Poori Recipe | Puri Bread with Sweet Potato

a bowl filled with Sweet Potato Masala Puri

Poori Recipe | Puri Bread with Sweet Potato

Try this Sweet Potato Masala Puri/poori recipe for your next party. This vegan fried flatbread from India is a delicious take on aloo puri but with sweet potatoes. Simple and easy to make!

Course flatbread

Cuisine Indian

Prep Time 20

Cook Time 20

Resting time 15

Total Time 55

Servings puris

Calories 72.14kcal

Author Priya Lakshminarayan

Equipment

Ingredients

1 sweet potato
1.5 cups wheat flour
1 tablespoon kasoori methi
1 teaspoon ajwain
¼ teaspoon asafoetida
1 tablespoon chilly powder
1 teaspoon turmeric powder
1 tablespoon garam masala
1 tablespoon lemon juice
¼ cup cilantro
Salt
1 tablespoon oil
½ cup water add more as needed
oil for frying

Instructions

The first step is to cook the sweet potato. Prick it all over and then place it in a microwave-safe bowl. There is no need to add water. Microwave it for 10 minutes.
Remove the skin and mash it with a fork. You can also grate it. Just ensure that there are no lumps. Keep it aside for now.
To a food processor or mixing bowl, add whole wheat flour along with salt. Crush kasoori methi between your palms and add it to the processor along with ajwain (carom seeds).
Next add all the spice mixes like asafoetida, chilly powder, turmeric powder, garam masala, and lemon juice. Then add the greens like cilantro.
Now add the cooked and mashed sweet potato and oil. If kneading with hand, add water gradually and knead it to a semi soft dough. Or you can save time and effort by kneading the dough in a food processor.
Place the dough in the same mixing bowl, cover it with a moist cloth and let it rest for 15-20 minutes. Heat oil in a frying pan. Keep the flame low to medium.
Divide the dough into marble sized portions and shape into balls. Roll them to make a circle of 4-5 inches diameter. Dust some flour as needed.
Using any cutter, give it a round shape. Make as many puris as you need and spread them on a plate.
When the oil is hot, add the cut discs in batches and fry them till they puff up and attain a golden hue.
Fry all the puris the same way on medium flame. Place them on a paper towel to drain off any excess oil.
Serve them while they are still hot with any side dish.

Notes

Instead of mashing the sweet potatoes, you can also grate them finely. Just ensure there are no lumps else the pooris will not puff. The amount of water needed to make the dough is just an estimate. If you don't have ajwain or carom seeds, skip it or add cumin seeds. You can also add sesame seeds while making the dough. Skip adding spices you don't have.

To prevent the puri from becoming too oily, try this trick: add a pinch of salt to the oil before frying, it should work. Whole wheat is not gluten-free. To make gluten-free sweet potato flatbread, use gluten-free chapati flour. Also, skip adding asafoetida or use GF asafoetida.

Nutrition