On this page I’m sharing the vegan recipe for sweet potato stuffed Paratha. It’s a great snack or starter. Have you ever heard of Paratha? It’s an Indian flatbread that you can eat with curries. But Paratha is also great to stuff with a filling of your choice and serve it as a snack, starter or side dish. I created a vegan recipe for sweet potato stuffed Parathas and on this page I’m sharing the recipe with you.
You can buy Paratha in the Netherlands, I ordered them at Asian Food Lovers. They’re delivered frozen so you can just keep them in the freezer until use. It’s handy to always have a package at home in case you need to make a last-minute snack. The Paratha sheets are vegan, lactose-free and halal.
You can stuff the Paratha sheets with whatever you want. I went for a vegan stuffing of sweet potato, scallions and parsley. I’ve seasoned the filling with some Garam Masala herbs to add an Indian touch to it.
Recipe sweet potato stuffed Paratha
Ingredients (serves 5):
1 package Paratha sheets (5 pieces)
400 grams sweet potatoes
1 teaspoon Garam Masala
2 scallions or spring onions, chopped
A handful of fresh parsley, chopped
Olive oil
Bring water to a boil. Clean the skin of the sweet potatoes and boil them until soft in about 20 minutes.
After boiling, you can easily peel off the skin.
Put the boiled and peeled potatoes in a bowl and mash them with a fork.
Add the Garam Masala, scallions and parsley. Stir to combine.
Take the Paratha out of the freezer and let them defrost for 1-2 minutes.
Divide the mashed sweet potatoes over the five Parathas, covering half of each Paratha.
Fold them over so that you’ve got a semi-circle stuffed with the mashed sweet potatoes.
Warm some olive oil in a skillet and bake two Parathas at a time. Fry for a few minutes on each side until golden brown. Cut each Paratha in half before serving.
The sweet potato stuffed Parathas taste great with a dip of soy or coconut yogurt with some fresh parsley stirred through.
You might also like my recipe for Chinese scallion pancakes.
