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Shakkariya Paratha

Cuisine : Farali, Fusion

Course : Main Course, Snack

Main Ingredients : Sweet potato, Water chestnut flour, Amaranth flour

Shakkariya Paratha


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Cooking Time : 15 - 20 Minutes

Servings : For 3 to 4 persons

Pre-properation : Not Needed

Level of Cooking : Medium

Cooking Time : 15 - 20 Minutes

Servings : For 3 to 4 persons

Pre-properation : Not Needed

Level of Cooking : Medium

Ingredients : (View as Check-list)

Shakkariya Paratha : Ingredients List:













Sweet potato: 1kg (without Fibres), Water chestnut flour: 150gm, Amaranth flour: 150gm, Ginger-chilly paste: 2 tablespoon, Lemon: 1 medium sized, Finely chopped coriander leaves: 2 tablespoon, Pepper powder: 1 teaspoon, Sugar: 2 tablespoon, Curd: 3-4 tablespoon Cumin Powder(coarsely gringed): 2 tablespoon, Ghee: 3-4 tablespoon (to grease the parathas), Rock salt / Salt: as per taste, Red chilly powder: 1 teaspoon (optional)

Preparation Method :

Step 1: Thoroughly wash sweetpotatoes and boil them through steam in a big vessel on high flame. Please note that sweetpotato should not be boiled in water as it will affect its taste.

Step 2: After being boiled allow sweetpotatoes to cool at room temperature.

Step 3: Remove the skin of sweetpotatoes and finely grate them in order to remove the fibres.

Step 4: Add water chestnut flour, amaranth flour, ginger-chilly paste, cumin powder, sugar, pepper powder, finely chopped coriander leaves, lemon juice and salt or rock-salt to the grated sweetpotato and mix it well.

Step 5: Add curd and knead the dough from the mixture. Grease the dough with ghee. (Note: Don't use water for kneading the dough)

Step 6: Roll balls of medium size from the dough.

Step 7: Sprinkle the balls with amaranth flour and roll flat parathas of thick consistency.

Step 8: Cook the parathas on a pan with low heat. Roast both the sides till they turn golden pink.

Step 9: Grease both the sides with little ghee and allow tocook for a minute.

Step 10: Serve hot with curd or Green chutney.

Note: If you face any problem while rolling parathas than add little amount of amaranth flour and water chestnut flour in the mixture to avoid the difficulty.

Key Words: TASTYSHRAVAN, Sweetpotato paratha, Shakkariya Paratha, Paratha, Shakkariya, Sweetpotato, Farali,

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