Masala Sweet Potato Potli

About Masala Sweet Potato Potli

Ingredients

• Medium sweet potatoes, boiled, peeled and grated 2 to 3
• Whole wheat dough as required
• Whole wheat flour for dusting
• Canola oil 2 tbsps + for deep frying
• Small onion, finely chopped 1
• Processed cheese, grated 2 to 3 tbsps
• Salt to taste
• Red chilli powder 1 tsp
• Garam masala powder ½ tsp
• Fresh coriander leaves, chopped 1 tbsp
• Spring onion green strips as required
• Green chutney for serving

How to Make Masala Sweet Potato Potli (Stepwise Photos)

Method

1. Heat sufficient canola oil in a kadai.
2. Heat 2 tbsps canola oil in a non-stick pan, add onion and sauté till translucent. Add sweet potatoes and mix well.
3. Add cheese, salt, garam masala powder and chilli powder, mix and cook for 1-2 minutes. Add coriander leaves and mix well.
4. Divide the dough into small equal portions and shape into balls.
5. Dust the worktop with some wheat flour, roll out each portion into thin discs and cut them into roundels using a large sized cookie cutter.
6. Put some sweet potato mixture in the center of each roundel, pleat up the ends together and slightly press from the center to seal and shape into potlis. Tie a spring onion sprig around the neck of each potli.
7. Put the potlis in hot canola oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
8. Arrange the potlis on a serving platter and serve hot with a bowl of green chutney.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Serving Suggestion : The Masala Sweet Potato Potli is a starter and can be accompanied by a delicious soup or a refreshing, chilled mocktail..

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps