Sweet potato poli recipe| how to make sweet potato poli | south indian | diwali sweets

                                 Sweet potato poli recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:  3 Hr Dough resting time    |  Cook time: 30 mins     |  Makes: 12

Ingredients

Sweet potato – 3

---

Jaggery – 1 cup

---

Coconut, grated – 1/4 cup

---

Cardamom – 1, powdered

---

For dough

All purpose flour/ Maida – 1 cup

---

Turmeric – A pinch (optional)

---

Ghee or oil – 1/4 cup

---

Salt – As needed

Method

1. First prepare dough prior atleast 1 hr to 3 hrs before making poli. In a mixing bowl add flour, salt, turmeric, ghee or oil and required water.

2. Knead well to make a loose dough.  Keep aside for minimum 3 – 4 hrs.

3. Mean while you can prepare the puran / stuffing. Keep sweet potato in a container, inside pressure cooker. You can add little water as usual in the pressure cooker, but no need to add water to sweet potato. Idea is to steam it. You can add water and cook, but it could retain water and take bit longer to get puran done. So I opted steaming without water. Pressure cook for 4-5 whistles.

4. Peel the skin once cold and mash it well without any lumps.

5. Melt jaggery with little water just to immerse it. Filter it to remove any impurities.

6. Add it to the sweet potato and heat over medium flame. Mix well.

7. Once mixed, add grated coconut and cardamom. Keep stirring until it becomes thick.

8. On cooling, it gets non sticky. So switch off accordingly. Once cold enough to handle, roll into equal sized balls.

9. After 5 hrs, the oil or ghee would have slightly oozed out. Knead again to make it smooth and pliable. Divide into equal lemon sized balls.

10. Flatten the rolled dough into thick disc. Keep the stuffing inside and cover it with the dough.

11. Seal and flatten to thin polis. Oil will be oozing from the dough, so you may not need any oil for greasing, if needed use accordingly. You can check the video for better understanding.

12. Carefully transfer to hot tawa and cook over medium flame. Drizzle sesame oil or ghee.

13. Cook by gently pressing the poli with ladle so that golden spots appear. Repeat to finish and stack the poli.

Notes

• The mashed sweet potato I took  gave exactly one cup, when mashed. So use this a guidance. 
• Since we use oil, you may be getting a non sticky dough with little water itself, but make sure to add more water to make a loose dough, not a dough like the regular chapati dough, this should be really soft and loose to handle. 
• You can use sesame oil as vegan option for ghee. 
• You can use half maida, half wheat flour too. 
• You can use more coconut or less, but increase or decrease jaggery as needed. 
• You can use sugar instead of jaggery.

Unknown

Author & Editor

Has laoreet percipitur ad. Vide interesset in mei, no his legimus verterem. Et nostrum imperdiet appellantur usu, mnesarchum referrentur id vim.