To begin making the Sweet Potato Thepla's, combine all the ingredients including whole wheat flour, sweet potato, salt, spinach leaves, cumin powder, turmeric powder into a large bowl and knead to make firm dough. Add little water if required to make the dough smooth, and lastly, add 1 teaspoon of oil over the dough to prevent it from making it sticky.

Make lemon sized balls and roll them out thin to approximately 6 inches in diameter, as thin as you can roll them, taking care that the parathas does not tear apart.

Note: Tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.

Preheat a skillet on a medium heat.  Place the rolled out parathas on the preheated skillet. Cook for about 1/2 a minute, flip over and add 1 teaspoon of ghee in and around the paratha. 

Lightly press the parathas while on the skillet so the dough gets cooked.

Flip and cook the other side for about 1/2 a minute. Cook until light golden spots appear on the both sides of the parathas.

Serve Sweet Potato Thepla/Paratha Recipe along with Aam Chunda Pickle Recipe and a cup of Masala Chai for breakfast.