Spiced Chicken & Sweet Potato Parathas for Grandparent’s Day

To make spiced chicken and sweet potato parathas, start by mixing 2 cups of whole wheat flour with 1 cup of mashed sweet potatoes, 2 tablespoons of yogurt, 1 teaspoon of cumin seeds, and salt to taste. Knead the mixture until smooth. For the filling, combine 1 cup of cooked, shredded spiced chicken with additional spices if desired. Roll out the dough, add the chicken filling, fold, and roll again before frying in ghee until golden.

Unfortunately, traditional spiced chicken and sweet potato parathas are not gluten-free due to the use of whole wheat flour. However, you can substitute the whole wheat flour with a gluten-free flour blend to make a gluten-free version. Just ensure that the other ingredients, like the yogurt and spices, are also gluten-free.

If you don't have ghee on hand, you can use unsalted butter or vegetable oil as a substitute for cooking your spiced chicken and sweet potato parathas. Olive oil or coconut oil can also work well, depending on your flavor preference.

To store leftover spiced chicken and sweet potato parathas, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate each paratha with parchment paper to prevent sticking.

Spiced chicken and sweet potato parathas pair wonderfully with a side of yogurt or raita for a cooling effect. You can also serve them with a fresh salad, pickles, or a tangy chutney to enhance the flavors. A warm bowl of lentil soup can also complement this dish nicely.