Thursday, June 30, 2011

Sakkarai valli kizhangu / Sweet potato poli

Ingredients :
Maida - 1 cup
Pinch of salt
Turmeric powder - 1/2 teaspoon
Gingely oil- 3 table spoon
For Filling :
Sweet Potatoes - 2 no.s (Medium size)
Jaggery - 100 grams
Elachi powder - 1 teaspoon
Finely powdered fresh coconut (Optional ) - 2 table spoon

For filling boil sweet potatoes (or microwave it for 7 or 8 mnts ) and mash it with out any lumps. Boil jaggery with little bit of water and filter it to remove any impurities. When jaggery becomes slightly thick in consistency (No need for any 1 string consistency) add coconut, elachi powder, mashed sweet potatoes to it, mix well and keep aside to cool down.
Mix maida with salt, turmeric powder and oil and knead for sometime, then add water to make it a pliable soft dough. No need to soak the dough in oil, as we do for normal poli. Make medium size balls from the dough. Flatten each ball and keep the filling inside. Close and seal well all around. Press and dredge in maida flour and roll out into thin chappathis. Heat tawa and fry these poli using ghee until it turns golden brown on each side.
Enjoy it while hot with ghee over the top :-)

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