Sweet Potato Parsley Chapati
Ingredients:
- 3 C. Sweet Potatoes
- 2 C. Baking flour
- ½ C. Warm water
- ¼ C. Parsley, finely chopped
- 1 Tbsp. Oil
- Pinch of salt
- Oil for frying
Observations
- The type of sweet potato will determine the color and sweetness of your chapati.
- Do not use waxy or watery sweet potatoes
- Have extra flour nearby for dusting the workplace and the rolling pin
- Over-kneading the dough will cause the chapatis to get hard.
- Roll the chapati according to your desired thickness.
- You can substitute parsley with another herb of your preference
Method:
Peel the sweet potatoes and boil/steam them till soft and tender. Measure three cups of boiled sweet potatoes and mash them finely. Add flour, salt, parsley and oil. Mix while adding water little by little until a firm dough is formed. Knead the dough for one minute. Set the dough aside for 10 minutes. After 10 minutes, divide the dough into 9 equal balls. Dust the working surface and roll out the balls into chapati. Heat about a teaspoon of oil on medium heat. Add the chapati. Keep flipping after every 5-10 seconds until the chapati becomes fluffy-ish and has turned slightly golden brown. Remove from fire. Repeat the process till all the nine balls are done. Makes 9 Chapatis. Serve with your favorite sauce, or stew. You can just fry an egg and have a homemade rolex on the go.
