram
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
Credits: @yumcurry88/Instagram
Divide the dough into golf ball-sized portions and dust with ragi flour.
Credits: @yumcurry88/Instagram
Roll each portion into a circle about 3mm thick using a rolling pin.
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Heat a flat griddle or tawa over medium heat until hot.
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Cook each paratha for 2 minutes per side, brushing with oil and pressing gently with a spatula.
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Serve hot with raita, pickle, or your favourite curry.
Credits: @yumcurry88/Instagram
Will you try Janhvi Kapoor's post-workout indulgence?
Credits: @yumcurry88/Instagram