Sweet Potato Puris (Puffed Bread)
This delicious, melt-in-mouth, lightly sweet bread is a favorite afternoon snack in the family. The winning combination of cardamom, sweet potatoes and coconut milk is the secret of this flavorful bread. Please note coconut milk replaces water in this recipe.
Ingredients
- 2 sweet potatoes medium
- 2 cups whole wheat white flour plus extra for rolling
- 2 tbsp coconut milk canned
- ¼ cup milk powder (optional)
- ¼ cup sugar
- 1 tsp salt
- 1 tsp cardamom powder
- canola oil for deep frying
Instructions
- Bake the sweet potatoes at 300 F for one hour or until the skin turns crispy. Let them cool before peeling off the skin.
- In a large mixing bowl, mash the sweet potatoes and add all the ingredients except the coconut milk. Mix well.
- Add the coconut milk a little by little until a soft dough is formed. Knead the dough for 2-3 minutes or until smooth. Cover it and set it aside for 10 minutes. If the dough becomes sticky, add a little flour.
- Divide the dough into lime size balls. Roll each ball of dough using a rolling pin to a 3-inch diameter circle. Use a little flour while rolling to prevent the dough from sticking to the rolling surface.
- Heat the oil in a frying pan on medium-high. Once the oil is hot, slide each rolled out piece of dough into the oil. Once it puffs up, flip it gently. Fry for another 5 seconds. Use a slotted spoon to gently remove the puris from the oil and place them on a paper towel to drain the excess oil. Pay close attention to the heat since it can burn the puris quickly. Adjust the heat accordingly.
Notes
It may be tempting to use canned sweet potatoes, but we highly recommend using fresh sweet potatoes. Due to the extra moisture, canned potatoes will need a lot more flour.
