Sweet Potato Puri

Blogging is a very interesting experience. After each of my posts, there are new ideas taking shape about the next blog post, new recipe to write and share with you all. Most of the dishes that get cooked at home always include family favorites and new cuisines that I would like to try out. In the process, dishes eaten by me in my childhood or the one’s that my mom made back in those days, take a back seat. The idea behind this post is to make something that was eaten a long time ago, in my growing up days, and something that I have not made enough times for the kids to like it as much as I did. I can count on my finger tips the scant number of times that I have made this puri, hence I made them so that the recipe gets documented.

SWEET POTATO PURI: The taste is yum and I love it. The starchy sweet potato is a good source of carbohydrate and fiber.  It is also a good source of Vitamin A and Vitamin C.

The puris are deep fried. I also tried to bake some puris, my effort to decrease the calorie count of the dish, but I did not like the taste, and also found them to be a bit hard to chew. Hence I ruled out the baking option for now, it needs more experimentation and changes in the recipe.

INGREDIENTS:

Sweet potato- 2 no. (Boiled and mashed)

Sugar- 1-1½ Katori or bowl (powdered. Use sugar as per sweetness preferred)

Flour- 1½ Katori or Bowl- Refined flour or whole wheat flour.

Cardamom powder- 1Tsp

Oil- For frying.

METHOD:

Boil and mash the sweet potatoes. Take the mashed potatoes in a round bowl, add the powdered sugar and flour to it, and make dough out of it. The dough consistency should not be too soft as we have to make puri.  Add the freshly ground cardamom powder. Knead the dough so that all the ingredients get mixed evenly.

Divide the dough into 4-5 portions and roll them out flat, then using a cookie cutter cut out evenly shaped puris.

Prick these small circular shaped puris with a fork. This is done to prevent them from rising up in oil. Heat oil in a kadai and deep fry the puris to golden brown color on medium flame, then drain them on kitchen tissue roll and cool.

This is how they should look in appearance. These are bit soft to eat, but have a unique taste. If you like sweet potatoes or are willing to try out something different, then go ahead and give yourself the experience of tasting them. Looking forward to hearing your comments and feedback on this post.

Enjoy!!

ashu 🙂