Sweet Potato Puran Poli / Chilakada Dumpa Bobbatlu
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Serving Size: 2
For Cover :
1 cup All Purpose Flour/Maida
5-6 sp Oil
1 pinch Salt
For stuffing :
2-3 nos Sweet Potatoes/Chilakada dumpalu
1 cup grated Jaggery
1 pinch Elaichi Powder
2 sp Ghee
In a mixing bowl add flour, salt, 1 sp oil and mix well now add water little by little & make a soft pliable dough, finish up the dough with one more sp of oil and allow the dough to rest for 45 mins with cover.
Wash the sweet potatoes well and pressure cook with enough water for 3 whistles and then turn off the heat.
When it cool drain the excess water, remove the skin and mash them well.
Add 1/2 cup of water to jaggery and boil, when the jaggery dissolves into it, then strain it to remove the impurities.
Now again boil the jaggery water, when it thicken add mashed sweet potato paste, elaichi powder, ghee and stir continuously, cook till the mixture leaves the sides of the pan & forms a soft lump, now the stuffing is ready.
When it cool divide the sweet mixture into small sized balls, knead the flour dough and make it into small sized balls and keep aside.
Place a dough ball on a greased plastic paper and flatten it into a small puri and place a stuffing ball in the centre and close it to cover the filling carefully.
Dip your fingers in oil and press the stuffed dough ball into a thin chapati, place the sweet potato puran poli on a heat tawa and cook.
Apply little ghee around the poli, once cooked flip the poli and allow it to cook on the another side, when done remove the puran poli from the pan to a plate, repeat the remaining dough and filling.
Sweet potato bobbatlu are ready, if desire serve with melted ghee or hot milk.