Ingredients:
2 - small sweet potatoes peeled cubed cooked and mashed (yielded about 2/3 cup of mashed sweet potato)
2 cups - whole wheat flour (atta)
salt to taste
1/2 tsp - chilli powder (or according to taste)
1/8 tsp - asafoetida (hing)
1/2 tsp - cumin powder
1/2 tsp - coriander powder
1/2 tsp - carom seeds (ajwain)
2 tsp - oil.
Additional flour for dusting.
A few drops of oil or ghee (optional)

Method:

1. Place the peeled and cubed sweet potatoes in a microwave safe dish and cook on high in the microwave for a couple of minutes or until soft.
   
2. Mix the sweet potatoes once or twice while it is getting cooked.
   
3. Cool slightly and mash until soft and pulpy and keep aside.
   
4. In a large bowl mix together whole wheat flour and all other spices and salt.
   
5. Add the mashed sweet potatoes to this and knead into a soft dough.
   
6. Add oil and continue to knead until the dough is soft and not sticky.
   
7. There is no need to add water as the mashed sweet potatoes has enough moisture to make the dough.
   
8. If required add more flour or a few drops of water to get the consistency required ( I did not need either flour or water additionally with these proportions the dough came out correctly)
   
9. Keep the dough covered for at least 30 minutes.
   
10. Divide the dough into even lemon sized balls. Using flour for dusting roll them out evenly as thin as you like.
    
11. Heat a griddle/ flat pan and place the rolled out dough and cook for a few minutes till it small spots begin to appear and then flip it over and cook the other side too until brown little spots appear on the other side.