Spiced sweet potato poori – shakarkand poori – mashes boiled sweet potato directly into the dough with asafetida, turmeric, and fresh herbs. It fries up golden-orange and stays soft inside.
There’s nothing quite like the magic of watching a poori puff up into a perfect, golden balloon in hot oil! This Spiced Sweet Potato Poori takes that magic to a whole new level. Infused with the earthy sweetness of sweet potato and a warm blend of spices like turmeric, coriander, and a hint of cayenne, this bread is the ultimate comfort food. It’s the ideal flatbread for a cozy autumn dinner, pairing beautifully with rich dals and hearty vegetable curries like Khichari. The dough is silky, pliable, and an absolute joy to work with. Get ready to fill your kitchen with the most incredible aroma and treat yourself to the fluffiest, most flavorful pooris you’ve ever had!
Ingredients
• 1 large sweet potato, 8 oz / 230 g, boiled or steamed until tender
• 2 cups / 520 g (18.3 oz) sieved chapati flour OR 1.33 cups / 165 g (5.8 oz) whole wheat flour mixed with 0.67 cups / 80 g (2.82 oz) unbleached white flour
• 0.75 tsp (3.8 ml) salt
• 0.25 tsp (1.3 ml) yellow asafetida powder (hing)
• 0.33 tsp turmeric
• 0.5 tbsp (8 ml) ground coriander
• 0.25 tsp (1.3 ml) cayenne pepper or paprika
• 3 tbsp (45 ml) minced fresh coriander, parsley, or dill
• 3 tbsp (45 ml) melted ghee or butter
• Ghee or vegetable oil for deep-frying
Instructions
1. While the sweet potato is still warm, peel and mash it until smooth. You should have about 1.67 cups / 400 ml.
2. In a large mixing bowl, combine the flour, salt, asafetida, turmeric, ground coriander, cayenne, and minced herbs. Whisk to combine.
3. Add the mashed sweet potato and 3 tbsp (45 ml) of melted ghee to the flour mixture. Rub the together with your fingertips until thoroughly blended and crumbly.
4. Add a tiny dribble of water if needed to form a firm, stiff dough. Knead for about 8 minutes on a clean surface until the dough is silky smooth and pliable.
5. Form the dough into a ball, rub it with a little ghee or oil, and cover with an inverted bowl. Let it rest for at least 30 minutes and up to 3 hours.
6. Once rested, knead the dough briefly. Divide it into 16 equal-sized pieces and roll each piece into a smooth ball. Keep the balls covered with a damp cloth to prevent them from drying out.
7. Take one ball of dough and flatten it into a 2-inch patty. Lightly oil your rolling surface and pin, then roll the patty into a 5-inch round, applying even pressure.
8. Lay the rolled-out pooris on baking sheets in a single layer, ensuring they don’t touch. Cover with plastic wrap while you roll the rest.
9. Heat ghee or oil for frying in a wok or deep pan to about 365°F / 185°C. The oil should be about 3 inches deep.
10. Gently slide one poori into the hot oil. It will sink and then quickly float to the surface. As it rises, use the back of a slotted spoon to gently press it down, encouraging it to puff up into a ball.
11. Fry for about 30 seconds per side, or until golden brown. Be careful not to puncture the poori.
12. Remove the puffed poori with the slotted spoon, allowing excess oil to drain off. Place it on a tray lined with paper towels.
13. Repeat with the remaining pooris, maintaining the oil temperature. Serve immediately for the best texture.
Nutritional Information
• Serving Size: 1 poori
• Calories: 125 kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 4g
• Note: These values are estimates and can vary based on and oil absorption.
Pro Tips
• Aim for a stiff dough initially. It will soften considerably as it rests, making it perfect for rolling without extra flour.
• For a noticeable kick of heat, use cayenne pepper. For vibrant color with minimal heat, use paprika. Adjust the amount to your preference.
• This recipe works beautifully with other seasonal vegetables. Try substituting the sweet potato with an equal amount of cooked and mashed yam, winter squash, or pumpkin.
• The potency of asafetida (hing) varies greatly by brand. If you’re not using yellow Cobra brand, reduce the amount by three-fourths to avoid an overpowering flavor.
• To keep a large batch of pooris warm, place them in a single layer on a baking sheet in a preheated 275°F / 135°C oven for up to 30 minutes.
FAQ
Q: Can I make this sweet potato poori recipe vegan
A: Yes, absolutely! To make these pooris vegan, simply substitute the 3 tablespoons (45 ml / 1.5 fl oz) of melted ghee or butter with a neutral-flavored vegetable oil or melted vegan butter. For deep-frying, ensure you use a high-smoke-point vegetable oil like canola, sunflower, or peanut oil instead of ghee.
Q: What vegetarian dishes pair well with these spiced pooris
A: These spiced sweet potato pooris are incredibly versatile. For a balanced, protein-rich vegetarian meal, pair them with hearty dals like dal makhani or chana masala (chickpea curry). They also go wonderfully with paneer butter masala, mixed vegetable korma, or a simple potato curry (aloo sabzi).
Q: How can I store leftover sweet potato pooris
A: For the best texture, pooris are best enjoyed fresh. However, you can store cooled, leftover pooris in an airtight container at room temperature for up to 24 hours. To reheat, you can warm them on a dry skillet (tava) or place them in a preheated oven for a few minutes. Note that they may not be as puffy as when first fried.
Q: Can I prepare the poori dough in advance
A: Yes, you can prepare the dough ahead of time. After kneading, place the dough in an airtight container and refrigerate for up to 24 hours. Before rolling, allow the dough to come to room temperature for about 30-45 minutes, as this will make it easier to work with.
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Spiced Sweet Potato Poori (Shakarkand Poori)
Ingredients
Method
- While the sweet potato is still warm, peel and mash it until smooth. You should have about 1. 67 cups / 400 ml.
- In a large mixing bowl, combine the flour, salt, asafetida, turmeric, ground coriander, cayenne, and minced herbs.
- Whisk to combine.
- Add the mashed sweet potato and 3 tbsp (45 ml) of melted ghee to the flour mixture. Rub the together with your fingertips until thoroughly blended and crumbly.
- Add a tiny dribble of water if needed to form a firm, stiff dough.
- Knead for about 8 minutes on a clean surface until the dough is silky smooth and pliable.
- Form the dough into a ball, rub it with a little ghee or oil, and cover with an inverted bowl.
- Let it rest for at least 30 minutes and up to 3 hours.
- Once rested, knead the dough briefly.
- Divide it into 16 equal-sized pieces and roll each piece into a smooth ball.
- Keep the balls covered with a damp cloth to prevent them from drying out.
- Take one ball of dough and flatten it into a 2-inch patty. Lightly oil your rolling surface and pin, then roll the patty into a 5-inch round, applying even pressure.
- Lay the rolled-out pooris on baking sheets in a single layer, ensuring they don't touch.
- Cover with plastic wrap while you roll the rest.
- Heat ghee or oil for frying in a wok or deep pan to about 365°F / 185°C. The oil should be about 3 inches deep.
- Gently slide one poori into the hot oil. It will sink and then quickly float to the surface. As it rises, use the back of a slotted spoon to gently press it down, encouraging it to puff up into a ball.
- Fry for about 30 seconds per side, or until golden brown. Be careful not to puncture the poori.
- Remove the puffed poori with the slotted spoon, allowing excess oil to drain off.
- Place it on a tray lined with paper towels.
- Repeat with the remaining pooris, maintaining the oil temperature.
- Serve immediately for the best texture.
