Go Back
+ servings
sweet potato poli
Print Recipe
5 from 1 vote

Sweet potato poli recipe

Sweet potato puran poli (sakkaravalli kizhangu poli) made along with jaggery and coconut as main ingredients.
Prep Time15 mins
Cook Time30 mins
Resting time3 hrs
Course: Dessert, Sweets
Cuisine: Indian
Servings: 12


  • 3 Sweet potato
  • 1 cup Jaggery
  • ¼ cup Coconut grated
  • 1 Cardamom powdered

For dough

  • 1 cup All purpose flour Maida
  • Turmeric – A pinch optional
  • 4 tablespoon Ghee or oil Divided
  • Salt – As needed


  • Firstly prepare dough prior at least 1 hour or upto 3 hours before making poli.
  • In a mixing bowl add flour, salt, turmeric, ghee or oil and required water.
  • Knead well to make a loose dough.  Add 2 tablespoon oil over it and keep aside for 1 hour to 3 hours
  • Meanwhile you can prepare the puran / stuffing.
  • Keep sweet potato in a container, inside pressure cooker.
  • You can add little water as usual in the pressure cooker, but no need to add water to sweet potato.
  • Idea is to steam it. You can add water and cook, but it could retain water and take bit longer to get puran done.
  • So I opted steaming without water. Pressure cook for 4-5 whistles.
  • Peel the skin once cooled and mash it well without any lumps.
  • After that, melt jaggery with little water just to immerse it. Filter it to remove any impurities.
  • Add it to the sweet potato and heat over medium flame. Mix well.
  • Once mixed, add grated coconut and cardamom. Keep stirring until it becomes thick.
  • On cooling, it gets non sticky. So switch off accordingly. Once cold enough to handle, roll into equal sized balls.
  • After 3 hours, the oil or ghee would have slightly oozed out. Knead again to make it smooth and pliable.
  • Divide into equal lemon sized balls. Rest again for 10 minutes.
  • Flatten the rolled dough into thick disc.
  • Keep the stuffing inside and cover it with the dough.
  • Seal and flatten to thin polis.
  • Oil will be oozing from the dough, so you may not need any oil for greasing, if needed use accordingly.
  • Carefully transfer to hot tawa and cook over medium flame. Drizzle sesame oil or ghee.
  • Cook by gently pressing the poli with ladle so that golden spots appear.
  • Repeat to finish and stack the poli.


  • The mashed sweet potato I took  gave exactly one cup, when mashed. So use this a guidance.
  • Since we use oil, you may be getting a non sticky dough with little water itself, but make sure to add more water to make a loose dough, not a dough like the regular chapati dough, this should be really soft and loose to handle.
  • You can use sesame oil as vegan option for ghee.
  • Use half maida, half wheat flour for flavorful results.
  • You can use more coconut or less, but increase or decrease jaggery as needed.
  • Use sugar instead of jaggery.