Sweet Potato Mangalore Buns
Sweet fried poories, fluffy and pillow soft
Servings: 5 people
Ingredients
- Sweet potato (cooked and mashed without skin) - 1 cup
- Maida or all-purpose flour -1 cup
- Cumin seeds or jeera -1 tsp
- Baking soda – ¾ tsp
- Sugar - ¼ cup or less
- Curd - ¼ cup
- Salt as per taste
- Oil for deep frying
Instructions
- Take a bowl and add mashed sweet potato, flour and mix well.
- Now add cumin, baking soda, salt, sugar, mix well.
- Finally add curd and prepare dough. Knead the dough well.
- Keep this in warm place for 8 to 10 hours for resting or overnight (in the morning refrigerate the dough if not using it immediately)
- Knead once, make small to medium round balls and roll into thick poories.
- Heat oil on medium flame in a kadai, drop slowly the poories and fry on medium flame until done (they turn golden to brown colour)
- Serve hot sweet potato mangalore buns with coconut chutney or sambhar
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Notes
If the dough becomes sticky adjust the flour quantity and smear little oil while kneading.
Try to mash the sweet potato completely but still if very small pieces of sweet potato are remaining in the dough, roll the poories slowly.
If you want to use both all-purpose flour and whole wheat flour, then add them in equal quantities.
If you use whole wheat flour for the dough, then it absorbs slightly more liquid content, so adjust the curd quantity.
Sugar quantity can be adjusted depending on the sweetness of sweet potato.
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