Thursday, May 14, 2015

Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha

Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha is a healthy, sweet flat bread prepared with sweet potato stuffing.  Sweet potato is my favourite and we eat the boiled potatoes for morning breakfast once in a week during season time. Eating sweet potatoes without any add-ons this way, is better as it is a high calorie veggie. Last time, I bought some extra quantity of these sweet potatoes as they seem to be fresh with a nice pink coloured skin, having this poli in mind. I was really happy that the poli idea worked out very well as they came out super soft, all because of this sweet potato pooranam and no one could find out it was made of sweet potato. Finally I got one more addition to my sweet potato recipes to share with you...

Coming to the recipe,  as I had already posted Coconut Poli | Thengaboli with wheat flour earlier, I’ve used APF | maida for preparing sakkaraivalli kizhangu poli. 

How to prepare Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha...
Cuisine : Indian
Preparation Time: 40 Mins (including standing time, pressure cooking, etc)
Cooking Time: 20-30 Mins
Yields 8-10 Nos.(Medium size)
Serves – 4
Ingredients:
For the outer cover:
  • Maida | All purpose flour – 2 cups
  • Salt – a pinch
  • Turmeric powder – ¼ tsp
  • Water - as needed
  • Oil – 1 tbsp

For pooranam:
  • Sweet potatoes (Medium)  - 2 Nos
  • Coconut gratings – ½ cup (optional)
  • Jaggery (crushed) –   ½ cup
  • Cardamom powder – 1 tsp
  • Ghee – 1 tsp + 1 tbsp
  • Maida | All purpose flour – as needed for dusting 


Method:
  1. In a mixing bowl, add maida, turmeric powder and a pinch of salt. Mix well. Add water little by little and make a soft, pliable dough. Then add oil, mix well and  allow to stand for 30 minutes. Keep the dough covered.
  2. In the mean time, wash sweet potatoes in water and pressure cook them with enough water until soft. I left for 3 whistles.
  3. Once the pressure subsides, open the pressure cooker and drain the sweet potatoes. Once cooled, remove the skin and mash them without any lumps. Keep aside.
  4. Also,  melt  the powdered jaggery in ¼  cup of water and strain the impurities.  Keep aside.
  5. In a heavy bottomed kadai, add a tsp of ghee and sauté the coconut gratings for 2 minutes. To this, add the mashed sweet potatoea and mix everything well. Add jaggery syrup & cardamom powder and sauté till everything forms together like a mass. Allow it to cool. Make small lemon sized balls out of this filling.
  6. Also make balls out of the dough. Take a dough ball and by applying oil on  hand, flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the sweet potato stuffing inside and cover this stuffing  by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough.
  7. Roll the above stuffed balls into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
  8. Place the tawa/skillet on a stove. Let it get heated.
  9. Place the rolled boli on the heated tawa, wait for bubbles to come on the surface. Flip it immediately and leave it for a minute.
  10. Cook on both sides on high flame, flipping it now and then, by applying ghee on both sides and till it gets cooked completely.

Super soft, tasty Sweet potato poli  is ready to eat!

Note:
  •  Coconut gratings are optional.
  • Quantity of jaggery depends on the sweetness of sweet potato as well as your taste preference. So adjust accordingly.
  • You can use sugar | palm jaggery in place of jaggery. Follow the same procedure, if using palm jaggery. If using sugar, mix with mashed sweet potato and sauté till it forms a ball.
  • You can add use wheat flour instead of maida, to make it healthier.

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