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.

Tags: Boli recipes, Healthy boli recipes, How to make boli using sweet potato? Sweet potato poli recipe, How to make poli using palm jaggery?, Sakarkanthi Obbuttu recipe, festival recipes, Sweet potato stuffed poli recipe, sakkaraivalli poli recipe, sarkarai valli kizhangu poli recipe, how to use sarkarai valli kizhangu for making poli? 

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Sweet Potato Cutlet | Sweet Potato Patty | Sarkaraivalli Kizhangu Cutlet

Sweet Potato Cutlet | Sweet Potato Patty | Sarkaraivalli Kizhangu Cutlet is a healthy snack prepared with sweet potatoes in combination with some spice powders. The sweet potatoes are packed with vitamins, minerals, dietary fibre, beta carotene, etc. So it is a healthy vegetable which can be included in our regular diet.

My husband  and I like to have these boiled potatoes for morning breakfast but my son never likes them that way. So I used to play around with sweet potatoes, coming out with new dishes to make him eat by hiding it in the dishes which he likes the most. I’ll post the other recipes in due course. I’ve already posted the recipe for  Sweet Potato Gulab Jamun  and I’ve got good feedback from my friends too!

My son’s vacation started only 3 days before and he wanted to have some finger food for the evening snack. I don’t like to order anything from outside since summer has peaked up in Chennai. So I wanted to make something on my own but I didn’t want to spend too much time in the kitchen. Suddenly I got an idea of making these yummy cutlets for him.  Once the potatoes are ready, it took only about 15 minutes for the end product. The sweetness of this veggie when combined with little spice and tangy with a dip of tomato sauce…mmm… it tastes heavenly J! We enjoyed a lot..

Ingredients:

• Sweet potatoes (medium) – 2 Nos.
• Green chilli (finely chopped) – 1 No.
• Onion (finely chopped) – 2 tbsp
• Garam masala powder – ½ tsp
• Red chilli powder – 1 tsp
• Turmeric powder – a pinch
• Cilantro | Coriander leaves (finely chopped) – 2 tbsp
• Corn flour – 2 to 3 tbsp
• Salt to taste
• Oil for shallow frying

Method:

1. Wash and pressure cook the sweet potatoes. Allow them to cool.
2. Peel off the skin and mash to a smooth paste without forming any lumps.
3. Then add all the ingredients except oil and mix everything well.
4. Take a portion of the mix and flatten it to get the desired shape.
5. Continue doing the same for the entire mix.
6. Heat oil in a non stick pan and shallow fry the cutlets on both sides until golden brown.

Your lip smacking Sweet Potato Cutlets are ready to serve! We had these cutlets with tomato sauce.

Note:

• Don’t overcook the sweet potatoes.
• You can add all purpose flour | maida or bread crumbs in place of corn flour.

Tags: Sweet Potato Cutlets, Shakarkandi patties recipe, Sweet Potato Recipes, Healthy Snack Recipes, Appetizer/ Starter Recipe, sakkarivalli kizhangu cutlet recipe, how to prepare cutlets using sweet potato?, Indian appetizer, Starter/Sanck recipe, Healthy cutlet recipe

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Sweet Potato Gulab Jamun/ Shakarkandi Gulab Jamun (சர்க்கரை வள்ளிக் கிழங்கு ஜாமூன்)

Gulab Jamun is a famous Indian desert, which is not only famous in India but also in South Asia. It is a dessert with deep fried dumplings soaked in  sugar syrup.  Traditionally, this desert was made using rose water and hence  it got the name “Gulab” meaning rose and Jamun for the balls that resemble the Jamun fruit. The jamuns are generally prepared using milk based products.

Today, to post easy Diwali sweet recipe,  I have prepared Gulab Jamun using “Sweet potatoes” or “Shakarkandi/ Rattala”. Don’t think otherwise, you prepare these sweet potato gulab jamun  and give it to your loved ones. I am sure that no one will find out that you have used sweet potatoes for making jamuns. Trust me!

Let us go for the recipe.

Ingredients:

• Sweet potato – 2 Nos
• Bread crumbs – ½ cup
• All purpose flour (Maida) – 3 tbsp
• Sugar- ¾ cup
• Water – 1 ½ cup
• Cardamom powder – 1 tbsp
• Saffron - few strands
• Oil – to deep fry

Method:

1. Wash the sweet potatoes in running water and pressure-cook them until they become soft. Allow it to cool.
2. Peel the skin from the sweet potatoes and mash it with your hands so that there are no lumps in it.
3. Add bread crumbs and flour and knead it to a smooth dough.
4. Make smooth, small lemon sized balls out of this dough and keep them aside.
5. In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in 1 string consistency, add cardamom powder and keep it aside.
6. Heat oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in the oil.
7. Fry the jamuns till they become golden brown and the sizzling sound subsides.
8. Take out these jamuns and dump them in the sugar syrup.
9. Repeat the procedure for rest of the batch.
10. Add saffron strands and allow  the jamuns to soak in the sugar syrup for about an hour.

Surprise  your dear ones and guests this Diwali with  these delicious, soft gulab jamuns and enjoy!!

Note:

• If you can’t mash the sweet potatoes with your hand, you can use a food processor for this part. Then you have to follow from step(3) using your hands. No other wayJ
• Don’t  add water while kneading the dough because we are boiling the sweet potatoes in water and the moisture in the sweet potato itself is enough.
• If you find the dough becomes watery or the jamun gets broken in the oil, add some more flour.
• Add the fried jamuns when the sugar syrup is hot.

Tags: easy diwali sweet recipe, Shakarkandi Gulab jamun recipe, Bengali sweet recipe, sweet potato gulab jamun, how to make gulab jamun using sweet potatoes, other ways of making gulab jamun, gulab jamun recipe without ready to make powder, gulab jamun without milk products, sweet potato jamun recipe, Recipe for shakarkandi jamun, Rattala gulab jamun, சர்க்கரை வள்ளிக் கிழங்கு ஜாமூன்

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