For outer layer
Wheat flour - 1 cup
Oil / Ghee - 2 tablespoon
Salt to taste
curd - 1 tablespoon
turmeric powder - 1/4 teaspoon
Oil / Ghee for cooking poli
Wheat flour - 1 cup
Oil / Ghee - 2 tablespoon
Salt to taste
curd - 1 tablespoon
turmeric powder - 1/4 teaspoon
Oil / Ghee for cooking poli
For Stuffing
Sweet potato - 1.5
Jaggery - 1/2 cup
Coconut gratings - 2 tablespoons
Ghee - 1 teaspoon
Cardamom powder - 1/4 teaspoon
Sweet potato - 1.5
Jaggery - 1/2 cup
Coconut gratings - 2 tablespoons
Ghee - 1 teaspoon
Cardamom powder - 1/4 teaspoon
Method:
In a broader bowl add flour, salt, 1 tablespoon of oil/ghee. Mix well till oil or ghee is applied to flour. Now add water little by little and make a smooth dough. Apply 1 tablespoon of oil. Close with a wet cloth and keep it aside for 1-2 hrs
Cook Sweet potato. Peel the skin.
Peel & Mash it without any lumps
heat 1 teaspoon of ghee, add all the ingredients under the stuffing section.
Mix well and continue to cook till it is thick. Let it cool down till you can handle it. Make a smooth dough. Once ready take the equal size of stuffing and outer dough.
Roll this into a thick disc. Heat pan
Roll this into a thick disc. Heat pan. Place rolled poli. Drizzle ghee around it. Cook it low flame.
Once done turn it over and cook again
In a broader bowl add flour, salt, 1 tablespoon of oil/ghee. Mix well till oil or ghee is applied to flour. Now add water little by little and make a smooth dough. Apply 1 tablespoon of oil. Close with a wet cloth and keep it aside for 1-2 hrs
Cook Sweet potato. Peel the skin.
Peel & Mash it without any lumps
Roll the dough into a little tick sheet. Place the stuffing at the center. Bring the sides together to make a ball.
Roll this into a thick disc. Heat pan
Roll this into a thick disc. Heat pan. Place rolled poli. Drizzle ghee around it. Cook it low flame.
Once done turn it over and cook again
Once done take out. Now it is ready for your pooja
