Sweet potatoes puri

Sweet potatoes poori

Sweet Potato boiled peeled and mashed (2 big)

Wheat Flour 2 cups

Salt 3/4 teaspoon

Asafoetida 1/4 teaspoon

Turmeric powder 1/3 teaspoon

Coriander powder 1/2 tsp

Oil 4 tbsps for deep-frying


Method


Combine whole wheat flour, salt, asafoetida, turmeric powder, coriander powder. Mix well, add sweet potato and three tablespoons oil, mix well and knead into a soft dough.


Cover and set aside for two to three hours. Divide the dough into marble sized portions and shape into balls. Roll them into small puris. Heat sufficient oil in a kadai.


Deep fry puris, a couple at a time, on medium heat till lightly browned from both the sides. Drain on absorbent paper. Serve hot.



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