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.
