Indian recipe

Sweet Potato Paratha

Also known as shakarkandi paratha

Soft, spiced flatbreads made with sweet potato and no added water. So tasty they don't need a curry, and great for packed lunches.

Did you know? Sweet potatoes aren’t related to potatoes. They belong to the morning glory family. Read my story →
VegetarianVegFlatbreadLunchbox⏱ ~50 minMakes 10 parathas▶ Subscribe on YouTube
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Tick items off as you go10 parathas

Dough

  • 300 gsweet potato (about 1 regular one)
  • 1½ cupschapati atta (or regular flour): start with 1 cup, add more until not sticky
  • a small sliceginger, mashed
  • optionalchopped coriander leaves
  • 1 tspolive oil
  • to brushghee or butter

Spices

  • ¾ tspsalt (to taste)
  • ½ tspturmeric powder
  • 1 tspchilli powder
  • 2 tspcoriander powder
  • ¼ tspgaram masala
  • ½ tspamchur (dry mango powder)
  • a pinchajwain (carom) seeds
  • a pinchfennel seeds
  • 2 pinchescumin seeds
  1. 1
    Peel and dice the sweet potato: cut crosswise, then each piece into 4 cubes.
  2. 2
    Boil the cubes in plenty of water until a fork goes in easily, about 15 minutes (or use a pressure cooker).
  3. 3
    Drain and mash with a potato masher until mushy.
  4. 4
    Add flour and spices. Start with 1 cup of flour, then the salt, turmeric, chilli, coriander, garam masala, amchur, ajwain, fennel, cumin and mashed ginger.
  5. 5
    Knead without water. The sweet potato has enough moisture. If the dough is sticky, add about ½ cup more flour, the coriander leaves and 1 tsp of olive oil, and knead until smooth and non-sticky.
  6. 6
    Rest the dough, covered, for 10 minutes so it's easier to roll.
  7. 7
    Roll like a chapati: make a small ball, press, dust in flour and roll gently. It's a little stickier than chapati dough at first.
  8. 8
    Cook on a hot pan over high heat until bubbles form, then flip. When both sides are half-cooked, flip again and press so it puffs (they puff less than chapatis, but they're softer).
  9. 9
    Finish with a little ghee or butter on top.

Tips from the video

No water in the dough. The sweet potato provides all the moisture you need.
Adjust the flour as you go. The amount isn't fixed: keep adding until the dough isn't sticky.
Ghee keeps them soft, especially if you're making them the night before for lunch.
No curry needed. They're delicious on their own, or with plain yogurt or pickle.
The seeds are optional, but ajwain, fennel and cumin add flavour and help digestion.

💡 Extra tips, not in the video Bonus tips

Packing for lunch: stack them with baking paper in between and wrap in foil while still warm.
Make ahead: the dough keeps in the fridge for a day, wrapped tightly.
The story behind the dish

A paratha with a secret

My friends from Punjab often say that every leftover curry ends up in a paratha at breakfast the next day. Inspired by that, I thought it would be great to make parathas with sweet potatoes instead of regular potatoes (as in the famous aloo paratha).

I love the taste of sweet potatoes, but this paratha took it to the next level. It's also great for people who aren't fond of their taste: the spices mask it and give it a flavour nobody would be able to guess.

Curry++ · 8 November 2026

💡
From the hacks library · added 6 Nov

Make your own chai masala

Toast whole spices for 5 minutes, blend to a powder, and add a pinch whenever you make tea. It's homemade masala chai in seconds. From Masala Chai →

Browse all hacks →

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