Preparing pooran boli / oppittu (with channa dal stuffing) at home is a time consuming job, as preparing the stuffing demands many steps like pressure cooking the dal, preparing jaggery solution, making a soft ball stage pooran in a wok etc.,. But this sweet potato boli is comparatively easy, as the stuffing can be made quick, if we have some boiled sweet potatoes and chapati dough.
I made this as lunch box snack for hubby and I love the way it came out easier and tasty. Try this and enjoy!
Sweet potato boli. |
Sweet potato stuffing. |
For stuffing (pooranam):
Sweet potato - 1 (large)
brown sugar - 2 tbsp
shredded coconut - 1 tbsp
cardamom powder - 1/2 tsp
Outer layer:
Wheat flour - 1 cup + 1/2 cup
salt - a pinch
water - to knead
sesame oil - few tbsp
Ghee - 2 tsp
Method:
*Boil or pressure cook the sweet potato. Peel and mash with hand. Add the ingredients in stuffing and mix well without lumps. Divide it into small balls of key-lime size. Keep aside. This is the stuffing for boli.
*Put the wheat flour in a large mixing bowl. Add salt, mix well. Slowly add water and knead to a thick soft dough (just like chapati dough). Add 2 tbsp sesame oil and knead again very well, so that the dough becomes very soft and pliable.
*Divide the dough into equal size balls (say 6 balls).
* Take one ball, sprinkle some dry wheat flour on the rolling board. Press using a rolling pin to a small circle (3 inch dia).
* Place one sweet potato stuffing inside, fold like a pouch. Sprinkle more flour and roll carefully (without much pressure) to a 6 inch circle.
* Heat a tawa , apply few drops of oil , fry the boli both sides in low heat for 1 minute each side.
* Take out, brush few drops of ghee, let cool for 1 minute and keep inside an airtight container.
Repeat the procedure for all the dough balls.
Sweet potato boli is ready!
Serving suggestion:
Serve hot as snack.
Note:
Instead of wheat flour it is traditional to use maida / All purpose flour.
Keep the kneaded AP flour dough for 6 hours in room temperature for a more workable dough.