A few days ago, I set out to make a simple carrot paratha. But as I was gathering everything, I noticed a cooked sweet potato sitting in the kitchen — one of those small leftovers that quietly ask to be used. So into the dough it went. And just like that, these sweet potato and carrot parathas came to life — soft, gently spiced, and with a hint of natural sweetness that made them feel extra comforting.
There’s something so grounding about working with your hands — feeling the warmth of the dough, the calm rhythm of rolling, and the moment the parathas puff and turn golden on the tawa. I paired them with palak paneer and bootor dali / chickpea dal — two of my favourite recipes (both already on the blog) — and a bowl of cool, creamy yogurt on the side. It was a meal full of colour and quiet satisfaction.
As I cooked, I thought about how often small, unplanned moments like that — a leftover sweet potato, an unexpected flavour — can turn an ordinary meal into something special. These parathas reminded me that healing and joy both live in the in-between spaces: in the things we don’t plan but learn to welcome.
If you make these, I hope they bring you the same warmth and ease they brought me — a reminder that comfort can come from the simplest of kitchens, one slow day at a time.
Continue reading for the full, printable recipe and for my sweet Potato and Carrot Paratha.
All the Indian style recipes on this website can be found here.
You might also like the following recipes from this website-
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Sunita's World- Life and food
Blog- www.sunitabhuyan.net
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
Family favourite recipes🥙
Recipe card-
Sweet Potato and Carrot Paratha
Ingredients
- 4 C whole wheat flour + more for kneading and rolling ( atta)
- 1 sweet potato, roasted and peeled
- 2 carrots, peeled and ground coarsely with 1 chopped onion
- 1 tsp ajwain ( carom seeds)
- a small bunch of coriander, finely chopped
- 1 tsp crushed red chillies
- 1 tsp freshly ground black pepper
- Salt to taste
- 2 tbsp oil + more for cooking
- ½ C (more or less)
Instructions
- In a large mixing bowl, combine the atta, cooked sweet potato, carrots, onion, ajwain, chopped coriander, black pepper, chili flakes, salt, and 2 tablespoons of oil.
- Rub all the ingredients together with your fingertips to coat everything with the flour.
- Add the water gradually to knead the mixture into a soft, pliable dough. Add more water, a tablespoon at a time, if needed. The dough should be soft but not sticky. If its too sticky, add a little more flour, a tablespoon at a time.
- Cover the dough and let it rest for 20-30 minutes.
- Divide the dough into 15-16 balls and slightly flatten them a little.
- Heat a flat pan / tawa.
- On a lightly floured surface, roll each ball into a thin, round paratha. Keep the remaining portions of dough covered to prevent them from drying out.
- Place a rolled paratha on the hot surface. Cook until you see bubbles forming, then flip. Brush lightly with oil and cook the other side until golden brown and brush that side with a little oil too. Flip more until both sides are cooked and have those lovely golden spots.
- Once cooked, keep the parathas wrapped in a kitchen towel or aluminium wrap .
- Make parathas with the rest of the portions of dough. Stack them on on top of the other.
- Serve hot with some Indian style curry. I served these with this palak paneer, this bootor dali / chickpea dal and some spiced yogurt on the side. You can find more options for Indian side dishes here.
Notes
You might also like to try the following recipes from this website-
Until next time,
Sunita
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