Puran Poli with Sweet Potato

a hand pouring ghee over sweet potato puran poli

Puran Poli with Sweet Potato

Puran Poli is a festive Indian sweet dish. This flatbread dessert called puranpoli is stuffed with sweet potato and served with vegan ghee. Try this innovative and fusion recipe this festive season! Everyone will love it.

Course Dessert

Cuisine Indian

Prep Time 20

Cook Time 15

Resting time 20

Total Time 55

Servings puranpoli

Calories 232.19kcal

Author Priya Lakshminarayan

Equipment

Ingredients

For the dough

1 cup maida/all purpose flour
1 cup wheat flour
1 teaspoon turmeric powder
½ cup oil
⅛ teaspoon salt
½ cup water add as needed

For the stuffing

1 tablespoon vegan ghee
1 sweet potato
½ cup powdered jaggery
¼ cup desiccated coconut
⅛ teaspoon nutmeg
Flour for dusting

Instructions

To prepare the dough

In a food processor, add sieved whole wheat flour, and all-purpose flour. Then add turmeric powder.
Add oil, and salt. Knead to a soft dough by adding water gradually and as needed.
Transfer the dough to a bowl. Cover with a damp cloth and set it aside for at least 20 minutes. You can keep it for a couple of hours as well.

To prepare the stuffing

Prick a sweet potato all over with a fork. Transfer to a bowl and microwave it for 5 minutes. There is no need to add water to the bowl. It's cooked if its turned soft and the skin comes off easily. Keep it for a couple of minutes more in the microwave if needed.
Take it out, peel the skin and mash the sweet potato using a fork or a potato masher. Ensure there are no lumps and it's smooth.
Add vegan ghee to a pan and add the mashed sweet potatoes. Saute for 2 minutes on medium flame.
Then add the coconut and jaggery powder. Continue to saute for another 3-4 minutes.
Add nutmeg and cardamom powder. Mix it all together. Cook till it becomes a homogenous mixture with no moisture and it doesn't stick to the pan anymore.
Take it off the flame and let it cool. You can even make this mixture the previous day and store in the fridge.

To make the flatbread

Divide the dough into golf-size balls. Flatten one at a time using a rolling pin. Dust flour as needed.
Place a golf ball sized portion of the sweet potato puran mixture in the center. Start gathering the edges, and pinch in the center to seal.
Dust flour and roll gently without much pressure into a thick flatbread. Be careful while rolling so that the stuffing doesn't come out.
Heat a skillet or tawa. Cook the puran poli on both sides evenly till brown spots begin to appear. Keep the flame on medium. Smear vegan ghee on both sides when cooking.
Serve with ghee and milk.

Notes

Mix ¼ cup cooked and mashed chana dal or toor dal in the sweet potato mixture to get the flavor of the traditional Puran Poli. Add some oats powder or almond flour at the end when making the sweet potato stuffing to absorb the excess moisture. Add a tablespoon of vegan milk/water if the mixture is too dry. Saffron can be added to the sweet potato stuffing to get a beautiful golden hue and ginger powder can be added to help with digestion. A teaspoon of fennel seeds powder can also be added for more flavor.

Be a little patient when making Puranpolis. It takes a little bit of practice. It's alright if the stuffing comes out when rolling them. Dust some flour over it and try to fix it with your hands. Don't focus too much on the round shape of these flatbreads when starting off. They will taste great no matter what the shape! Smear vegan ghee over cooked Puranpoli or else it will feel dry when eating. Be generous with the ghee though!

Nutrition