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Purple Sweet Potato Roti

A colorful twist on traditional flatbread using nutrient-rich purple sweet potatoes. Vibrant and flavorful with a soft texture.

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Purple Sweet Potato Roti - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Sweet Potato Base:
Cook and mash purple sweet potatoes for vibrant color and natural sweetness.
Form a Balanced Dough:
Combine ingredients to achieve the perfect consistency for rolling.
Rest for Relaxed Gluten:
Allow dough to rest for easier handling and better texture.
Cook with Careful Timing:
Achieve the signature spotted appearance while maintaining softness.
Purple Sweet Potato Roti - secondary view

How to Make Purple Sweet Potato Roti

Prepare the Sweet Potato Base
Cook and mash purple sweet potatoes for vibrant color and natural sweetness.
Form a Balanced Dough
Combine ingredients to achieve the perfect consistency for rolling.
Rest for Relaxed Gluten
Allow dough to rest for easier handling and better texture.
Cook with Careful Timing
Achieve the signature spotted appearance while maintaining softness.
Baking Tips
For best color, choose deep purple sweet potatoes like Okinawan or Stokes Purple varieties.
The dough should be soft but not sticky - adjust flour or water as needed.
Let the dough rest properly for easier rolling and softer rotis.
If the dough feels too wet after adding the sweet potato, add a little more flour.
These rotis can be made ahead and reheated on a hot griddle or in the microwave with a sprinkle of water.
Purple Sweet Potato Roti - tertiary view

Purple Sweet Potato Roti

A colorful twist on traditional flatbread using nutrient-rich purple sweet potatoes. Vibrant and flavorful with a soft texture.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
Chef
JUE
Category
Bread, Side Dish
Difficulty
Medium
Cuisine
Indian, Fusion
Yield
8 rotis
Dietary
Vegetarian, Vegan
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Ingredients

Custard Cream
01
1 medium purple sweet potato (about 250g)
02
2 cups whole wheat flour (atta)
03
1/2 teaspoon salt
04
1/2 teaspoon ground cumin
05
1/4 teaspoon turmeric (optional, for enhanced color)
06
1 tablespoon oil (plus extra for cooking)
07
Warm water as needed (approximately 1/4 cup)
08
Extra flour for dusting

Instructions

01
Peel the purple sweet potato, cut into chunks, and steam or boil until completely tender (about 15 minutes).
02
Mash the cooked sweet potato thoroughly until smooth and let it cool to room temperature.
03
In a large mixing bowl, combine the whole wheat flour, salt, cumin, and turmeric if using.
04
Add the mashed purple sweet potato and oil to the flour mixture.
05
Mix with your fingers, gradually adding warm water as needed, until it forms a soft, pliable dough.
06
Knead the dough for 3-4 minutes until smooth. Cover with a damp cloth and let rest for 15-20 minutes.
07
Divide the dough into 8 equal portions and roll each into a ball.
08
On a floured surface, roll each ball into a thin circle about 6-7 inches in diameter.
09
Heat a flat griddle or tawa over medium-high heat.
10
Place the rolled roti on the hot griddle and cook until bubbles form (about 30 seconds).
11
Flip and cook the other side, pressing gently with a cloth or spatula to help it puff.
12
Apply a small amount of oil to both sides if desired for a softer texture.
13
Cook until both sides have light brown spots.
14
Keep cooked rotis wrapped in a cloth to stay warm and soft. Serve immediately.