Sweet potato and coconut parathas / flat breads - gensigadda/ chilakada dumpa kobbari roti

Ingredients

• 1 medium sized sweet potato
• 1/4 cup dried coconut or fresh coconut grated very fine
• 3/4 - 1 cup whole wheat flour
• 1 cardamom grounded / 1/2 tsp cardamom powder
• Sugar/jaggery according to taste
• Ghee or butter stick for cooking

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Preparation

• Cook the sweet potato in a microwave under potato setting in a microwave safe bowl covered with very little water.
• Once the sweet potato is completely cooked, peel and mash the sweet potato. While its hot add jaggery / sugar, elaichi, nutmeg, salt.
• If you want to add dried coconut add it now, otherwise if you wanna use fresh scraped coconut add it once the sweet potato mixture is cooled to room temperature
• Once the potato is cooled, add some milk, add flour and try to bind together.. You might need to adjust the amount of flour, milk according to the size of the sweet potato.
  
• The dough should be very soft and moist. Apply ghee allover the dough keep it covered for half an hour. Resting is a must for moist rotis.
• Divide and roll out the dough using very less flour. and heat them on the griddle just like chapathis, for instructions on hot to heat and store them click here.
• Serve them hot or cover them for later.

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