Sweet Potato Puran Poli

60 mins
Serves 4 people
Author: Rajni Ram
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Every year during Vaikunta Ekadashi and Shiv Rathri the elders in my family like to have Sweet Potato, as is the custom. Shiva Rathri and Vaikunta Ekadashi both are celebrated in winter and the carbs from the Sweet potato give the much needed warmth. This could have been the reason this custom was formed.

So instead of just giving them the plain boiled one, I prefer giving it to them as these Puran Polis. This is quite a simple recipe and needs no pre planing. Sweet potatoes are also high on fiber and minerals, therefore they are perfect for people on a fast. Sweet Potatoes promote gut health, they support healthy vision and also support the immune system. Isn’t this reason enough for us to include this healthy  tuber.

While you choose the sweet Potatoes at the market, choose the fat ones, chop off the tips before boiling, as that’s where you may find some rough fibres.

There is a lot more one can do with Sweet Potatoes than just making a subji and I for sure am going to explore every one of them and bring it here for you all.

Let’s get to the recipe of this yummy Sweet potato stuffed flat bread which can be had as dessert, can be a holi offering(prasad), or even a snack.

While you are here check out my other dessert recipes like Gajar ka Halwa, Carrot kheer, Eggless Pineapple cake, Strawberry and Lemon loaf, Dry fruit ladoo, Shrikand, Aval Kesari, Mal Pua, Akkaravadisal and more…

Here is the recipe of Sweet Potato Puran Poli

Ingredients

Ingredients for dough

  1. Wheat flour 2 cups
  2. salt a pinch
  3. oil 1 tsp
  4. water to knead

Ingredients for stuffing

  1. Sweet potatoes 2 large or 3 medium ( pressure cook for 3 whistles, peel skin and mash)
  2. jaggery 1/2 cup
  3. cardamom powder 1 tsp
  4. Ghee/ clarified butter 1 tbsp
  5. Ghee for cooking Polis
  1. For Dough – combine flour adding the salt and oil and little water at a time and combine to form a soft yet stiff dough, like that of Paratha dough.
  2. For stuffing – Pressure cook, peel and mash the sweet potatoes. Now ina kadai put in the mashed sweet potatoes followed by the jaggery and keep stirring. The jaggery will begin to melt. Keep stirring so that the jaggery combines well with the sweet potato and thickens a little.
  3. Now add cardamom powder and ghee and mix well. Allow the stuffing to cool.
  4. Now divide the dough into 10 equal parts and divide the stuffing also. Take one ball of the dough at a time, dust it with flour and roll into a small puri, put the stuffing in the centre, and seal the edges. dust with little flour again and roll out into a thick Chapathi.
  5. Heat a girdle/Tava and put the Poli (stuffed roti) on it. Cook on one side and apply some ghee, flip over and cook on the other side and apply more ghee. Repeat for all the dough and stuffing. Enjoy hot.

For dough – combine flour adding the salt and oil and little water at a time and combine to form a soft yet stiff dough, like that of Paratha dough.

For stuffing – Pressure cook, peel and mash the sweet potatoes. Now ina kadai put in the mashed sweet potatoes followed by the jaggery and keep stirring. The jaggery will begin to melt. Keep stirring so that the jaggery combines well with the sweet potato and thickens a little. Now add cardamom powder and ghee and mix well. Allow the stuffing to cool.

Now divide the dough into 10 equal parts and divide the stuffing also. Take one ball of the dough at a time, dust it with flour and roll into a small puri, put the stuffing in the centre, and seal the edges. dust with little flour again and roll out into a thick Chapathi. Heat a girdle/Tava and put the Poli ( stuffed roti) on it. Cook on one side and apply some ghee, flip over and cook on the other side and apply more ghee. Repeat for all the dough and stuffing. Enjoy hot. This can be stored in the fridge for uptio 4 das and warmed up as required.

Notes:

  1. Let the  jaggery melt in the heat from the sweet potato, do not add any water. If the mixture is lose, the stuffing will tend to come out of the Roti.
  2. Ghee can be smeared even after both sides are cooked.
  3. Brown or unrefined sugar can be added in place  of jaggery.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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