Sweet Potato Naan.

Sweet Potato Naan ....

Wash, Peel and cut Sweet potato into small pieces (about the size of a large potato). Pressure cook to one whistle with ½ cup of water (Do not add more water) or Micro wave it with ¼ cup of water for 5 minutes. Remove in a large flat bowl and mash well. There should be no lumps at all. If you find some pieces that are a bit hard just remove them aside. 

Add the following masala to the mashed sweet potato… one tsp of red chilly powder (you can add more if you want it spicier), 1 tsp sugar powder, ½ tsp hing powder, ¼ tsp haldi powder, pinch of ajwain, 1 tsp of cooking soda, ½ tsp oil and mix well. Add in about 3 cups of self raising flour and make into tight dough. Cover and keep it aside for 2 hrs.

Knead the dough again for a few minutes and make it to a round ball. Flatten with hands to form a circle. Roll / dust the dough on all sides with self raising flour. Now roll it into a large single roti about 10 inches in diameter. 

Cut it across centre horizontally making two even semi circle of the circle. Now cut each semi circle into three equal pieces of triangles. Dust each triangular shaped naan on both sides and roll it evenly maintaining the triangular shape. You will get a medium sized tear shaped naan. Apply a bit of ghee on the naan and spread it nicely. Now sprinkle some black till seeds, dust on top of it with some self raising flour and roll with rolling pin gently, the seeds should stick to the naan well.

Heat a thick tava on high heat, when hot lower heat to medium and fry each naan by first putting the till surfaced naan facing down on the tava, so that the naans fries nicely on the side on which the till is applied and does not fall off when flipped.

Cook till brown specks appear on both sides by brushing some ghee on the Naan. Remove when nicely cooked on both sides and stack one on another by applying a bit of melted butter on top of each naan. Serve hot with any spicy curry of your choice.