- Boil the sweet potato for 10–15 minutes until soft, then drain and mash.
- Add the spring onions, turmeric, cumin, ground coriander, garlic and chilli, fresh coriander and peas to the sweet potato. Mix well and reserve.
- Add the flour to a bowl with the baking powder, yogurt and water. Mix well into a dough.
- Divide the dough into 8 balls. On a lightly floured surface, roll each ball out into thin circles, creating 8 pancakes.
- Divide the filling into four and spread it out over four of the dough circles, leaving a 1cm border around the edge.
- Brush the edges with a little water, then place another dough circle on top, pressing the edges firmly together.
- Brush a non-stick frying pan with ½ tsp oil, then place a paratha in the pan and cook over a low to medium heat for 2 minutes, turn over with a spatula and cook the other side for 2 minutes. Flip again and give each side one more minute. (When ready, the surface of the paratha should have a few brown spots). Repeat with the remaining parathas.
- Cut into quarters to serve.
- These parathas can be spiced up by adding some chopped fresh chilli and grated ginger when mixing the filling.