Masala Sweet Potato Potli

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 30 minutes

Cook: 25 minutes

Method: Moderate

Course: Starter

Type: Indian

Key Ingredients:

These potlis are stuffed with spiced sweet potato mixture and deep-fried

Short History: Sweet potato has been indigenous to South America or Central America. It was cultivated for 5,000 years by prehistoric indigenous people in what is now Peru. Later, the natives took the cultivation to Fiji, Hawaii and New Zealand. While the cultivation of sweet potato in Asia, Europe and Africa is attributed to Spanish and Portuguese explorers. In India, sweet potatoes are primarily had on fasts. In other parts of India, particularly North India, the root vegetable is had as chaat. While in the South it is boiled or steamed. It can also be fried and seasoned with different seasonings..

What is Masala Sweet Potato Potli: Masala Sweet Potato Potli is a quick and an interesting deep-fried starter. The potli meaning parcel/packet/pouch, has a filling of sweet and spicy mixture made from sweet potatoes, sauteed onions, cheese and spices. The wheat dough potli with the filling is then deep fried. While serving, it is accompanied by mint chutney..

Top ways to prepare: When air frying the Masala Sweet Potato Potli, cook it for up to 15-20 minutes at 180 degree Celsius. When microwaving, cook it at convection mode by preheating it at 180 degree Celsius for at least 10 minutes and then microwaving the potli for 10-15 mins. Always remember to check in between for the doneness..

Cooking Tips: Use fresh ingredients such as the vegetables, root vegetables, spices that have a recent manufacturing date, dairy and seasoning..

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

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

Methods

Heat sufficient canola oil in a kadai.
Heat 2 tbsps canola oil in a non-stick pan, add onion and sauté till translucent. Add sweet potatoes and mix well.
Add cheese, salt, garam masala powder and chilli powder, mix and cook for 1-2 minutes. Add coriander leaves and mix well.
Divide the dough into small equal portions and shape into balls.
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.
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.
Put the potlis in hot canola oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Arrange the potlis on a serving platter and serve hot with a bowl of green chutney.