Cassava root or Tapioca root has low nutritional value and is full of carbohydrates. It’s mostly used as a thickening agent in curries, puddings and soups.
Those who are allergic or intolerant to wheat or gluten can consume it.
I normally steam the peeled root and enjoy it with fresh butter or cream with a little salt and coarsely ground pepper. At times make some dry stir fry after partially steaming them.
Today I tried my hand at preparing some parathas out of the steamed root.Cassava in itself is a binding agent and can be kneaded into a soft dough once the steamed cassava root comes to room temperature.
In order to increase nutrition I have added a tablespoon of ghee and some wheat flour while kneading the root.
The result was super soft parathas. Sure to include this in our diet.
Cassava / Tapioca Root – 1 cup
Wheat flour – 1/2 cup
Ghee – 1 tablespoon
Warm Water – 1/2 cup
Salt as per taste
In a deep bowl mash the steamed Tapioca root.
Add salt, wheat flour and by sprinkling a little water knead it lightly into a soft dough.
Add ghee and knead again till it becomes a soft dough.
Keep it covered and allow it to rest.
After about 15 to 20 minutes divide the dough into uniform sized balls.
Roll them with a rolling pin into parathas
Heat the iron roti tawa/pan and roast them on both sides until done.
You may smear some ghee if you wish.
Enjoy these soft parathas with accomplishment of your choice.