Sweet Potato Puran Poli ~ Happy Ugadi wishes !!

Happy Ugadi wishes to all my friends who celebrate !!

Puran poli is a famous sweet of Karnataka, Telangana & Maharashtra. It's made in all important festivals in these states and in marriages and other select occasions. Boli from Kerala is slightly different than puran poli. I have already made the classic puran poli and shared here where I have aleady discussed the differences of boli and puran poli in detail. Do check out here if interested.

This time, I wished to try the sweet potato version of puran poli. This was in my to do list since long and finally, am happy that I tried it out. All loved it at home. The filling tastes similar to a split moong filling. The puran poli came out soft and nicely pufed up. Do give it a try and enjoy !!

Watch the YouTube #shorts here on the sweet potato puran poli.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 8 bolis

Author ~ Julie

Ingredients 

for cover 

maida 1 +1/4 cup

salt 1/4 tsp

turmeric powder 1/4 tsp

oil 1 tbsp + 2 tbsp

water as needed 

for filling 

sweet potato 2 (cooked & mashed=1 cup)

jaggery 3/4 cup

grated coconut 1/2 cup

cardamom powder 1/2 tsp

salt a good pinch 

ghee 2 tsp

Method

•  Add the sweet potato in a pressure cooker with enough water. Pressure cook for 2 whistles on high flame. Switch off and wait for the pressure to release. Peel off the skin and mash the sweet potato until smooth. Discard any lengthy fibers.
•  In another bowl, add maida, turmeric powder, salt, oil and mix. Add water little by little and knead for 5 minutes. Pour (2 tbsp)oil in a bowl and place the dough. Leave covered for 1-2 hours.
•  In a pan, heat the grated coconut. Add the strained jaggery syrup. Cook until the syrup is absorbed. Add the mashed tapioca, cardamom powder, salt and mix. Combine well till moisture is dried. Switch off the flame & leave to cool. 
• Make equal sized balls of the dough after an hour. Similarly make balls out of the filling. Keep aside.  Take a ball and place on a banana leaf or oil cover. Spread a little and place the filling. Bring  the dough together from all the sides to cover the filling. Now press and spread the disc in a roti shape thin. Add a tsp of oil if not spreading with ease. 
•  Heat a pan and tilt the oil sheet over the pan. Gently remove the oil sheet and cook the boli both sides evenly till nicely puffed up. Smear oil/ghee on top and cook all edges properly. Remove on a plate and serve warm. 
•  Repeat making all bolis and cook one by one till all are done. Enjoy !!