SWEET POTATO PURAN POLI

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--

PREP TIME: 30 Mins                                      COOK TIME:30 Mins

TOTAL TIME: 20Mins                                     COURSE: DESSERT/SWEET

CUISINE:   INDIAN                                         SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients for dough:

Wheat flour 2 cups

salt a pinch

oil 1 tsp

water to knead

Ingredients for stuffing:

Sweet potatoes 2 large or 3 medium ( pressure cook for 3 whistles, peel skin and mash)

jaggery 1/2 cup

cardamom powder 1 tsp

Ghee/ clarified butter 1 tbsp

Ghee for cooking Polis

Directions:

 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.

STEPWISE RECIPE FOLLOWS: 

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.

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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

   

ALOO METHI PARATHA

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more...

Here is the recipe for Aloo Methi Paratha for you-

  PREP TIME: 20                                      COOK TIME: 30Mins

 TOTAL TIME:50Mins                               COURSE:  BREADS

 CUISINE:  INDIAN                                  SERVINGS: 6

 AUTHOR: Rajni Ram

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

Serving suggestions-- as it is filled with a proper subji it actually doesn't need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

6. Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing.

7. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. 

8. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing.

NOTES:

1. One can try the paratha using Kasoori Methi, but I have not tested this method, as I have mentioned above, it might not give the right texture and flavor.

2. Some potatoes absorb a lot of water while cooking, therefore choose ones that cook a little dry. Alternately don't overcook the potatoes. Cook them adequately and grate them through. I don't mind a few potato lumps in between, so I don't process them so much.

3. I don't use garlic or onions in this recipe and so cannot tell how the taste will be.

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.