When Janhvi Kapoor confessed her love for this breakfast staple: ‘I keep eating it…’

Janhvi Kapoor is strict about her workouts, but she also knows how to strike a balance when it comes to indulging in her favourite foods. Instead of dieting, the actor likes to keep her meals healthy and sumptuous to never get bored. One such food she loves, or rather had a phase of obsession with it, is ragi-sweet potato paratha.

“I have phases. So, right now, ragi-sweet potato paratha is a huge thing for me. I keep eating it,” the Ulajh actor said in a throwback interview with Pinkvilla.

Here’s how to make this paratha (representative) (Source: Getty Images/Thinkstock)

So, without much ado, we bring you the recipe, along with some compelling reasons why you must try it out, too!

Why should you have this paratha?

Ragi is an excellent source of calcium, iron, and dietary fibre, boasting a low glycemic index which makes it particularly beneficial for diabetics or those aiming to control their blood sugar. According to Sushma PS, chief dietitian, Jindal Naturecure Institute, it contributes to weight management and offers a steady supply of energy.

“Sweet potatoes, rich in vitamins A and C, are extremely enriching for enhancing immunity and also provide substantial dietary fibre and antioxidants, which support gut health and general well-being,” said Sushma.

“This dish not only aids digestion and boosts immunity but also possesses anti-carcinogenic properties. The combination of ragi and sweet potatoes in the paratha promotes a feeling of fullness for extended periods, helping to curb overeating. The gradual energy release from these ingredients helps maintain stable blood sugar levels, facilitating sustained weight management,” said Sushma.

 

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How to make the paratha?

Ingredients

2 cups – Ragi flour
1  – Sweet potato, large, boiled and mashed
1/2tsp – Turmeric powder
1tsp – Jeera (Cumin) powder
Salt to taste
Water as needed to form dough
Ghee or oil for cooking

Method

*Boil the sweet potato until tender. Peel and mash it thoroughly. Ensure no lumps remain for a smooth dough.
*In a large mixing bowl, combine the ragi flour, mashed sweet potato, turmeric powder, jeera powder, and salt.
*Gradually add water as needed to form a soft, pliable dough. The moisture from the sweet potato might be enough to bind the flour, so add water cautiously.
*Divide the dough into equal-sized balls.
*Dust a flat surface with a little ragi flour and roll each ball into a circle, similar to a tortilla or traditional paratha. If the dough is sticky, you can place it between two sheets of parchment paper or plastic and roll it out.
*Heat a tawa or skillet on medium heat. Place the rolled-out paratha on the skillet.

*Cook until the bottom starts to brown and small bubbles form on the surface, then flip it over. Brush a little ghee or oil on each side as it cooks, pressing gently with a spatula to ensure even cooking and browning.
*Cook until both sides are golden brown and the paratha is cooked through.
*Serve hot with yoghurt, pickle, or any chutney of your choice.

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