Sweet Potato Wheat Poli | Puran Boli recipe with Sweet Potato | 100% Soft Wheat Puran Poli recipe
How to make Sweet Potato Wheat Poli | Puran Boli recipe with Sweet Potato | 100% Wheat Puran Poli recipe | Sweet Potato recipe with detailed snaps and step-by-step procedure.
Sweet Potato! As his name says, he is a very sweet & lovable root vegetable guy who is unbeatably power-packed with vital vitamins, minerals, and fibre. This sweet rock star fits himself in both sweet & savoury cuisines, and makes us fall in love with his unique sweetly taste. And yes, my love for him has no bounds, and I always love to keep him in my pantry.
If you love Sweet Potato recipes, I would highly suggest visiting my Sweet Potato Halwa recipe with Jaggery and Sweet Potato Cheese Smileys recipe. Sweet Potato Puran Poli is another delicious festive delicacy that would be a tasty cum healthy alternative to the usual Puran Poli recipe.
What is Boli/Poli?
Boli or Poli is a kind of sweet-stuffed Indian flatbread prepared with Maida, lentils, coconut and other spices. This traditional South Indian speciality food has variations in its stuffing and is called Boli or Poli in Tamil, and Obbattu, Bobbatlu or Holige in other languages.
Normally Poli is prepared during auspicious occasions like Varalakshmi Pooja, Aayudha Pooja, Holi or Ugadi. Having said that, they can be prepared anytime as a healthy breakfast recipe or as an energetic evening snack.
What is Puran Poli?
'Puran' means 'filling or stuffing'. Most probably, the stuffing would be prepared with chana dal, jaggery, and flavouring spices. The other common stuffing would be the coconut & jaggery filling.
Sweet Potato Wheat Puran Poli:
Sweet Potato Wheat Puran Poli is a healthy cum tasty alternative to the usual Puran Poli recipe. Instead of Maida, we use whole wheat flour for making the envelope. And, the Puran/Filling is made with nutrition-packed Sweet Potatoes, coconut, jaggery, and cardamom.
What's so special in the recipe?
No Maida:
100% wheat flour is used in the recipe for making the outer envelope of Poli. Unlike the common fact that wheat flour could yield hard outer layers, the Wheat Puran Poli can be made as soft as possible with no fail in the taste profile. So, health plus taste plus softness is much guaranteed!
Nutritious Filling:
The filling made with sweet potatoes would not only be nutritious, but also be insanely delicious which earns the credit for flawless & smooth texture, yummy taste, and nutrition-rich profile.
No Sugar:
Some people use refined sugar as a sweetener, which is of no need in this recipe. Jaggery pairs quite well with Sweet Potatoes, and it's a win-win situation for both the taste & health.
The simple yet healthy Sweet potato Puran Poli scores high with the perfectly thin & soft outer layer that we always want in our Poli. Also, the stuffing outstands in the taste showing off a perfectly smooth texture to get spread out evenly.
Two things make the best-tasting Poli:
1. The outer wheat layer has to be VERY THIN & ULTRA-SOFT.
2. The texture of the filling has to be VERY SMOOTH so that it won't come out while rolling.
To get it right all the time, we need to pay attention to certain tricks and tips. Come, let's dive into the main part of what to do, and what not to do.
Dos and Don'ts:
- Adding coconut oil while kneading the dough lifts the taste of the Poli.
- Knead the Poli dough very loosely. The dough has to be very soft in order to get the thin layer. Keep in mind that hard dough makes a hard layer.
- Rest the kneaded dough for at least 2 hours. Resting the dough helps in making the Soft Poli.
- Grate the boiled sweet potatoes before you make the filling. Grating ensures no lumps in the filling that in turn gain the credit of mess-free Poli. If the filling is grainy, it may come out of the outer layer while rolling.
- While rolling, make sure the filling is completely secured within the Poli dough.
Furthermore, adjust sweetness based on the sweetness of the Sweet potato. Compared to the usual lentil-based Puran Poli, less jaggery is needed for this recipe. When the dough is in the right consistency, it would be easy to roll the Poli with greased hands despite the need for rolling pins.
Also, ghee is inseparable from Poli. Smear a few drops of ghee on the surface of the Poli & get vanished in the rhythmic taste of the thin & soft Sweet Potato Puran Poli. So, the perfectly healthy & insanely delicious Festive sweet recipe that would be loved by kids & adults is here just for you.
Shelf Life:
The Poli can be enjoyed for a day or two if kept at room temperature.
It can be enjoyed for a week if stored in the refrigerator. Warm the Poli before serving for the best recipe experience.
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Sweet Potato Wheat Poli
The very soft & thin wheat flatbread, stuffed with the smooth, nutritious, delicious Sweet Potato Puran/filling.
- Sweet Potatoes -2 (medium-sized)
- Ghee - 1 tbsp
- Fresh coconut - 1/2 cup
- Jaggery powder - 1/2 cup
- Cardamom powder - 1/2 tsp
For Poli Dough:
- Wheat flour - 2 cups
- Salt - 1/4 tsp
- Jaggery powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Coconut oil - 2 tbsp + 1 tsp
- Water - 3/4 cup
Steps Involved:
- Boil the sweet potatoes, peel off the skin and grate them.
- To a pan, add ghee followed by fresh coconut.
- Once the coconut is roasted well, add the grated sweet potato, and mix well.
- Now, add jaggery powder, and cardamom powder.
- The jaggery will start to melt, the filling would turn smooth.
- Make round balls out of the filling, and keep them aside.
- For the dough, add 2 cups of wheat flour to a mixing bowl.
- Add salt, jaggery powder, turmeric powder, and coconut oil.
- Rub and mix the flour. If you hold the flour, it should stand still.
- Now, add 3/4 cup of water, and knead it into a very soft dough.
- Keep the dough closed and rest for at least 2 hours.
- After a few hours, take a small portion from the dough, and spread it with greased hands.
- Keep one filling round ball at the center, and wrap the sides of the dough. The gathered portion should be twisted and pinched off in order to remove the excess part.
- Now roll the stuffed dough into a thin Poli either using greased hands or a rolling pin.
- Add Poli to a pan, and cook both sides by flipping often until the brown spots appear.
- Grease some ghee on top, and serve the Sweet Potato Poli hot or warm.
Visual Treat:
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Step-by-Step Procedure with Pictures
How to Make?
For Puran/Filling:
- Wash and take 2 medium-sized sweet potatoes in a pressure cooker.
- Add enough water to the pressure cooker.
- Close the pressure cooker, and cook the sweet potatoes for 2 to 3 whistles.
- Once the cooker gets depressurized naturally, take the sweet potatoes out, and peel off the skin.
- Grate all the boiled sweet potatoes. Grating them ensures no lumps remain in the filling.
- To a pan, add a tablespoon of ghee.
- Now, add 1/2 cup of fresh coconut. Roast it in the ghee until the aroma comes out from the coconut.
- Now, add the grated sweet potatoes.
- Mix them well with the roasted coconut.
- Now, add 1/2 cup of jaggery powder. Add more or less Jaggery powder based on the sweetness of the sweet potatoes.
- Add 1/2 tsp of cardamom powder for flavour.
- Mix everything well. The jaggery would start to melt, and the filling would be ready in no minutes.
- Take small portions, and make as many round balls as possible.
For Poli Dough:
- Take 2 cups of wheat flour in a mixing bowl.
- Things to add to the flour: 1/4 tsp salt, 1/2 tsp turmeric powder, 1 tbsp jaggery powder, and 2 tbsp coconut oil.
- Rub with the hands, and mix. If you hold the flour with your hands, it should stand still.
- Put a hole in the middle of the flour, and add 3/4 cup of water.
- Knead very well into a sticky dough. We need sticky dough only.
- Add a teaspoon of coconut oil over the surface.
- The dough prepared should be very soft like the one shown in the picture.
- Cover with a cloth, and rest the dough for at least 2 hours.
For Making Puran Poli:
- Take a small portion from the dough, and knead it into a ball.
- Spread the ball to some extent with the greased hands.
- Place the filling at the center.
- Wrap the dough around the filling, and twist the gathered end to pinch off the excess portion of dough.
- Now, start rolling the stuffed dough either with greased hands or with the rolling pin.
- To a pa, add a teaspoon of ghee.
- Add the prepared Poli to the pan.
- Flip often, and cook both sides until the brown spots have started to appear.
- The Poli would puff up if the dough was rightly needed.
- Apply some ghee on top.
- The drool-worthy Poli is now ready to be plated!
Tips:
- The more rested the dough is, the more soft would the Poli be!
- Make sure the Puran/filling is smooth enough to get it concealed under the wheat envelope while rolling.
- Adding coconut oil while kneading the dough enhances the taste of the Poli.
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