Yuca paratha is a spicy, filling, and flavorful meal option for anytime of the day. You can serve these scrumptious whole wheat parathas with pickle, yogurt, or dal.
Why yuca paratha?
Yuca, aka tapioca or cassava is a nutrient rich root vegetable. It is loaded with carbs, however it is rich in dietary fiber, vitamin c, potassium, and magnesium. You can include yuca in many ways. Across the globe, yuca is often used in many cuisines. It can be boiled, mashed, fried, etc. You can use the flour to make grain free flatbreads too.
Yuca is mild in flavor. Therefore it is a great vehicle to use as a stuffing for making parathas with extra spices and herbs.
This is a versatile meal option. You can serve this for breakfast, lunch, or for dinner. Even one of these parathas is so satisfying that you won't feel hungry or "hangry" for a longtime.
Plus, you do not need a separate side as these parathas already have spicy yuca filling. Therefore it is a great on the go option too.
This yuca paratha is a very much similar to the popular and beloved aloo paratha. Taste this yuca paratha once, and you are hooked forever. It is better than aloo paratha. Though both are carb loaded, yuca paratha offers more nutrients too. That is because of the added peanuts and sesame seeds. Plus the paratha dough also has yogurt adding more nutrition to the paratha as well as enhancing flavors. In total, along with spices, cilantro, nuts, this paratha is one of a kind making the best meal.
A note about yuca
When working with yuca, it is important to remove the mid vein on the tuber as it is not edible and is toxic. Peel the yuca, the chop it into chunks, slit lengthwise and remove the midrib. In order to skip these steps, I mostly use the frozen ones as it saves time.
Ingredients
To make yuca paratha, you'll need the following ingredients:
Whole wheat flour - the wholesome nutritious paratha base.
Greek yogurt - adds not only tangy flavor but also proteins and calcium.
Salt - gives flavor
Chili flakes, Thai chili pepper, cayenne - these add to the spicy flavors. Adjust the heat based on your preference.
Yuca - this recipe uses frozen yuca. If using fresh yuca, process the yuca by removing the midrib in the tuber.
Turmeric, cumin, coriander - these spices add to the flavors of the paratha
Ginger - adds a punch of flavors
Sesame and peanuts - add to the nutty flavor as well as enhance the protein content
Cilantro - adds to the flavor and aroma boost.
Oil - This recipe uses coconut oil. I love that combo. You may use any oil or butter/ghee in this recipe.
Serving Suggestion
I love these parathas with mango or lemon, or even garlic pickle. Eggplant Raita is one of our favorites to have with this paratha. You can also serve with plain yogurt too.
For extra protein rich meal, serve these parathas with Dal makhni, Green Gram masala, or with Tadka Dal.
Storage
I would highly recommend to store these in the fridge if you are saving it to serve later. You may store upto a day outside, however, for better flavor and shelf life, stori g in the refrigerator is best. Warm the paratha on staove top and serve warm with pickle or yogurt. You can freeze these parathas too.
More Paratha recipes from A-Z
This year, as a part of #2024alphabetchallenge, I am making a-z parathas. We love to have parathas for any meal and it is easy to whip up a nutritious whole wheat based parathas with whatever you have on hand. That's how I make many versions and here is what I have shared until now. Make these for your family!
Chocolate Cashew Coconut Caramel Stuffed Paratha
Kale Kabocha Paratha
Lentil Lifafa
Wintermelon Whole Wheat Paratha
Yuca Paratha
Ingredients
For the dough
- 2 cups Whole wheat flour
- 1½ tsp Salt
- ½ cup Yogurt
- 1 tsp Chili flakes
- ⅓ cup Water
- 1 tbsp Oil
For the yuca filling
- 1 lb Yuca frozen
- 1½ tsp Salt
- 1 tbsp ginger finely chopped
- 2 Thai chili finely chopped
- 1 tbsp Sesame toasted
- 2 tbsp Peanuts toasted
- 1 tsp Cumin toasted
- 1 tsp Corainder toasted
- ½ tsp Cayenne
- ½ tsp Turmeric
- ⅓ cup Cilantro finely chopped
To cook parathas
- 3-4 tbsp Coconut oil
Instructions
- Add the whole wheat flour, salt, chili flakes, and yogurt to a mixer. Sprinkle water and knead to a smooth dough. Rest for 15-30 minutes and divide into eight portions.
- Boil the frozen yuca for 14-15 minutes until fork tender. Drain the water completely.
- Grind the peanuts, sesame seeds, cumin, and coriander to a powder.
- To a bowl add the boiled yuca, salt, turmeric, ginger, and cayenne. Mash thoroughly. Add the peanut mixture and cilantro. Mix thoroughly. Divide it into eight portions.
- Take a oa dough portion and roll it into a 4-in disc. Place a portion of the filling, gather the ends of the dough and seal it completely. Repeat with the remaining portions.
- Dust with flour as necessary and roll each into a 9-10 inch circular disc.
- Heat a cast iron pan, place a paratha and cook for a minute. Flip and spread coconut oil on top. Let that cook for another minute. Flip, and drizzle a quarter teaspoon oil. Flip again and cook for 30 minutes until you get nice golden brwon spots and the paratha puffs up. Remove from the pan and cook the rest of the parathas.
- Serve with pickle, yogurt, or dal.
Wendy Klik says
I have so enjoyed your double challenge. I hope you join us again next year so that I can see what other creative ideas you have.
magicalingrdnts says
Thanks Wendy! You made my day! I am eager to join the gang again to share the recipes.
hobby baker Kelly says
I never get over just how perfect your paratha always look!
magicalingrdnts says
Aww! Thanks Kelly!
Mayuri Patel says
Radha, I've grown up in a country where yuca or tapioca is a stable. We use it often in various dishes right some sabji to tikki but I have thought of making parathas with it. In fact I'm going to make them this weekend as I have frozen cassava in the freezer, all boiled and ready to be used.
magicalingrdnts says
Using frozen is a great idea as it saves time. Yuca being rich in carbs like potato, it is a great one to use a paratha filling. You'll fall in love with these parathas. Thanks, Mayuri!
Karen's Kitchen Stories says
You are the paratha master! I can't wait to see what theme you choose for next year! No pressure of course!
magicalingrdnts says
You made my day, Karen! Yes, no pressure and I am finalizing my recipe list and happy to share with you all.
Colleen - Faith, Hope, Love, & Luck says
You've been doing such an amazing job with the paratha this year...and Iove that you chose yuca this week as your feature!
magicalingrdnts says
Thanks, Colleen!
Stacy says
I grew up eating boiled and fried yucca so it's still one of my favorite vegetables. Your parathas with their tasty yucca filling are perfection, Radha!
magicalingrdnts says
Thanks Stacy!
Jolene says
One of these slathered with Greek yogurt would be the perfect breakfast right now!
magicalingrdnts says
Agree! That combination is the best! Thanks for stopping by Jolene!
Lisa says
I love this one! I can't wait to see what Z will be. You've done a fantastic job with this double challenge. What's next year's double challenge going to be?
magicalingrdnts says
Thank you Lisa! I am having a couple of ideas and some recipes are ready, finalizing it. It is fun to share them with you all.
Sneha Datar says
A perfect breakfast or lunch parathas!