This vibrant ube paratha is a delightful savory paratha stuffed with purple yam flavored with spices. The earthy flavored ube filling along with spices and chilies is ideal to serve for breakfast, lunch or dinner.
Why Ube Paratha?
Ube is called as ratalu in India. This purple yam has a mild sweetness along with its earthy flavor. When combined with spices, this makes a perfect filling for savory parathas.
The purple yam as the name suggests is purple in color and adds a perfect and vibrant color to the filling This creates a visual appeal.
The purple yam is rich in antioxidants and hence this is a healthy twist to the traditional aloo paratha.
This is ideal to serve for any meal and it pairs with yogurt, dal, or any curries easily making it an exciting and vibrant paratha for lunch box too.
Ingredients for Ube Paratha
You will need the following ingredients to make this vibrant and nutritious paratha:
Whole wheat flour - Forms the base and gives structure to the paratha. This adds to the proteins and fiber.
Ube/ratalu - The filling is made with the purple yam, ube aka ratalu. This needs to be pressure cooked and grated. The quantity called in the recipe amounts to two and a half cups grated. This adds to the vibrant color of the filling.
Salt - gives flavor
Oil - to cook and knead the dough
Water - To knead the dough
Thai chili and Kashmiri chili powder - adds to spicy heat. You can increase or decrease thequantity based on your taste preference.
Cumin and garam masala - these add to the complex flavors in this paratha.
Cilantro - boosts aroma and flavor.
Ginger - enhances digestion and flavor of the filling.
Storage
You can store this paratha for a day at room temperature, and for a 4-5 days in the refrigerator. However, if you prefer, this is a great one to freeze for use later.
Serving Suggestions
This paratha is great to serve as such. You can serve this with some spicy pickles and yogurt for a quick and easy meal. This also pairs well with saag, tadka dal, or with raita like garbanzo raita or Roasted Eggplant Raita.
More Paratha Recipes
Chocolate Cashew Coconut Caramel Stuffed Paratha
Kale Kabocha Paratha
Lentil Lifafa
Ube Paratha
Ingredients
Ube Stuffing
- 300 g Ube
- ½ tbsp Ginger finely chopped
- ½ tsp Kashmiri chili powder
- 1 Thai chili finely minced
- 4 tbsp Cilantro chopped
- ½ tsp Cumin
- ½ tsp Garam masala
- ⅔ tsp Salt
For the Dough
- 1 ¾ cups Whole wheat flour
- 1 tbsp Oli
- ¾ tsp Salt
- 1¼ cups Water
To Cook Parathas
- 2-3 tbsp Oil
Instructions
- Add the whole wheat flour, salt, oil to the stand mixer. Sprinkle with water and knead to a smooth dough. Rest for 15 minutes and divide it into eight equal portions.
- Pressue cook the rattle/ube and peel it.
- Grate the cooked yam (yields about two and a half cups). To that add ginger, Thai chili, cumin, Kashmiri chili powder, cilantro, and garam masala. Combine and divide it into eight equal portions.
- Take a portion od the dough and flatten it into a 5-in. disc. Place a portion of the ube filling, gather the edges and seal it. Slightly flatten the ball and roll it into a 8-8-in disc dusting with flour as necessary. Repeat with the remaining portions.
- Heat a cast-iron pan. Place the rolled paratha and cook for a minute. Flip and cook for 40 seconds. Flip again and cook for 20-30 seconds. Brush with oil and remove from the pan. Repeat cooking the remaining parathas.
- Serve hotor warm with yogurt or pickle.
More 'U' Recipes from the group
- Culinary Cam: Curry Udon with Prawns
- Blogghetti: Easy Homemade Peach Upside Down Cake
- Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon)
- Food Lust People Love: Spicy Urad Dal
- A Messy Kitchen: Ube Muffins
- A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
- Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto
- Jolene’s Recipe Journal: Utah Buttermilk Scones
- Mayuri’s Jikoni: Vegetable Upma
Wendy Klik says
So many breads and each looks more delicious than the last.
hobby baker Kelly says
Somewhat jealous that you have access to the raw, whole ube! That really opens up the savory option for cooking with it. Your paratha sound delicious!
karens kitchen stories says
These are so gorgeous with the purple hiding under the layers!
Mayuri Patel says
Never thought that ratalu and ube are same! These Ube parathas look so inviting. Perfect for breakfast.
Jolene says
The color is gorgeous! I've never worked with actual purple yams, only the powder, would love to try it!
Sneha Datar says
We get purple yam in winter, must try the delicious parathas for hubby dear.
Colleen - Faith, Hope, Love, & Luck says
Wow! Just look at that lovely purple color!!! We need more purple food in our lives, right???
Lisa says
Totally love the purple peeking through and I must agree with Colleen, we need more purple in our foods. This sounds delicious.