Sweet Potato Parsley Chapati


Have you caught up on the rolex bandwagon? You should because 2016 is the year of the rolex. CNN confirmed it here. In fact it needs a hashtag of its own! I am already dreaming of the many ways I am planning to recreate it aside from this one. But first there is perfecting the chapati recipe which is what I will be talking about today.I am sure you all kitchen enthusiast have made chapati  at least once in your lifetime. I have encountered many versions. and I believe this is what makes chapati very special. There is a standard formula but you will most likely find everyone cooking it based on what they have, their preferences and where they come from. A few weeks ago I was watching a video on chapati making and Miriam stressed very well how East African chapati is fried in oil. In fact there is even deep-fried chapati too! Totally Awesome. So here is a version that I really love that is so filling and very soft because of the sweet potatoes incorporated in. Again this recipe can be adapted to your preferences. I prefer to pan fry  this chapati because this gives it a crisp exterior and a moist soft interior. Also this chapati is more on the sweet side because of the sweet potatoes. They can be eaten on their own, with beans or as a rolex once you add an egg. Make these at the beginning of the week and you will be covered for the whole week.


What you will need:

3 C. Sweet Potatoes

2 C. Baking flour

½ C. Warm water

¼ C. Parsley, finely chopped

1 Tbsp. Oil

Pinch of salt

Oil for frying


  1. The type of sweet potato will determine the color  and sweetness of your chapatis
  2. Have extra flour nearby for dusting the workplace and rolling pin
  3. Over kneading the dough will cause the chapatis to get hard.
  4. Roll the chapati according to your desired thickness.



Peel the sweet potatoes and boil them till soft and tender. Measure three cups of boiled sweet potatoes and mash them finely. Add flour, salt, parsley and oil. Mix while adding water little by little until a firm dough is formed. Knead the dough for one minute. Set the dough aside for 10 minutes.  After 10 minutes, divide the dough into 9 equal balls. Dust the working surface and roll out the balls into chapati.  Heat about a teaspoon of oil on medium heat. Add the chapati. Keep flipping every after 5-10 seconds until the chapati becomes fluffy-ish and has turned slightly golden brown. Remove from fire. Repeat the process till all the nine balls are done. Makes 9 Chapatis. Serve with your favourite sauce, stew or just fry an egg and have a homemade rolex on the go.








10 thoughts on “Sweet Potato Parsley Chapati

    1. Hi Aswirah! Sorry about that. It was not posted. I really want to send it to you, so let’s link up on social media:
      IG: @akitcheninuganda
      FB: A kitchen in Uganda


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