Sweet potatoes parathas filled with avarakkai (field beans) and lobia masala

I like to add different masalas while making parathas, especially sweet potato and boiled smashed potatoes. Its easy and taste good. Anything can be stuffed inside paranthas and my kidoos will gulp and polish the plate. Thus making it a treat. 

Ingredients

Sweet potato 2 medium (boiled, peeled and smashed)
Whole wheat atta 2 cups
Jeera 1 tsp
Coriander 1 tsp
Avakkai pickle masala 2 tsp(mango pickle masala)
Salt as required
Turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Kalonji 1/2 tsp
Ajwain 1/2 tsp

Tips

Sweet potatoes should be steamed for two whistles in pressure cooker, when its still warm remove peel and use fork to gently crumble it.

Use little mustard oil and pickle masala from the achar. It gives good flavour and adds taste to parathas.

For the filling

Steam field beans with turmeric and salt, tempering done with cumin seeds, grated coconut. Make a soft, dry mixture.

Method

The dough is prepared by adding all ingredients and normal temperature water. Make a soft dough.

Roll out small disc using dough, fill a small portion of avarakkai dry masala, carefully close, make a small potli, press and roll into paranthas. Cook both sides by adding little ghee till golden brown spots appear. Serve with butter, chutney and lobia masala.

Lobia masala was a quick dish made. I 've soaked lobia in the morning. By evening it was almost double its size.

Ingredients

Lobia 1 cup
Turmeric powder 1/2 tsp
Jeera, coriander powder 1/2 tsp
Garam masala 1 tsp
Chopped fresh coriander 1tsp

Onion 1 chopped
Tomato 1 chopped
Ginger a tiny piece
Green chilli 1 thinly sliced
Garlic a few pods (optional)
Ghee 1 tsp

For tempering

Ghee 1 tsp
Kasuri methi 1/2 tsp
Red chilli powder 1/2 tsp

Tips

Remember to soak lobia for about 4 to 5 hours.

Use ghee for tempering.

Method

In a small pan pour ghee saute onion, tomato, ginger, garlic and green chillies, till onions turn translucent.

In a pressure cooker add lobia, other dry masalas, sautéed onions, tomatoes, garlic, ginger and green chillies. Add 2 cups of water and pressure cook for 3 whisles in medium flame.

Finally make tempering in a small pan pour ghee add kasuri methi, red chilli powder, once kasuri methi release aroma pour it on top of prepared lobia and garnish with chopped coriander leaves. Serve.