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Purple Sweet Potato Roti

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Ingredients

Scale

  • 1 medium purple sweet potato (about 1 cup mashed)

  • 2 cups gluten-free all-purpose flour (or regular all-purpose flour if not gluten-free)

  • ½ teaspoon salt

  • 1 teaspoon olive oil (or ghee for extra richness)

  • 1 teaspoon cumin seeds (optional)

  • Water (as needed, about ½ cup)

  • Extra flour for rolling out the dough

Ingredient Highlights

  • Purple Sweet Potato: Rich in antioxidants, vitamin A, and fiber, purple sweet potatoes give this roti its distinctive color and slightly sweet flavor.

  • Gluten-Free Flour: If you need a gluten-free option, gluten-free all-purpose flour works perfectly to create a soft, pliable dough.

  • Olive Oil or Ghee: The addition of olive oil or ghee provides a bit of richness and helps make the roti soft.

  • Cumin Seeds: These are optional, but they add a lovely earthy flavor to the roti, which complements the sweetness of the purple sweet potato.

Instructions

Prepare the Dough for Purple Sweet Potato Roti

  1. Cook the Sweet Potato: Start by cooking the purple sweet potato. You can either boil it or bake it. If boiling, peel and cut the sweet potato into chunks and cook them in a pot of water for about 10-15 minutes until soft. If baking, wrap the sweet potato in foil and bake at 375°F (190°C) for 45-60 minutes or until tender. Once cooked, mash the sweet potato with a fork until smooth.

  2. Make the Dough: In a large mixing bowl, combine the mashed sweet potato, gluten-free flour, salt, and cumin seeds (if using). Add olive oil or ghee to the mixture and begin to mix everything together.

  3. Add Water Gradually: Slowly add water to the mixture, a little at a time, until a smooth and soft dough forms. You may need more or less water depending on the moisture content of the sweet potato and the flour you’re using. The dough should be soft but not sticky.

  4. Knead the Dough: Once the dough has come together, knead it on a clean surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 10-15 minutes to allow the flour to absorb the moisture.

Roll Out the Roti

  1. Divide the Dough: After the dough has rested, divide it into 6-8 equal-sized balls, depending on how large you want your rotis to be.

  2. Roll Each Ball: Take one dough ball and roll it out into a flat circle on a floured surface. Use a rolling pin to gently roll it to your desired thickness, ensuring it is even. If necessary, sprinkle a little more flour to prevent sticking. The roti should be about 6-8 inches in diameter.

Cook the Purple Sweet Potato Roti

  1. Heat the Tawa or Griddle: Heat a tawa (griddle) or flat pan over medium-high heat. Once it’s hot, place one rolled-out roti onto the pan.

  2. Cook the Roti: Allow the roti to cook for about 30 seconds or until small bubbles form on the surface. Flip the roti over and cook the other side for another 30 seconds.

  3. Apply Ghee or Oil: Brush a little ghee or oil on both sides of the roti and cook for a further 10-15 seconds on each side until it’s golden brown and slightly crispy.

  4. Repeat: Continue with the rest of the dough balls, rolling and cooking each roti until all are done.

Serve the Purple Sweet Potato Roti

 

  1. Serve: Serve your Purple Sweet Potato Roti warm with your favorite curry, stew, or side dish. Enjoy the vibrant color and subtle sweetness that pairs beautifully with savory meals.

Nutrition

Find it online: https://buttereats.com/purple-sweet-potato-roti/