19 November, 2021

YAM PARATHA/JIMIKAND PARATHA/ಸುವರ್ಣ ಗೆಡ್ಡೆ ಪರಾಠ

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on November 19, 2021 by : Divya Suresh Tags: diabetic friendly, healthy, medicinal, nutritious breakfast, Yam Paratha

Suvarna gedde (as called in Kannada) or elephant foot Yam or Jimikand or suran is a tuber Plant. Tubers are usually short and thickened and they typically grow below the soil.

Interestingly In our Kannada language all the tuber vegetables are called as ‘gedde’ which translates to ‘stone like structure’.

However these Yams also has a hard and stony look from outside and kind of light orange colour from inside. Though this vegetable doesn’t at all look appealing but is cultivated across India. Thus we should not let costly and fancy vegetables take the limelight away from this desi, healthful, amazing veggie and we should adopt this healthy vegetable in our diet more and more.

We make Kootu using this vegetable either by adding along with many other vegetables or by adding along with only Peanuts. Either way it tastes awesome besides being healthy and tasty. And also sometimes we add this to our Karnataka special rice dish – bisibelebath. We also make stir fry by adding grated fresh coconut and Palyada pudi/curry powder to this.

Today I’m here with the yummy Paratha recipe using this Yam or Jimikand or Suvarna gedde. Today I have paired this Paratha along with home made curd. You can serve this along with any kind of accompaniment of your choice.

Ingredients : measuring cup used – 200 ml

For the outer layer :

Whole wheat flour – 2 cups
Flax seeds powder – 1 tbsp
Salt – 1/2 tsp
Water – as required to knead the dough

For stuffing :

Yam/Jimikand/Suvarna gedde – 2 cups
Oil – 2 tsp
Cumin seeds – 3/4 tsp
Green chili – 1 tsp
Ginger – 1/2 tbsp
Coriander leaves – 2 tbsp
Curry leaves – 1 tbsp
Onion – 1 big
Turmeric powder – 1/2 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1/2 tsp
Cumin seeds powder – 1 tsp
Salt – 1 tsp (or as needed)
Flax seeds powder – 1 tbsp

PROCEDURE :

Gather all the ingredients listed below the heading ‘for the outer layer’ , mix well and knead into a soft and stiff dough, cover and set aside

Peel, wash well the Yam, dice and cook until slightly soft in enough water, drain all the water and let it cool, then grate it into a wide bowl/Parath using grater and keep it ready

Now heat 2 tsp oil in a Pan/Kadai, add in cumin seeds, green chili, ginger, coriander leaves and curry leaves stir once, then add in finely chopped onion and saute until it turns light brown

Then add turmeric powder, Kashmiri red chili powder, garam masala powder, cumin powder and salt saute everything together well, remove from the heat and allow it to cool completely

Once cooled put the prepared onion mixture to bowl/Parath consisting of grated Yam, also add in the flax seeds powder and required salt, mix everything and divide into equal portions

Knead again the dough and divide into equal portions, take a portion of the dough, roll it slightly, place a portion of the stuffing, seal from allover properly, roll into a slightly thick disc by dusting with flour