There is something about weekends that bring out the “indulgent” in me. It’s like when Friday afternoon has arrived and work is finished, I want to almost celebrate with something delicious, something rewarding to kick off my weekend, for the two days that are truly mine!
Have you also noticed how even though we may deny ourselves of indulgent things we love throughout the week, we let go on the weekends? Like how I start my weekdays with healthy smoothies that I have for convenience sake but not for comfort or deliciousness.
But, what I crave every single day is actually a hot cooked breakfast – which is traditionally what most Indians eat as a morning meal.
Cornflakes, vegemite on toast, muesli and yoghurt with fruit are breakfast foods that I have not tasted for the majority of my life. In India, on most days, my mother would make ‘Parathas’ or flatbread with wheat flour for us growing up. Sometimes the Parathas would be stuffed with different types of vegetables and other times just cooked simply with a filling of Ghee (Clarified Butter), salt and chili and then slathered with more Ghee. It was just a way of life and one I loved and treasured immensely not only because the Parathas were delicious but because it was a simpler, quality time with my family and loved ones.
In my new home in Australia, I start my day very early for work, so having a hot breakfast on weekdays has not been possible
But as I, you, we do when we are in new environments, we adapt and find ways to incorporate tradition, indulgences and comfort when we can. That is, incidentally, also the philosophy behind The Modern Desi – a mixture of tradition and modernity borne out of new adventures, new foods and new cultures.
Now my traditional hot breakfasts are done on the weekend where we are much more likely to be more indulgent! On the weekends, have my fill of something fresh and spicy and savoury and slathered in everything that is not good for me. And I love it!
If you also love indulgent weekends, these delicious “Sweet Potato Parathas” made with the freshest sweet potatoes found in Sydney are a treat that will definitely soothe that craving. Serve the Parathas with green chili and mango pickle and cup of strong ginger tea, to make your Saturdays and Sundays happy treat days!
For the Stuffing
- 2 large sweet potatoes boiled and mashed
- 1 onion finely chopped
- Freshly chopped dill or coriander
- Salt to taste
- 1 tsp Turmeric powder
- Paprika or Red chilli powder as per your taste
- 1 tsp cumin powder
- 1 tsp mustard seeds
- 1 tsp vegetable oil
Heat oil in a pan and add the mustard seeds.
Add the onion and cook till translucent
Add the mashed potatoes and cook for 10 minutes. Add the spices and chopped dill/coriander.
Adjust the seasoning as per your taste.
For the Parathas
3 cups Wholewheat flour (Easily found in local shops)
Salt to taste
Mashed potato stuffing
Knead the flour with the stuffing. If the dough is too soft, add some extra flour to make it more workable.
Let the dough sit for 30 minutes.
Divide the dough into small equal shaped rounds.
Using a rolling pin shape them into a small quarter plate size shapes. You may need to use some dry flour if the dough sticks to the board.
Cook on both sides on a hot griddle.
Serve with Butter or Ghee. The Parathas can be frozen for up to 2 weeks.
Note:You can make the dough in advance and replace Sweet Potatoes with avocados (no need to cook them)