The idea of using parathas instead of tortillas to make tacos came via a restaurant I passed while wandering around New York City. The place was called Goa Taco and the name was intriguing enough for me to note it down in my phone; however, it was only a couple weeks ago that I went through said notes and finally looked up their website. Yeah, there were tacos, but their shells were using flaky Indian flatbreads – parathas. Their fillings weren’t limited to Indian or Mexican ones either; anything went, really!
My thoughts turned to this idea on the weekend, when I needed to come up with some kind of brunch with what we had in our cupboards and fridge. It turns out sweet potatoes keep very well in my cupboards. While onions and regular potatoes tend to sprout faster than I can cook with them, the sweet potatoes are still firm and delicious; I now keep a few in my cupboards for days like this. And we always keep a packet of frozen parathas in the freezer. Oh yes, and that bottle of salsa verde (the Mexican kind made with tomatillos) needed using up. Yes, we had brunch!
Sweet Potato Paratha Tacos
serves 2 as a light brunch
2 small sweet potatoes or 1 large, peeled and thinly sliced
Salt and smoked paprika
4 frozen roti paratha
A handful of salad leaves
A large handful of grated cheese (I think mine was a Lancashire)
A handful of toasted seeds
A bit of fresh coriander
Fry the sweet potato slices with a little oil in a frying pan with a little heat. They should be soft in just a few minutes – let them colour a little. When they come out of the pan, dust them with a little salt and smoked paprika. In the same pan, cook the roti paratha according to package instructions. When they’re cooked, fold them in half and distribute the sweet potatoes between them. Dollop on the salsa verde and chuck in some salad leaves, grated cheese, toasted seeds and fresh coriander. Devour.