Purple Sweet Potato Roti

This vibrant purple sweet potato roti brings a fun twist to traditional Indian flatbreads while adding nutritional benefits. The natural sweetness of purple sweet potatoes creates a deliciously soft texture that pairs perfectly with both savory and sweet fillings.

I discovered this recipe during a pantry cleanout when I found forgotten purple sweet potatoes. My family was initially skeptical about the vibrant color but now regularly requests these rotis for weekend brunches with curries.

Ingredients

• 1 medium purple sweet potato: About 1 cup, boiled and mashed
• 1 cup whole wheat flour: Creates structure while keeping rotis healthy
• 1/4 cup almond flour: Adds nutty flavor and tender texture
• 2 tablespoon flax meal: Boosts nutrition with omega-3s and fiber
• 1/2 teaspoon salt: Optional but enhances overall flavor
• 2 tablespoons water: Only if needed to adjust dough consistency
• 1 teaspoon oil: For the dough, prevents drying and adds pliability
• Additional oil: For cooking the rotis

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Step-by-Step Instructions

Boil the Sweet Potato:

Begin by thoroughly washing your purple sweet potato and chopping it into three equal parts. Place these pieces in an Instant Pot safe bowl or steamer basket. Add one cup of water to your Instant Pot insert then position the trivet inside. Set your bowl of sweet potato chunks on the trivet and seal the lid. Cook on pressure cook or manual mode for 15 minutes followed by a natural pressure release. Once finished the potato flesh should be completely tender. Peel away the skin while still warm and mash thoroughly with a fork until smooth with no lumps.

Create the Dough:

While your mashed potato is still hot combine it with the whole wheat flour almond flour and flax meal in a large mixing bowl. The heat from the potato helps activate the flours for better texture. Mix everything thoroughly using your hands until it begins forming a cohesive mass. If the dough feels too dry gradually add water one tablespoon at a time until it comes together without being sticky. Apply a teaspoon of oil all over the dough ball to prevent it from drying out. Cover with a damp kitchen towel and allow it to rest for 15-20 minutes which relaxes the gluten.

Form the Rotis:

After resting knead the dough again for five minutes using your palms and fingertips to develop elasticity. Divide the dough into 6-8 equal portions and roll each into a smooth ball. On a lightly floured surface flatten one ball with your palm then use a rolling pin to create a thin circular shape about 6-7 inches in diameter and 1/8 inch thick. Roll from center outward rotating the dough slightly between rolls for an even circle.

Cook the Rotis:

Heat a tawa or flat griddle over medium-high heat until it feels hot when you hold your hand above it. Carefully lift your rolled roti shake off excess flour and place it on the hot surface. Watch as small bubbles begin forming after about 15-20 seconds this indicates it's time to flip. Turn and cook the other side allowing it to develop golden brown spots. Apply a light coating of oil on both sides if desired which creates a more pliable texture. Stack finished rotis and cover with a cloth to keep them warm and soft.

Purple sweet potatoes have become my secret ingredient for getting my children excited about homemade bread. My daughter initially thought they looked "magical" and now helps me roll them out every weekend. The natural sweetness and beautiful color make everyday meals feel special without extra effort.

Make-Ahead and Storage

These rotis maintain their quality remarkably well when stored properly. After cooking allow them to cool completely before stacking with small pieces of parchment paper between each roti to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days. To freeze wrap stacks of 4-6 rotis tightly in plastic wrap then place in freezer bags for up to 3 months. Thaw overnight in the refrigerator or reheat frozen rotis directly on a hot pan or in the microwave covered with a damp paper towel.

Perfect Pairings

Purple sweet potato rotis complement both savory and sweet dishes. Serve them with traditional Indian curries like dal or chana masala where their slight sweetness creates beautiful contrast. They also work wonderfully as wraps filled with hummus and vegetables for lunch. For breakfast spread them with almond butter and a sprinkle of cinnamon or use as a base for breakfast tacos. Their natural sweetness also makes them an excellent accompaniment to spicy dishes where they provide balance.

Customization Options

This flexible recipe welcomes many variations based on your dietary needs and flavor preferences. Replace almond flour with more whole wheat flour for a nut-free version. Add warming spices like cinnamon cardamom or turmeric to the dough for flavor complexity. For extra protein incorporate a tablespoon of hemp seeds or chia seeds into the dough. Orange or white sweet potatoes work beautifully if purple varieties are unavailable though the color will differ. For a gluten-free version substitute the whole wheat flour with a gluten-free flour blend adding 1/2 teaspoon xanthan gum for structure.

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Frequently Asked Questions

→ Can I use regular sweet potatoes?

Yes, any sweet potato works, but purple gives it a unique color and flavor.

→ Is almond flour required?

No, it's optional and can be replaced with more whole wheat flour.

→ Can I make this roti gluten-free?

Use a gluten-free flour blend, though texture may vary slightly.

→ What do I serve Purple Sweet Potato Roti with?

They’re great with curries, lentil dishes, or as wraps for veggies and spreads.

→ How should I store leftover rotis?

Wrap in a towel and refrigerate; reheat on a pan before serving.