Shakarkandi is Sweet potato in Hindi. Indian Sweet potato is basically a yam whose leaves are also edible but we are taking about the use of the tuber right now, in the making of a deep fried flat bread.
Someone was talking about shakarkand ki poori and I was reminded of the last time I made them. I was in an impression that I had already shared the recipe of shakarakand ki poori on the blog so came here to search for it. And lo, I couldn't find it here. Because I never posted it. Damn.
The blogs of mine serve as a cloud storage for me and my mind automatically comes here to search for what I had cooked long time back. This shakarkandi ki poori or roth as we call it, was cooked 2 years ago and I had forgotten to share it. Not a good thing as the recipe wont be accessible for even my own use.
Thankfully this shakarkandi ki poori is a traditional recipe and I have cooked it several times in the past to know it like the back of my hand.
If you are getting confused between the names shakarkandi ki poori and shakarkandi ke roth (roT), let me explain it for you. Yes these two are a little different from each other.
Shakarkandi ki poori is a little softer, uses some milk too while kneading the dough and uses a little more flour compared to the quantity of sweet potato pulp.
Shakarkandi ke roth are made using very little flour compared to sweet potato pulp (mash), just enough to bind the boiled and mashed sweet potatoes. So shakarkandi ke roth are almost like a crusty flat bread that cooks on medium flame for a long time to get crusty on the outside and softer inside.
To make the frying time shorter, I make a hole in the middle (just like a doughnut) so the cooking is even and quick. We like them hot but these are great at room temperature too and make great picnic or journey food.
For picnics you would like them served with some nice chocolate dip of fruit preserve. When eating them hot, we like to drizzle some raw honey over them. Yum.
It is a great breakfast option on weekdays when the family is relaxed and can have as finger food reading the heap of weekend newspapers.
(makes enough for 2 and some leftovers too)
sweet potatoes cleaned and rinsed thoroughly 250 gm
whole wheat flour 100-120 gm
*green cardamom powder 2 pinches (optional)
*You can use cinnamon powder, nutmeg powder or clove powder individually or in combination for a deeper flavour. I use a mix of these three mostly.
No sugar required, but add a little jaggery if you like it really sweet.
Ghee for deep frying. These roth do not absorb much ghee as the dough is not too loose, take care to boil the sweet potatoes with skin to ensure lesser moisture in them. If boiled after peeling and slicing they absorb a lot of water and the dough will be loose in consistency and the pooris may absorb more ghee while frying.
After through cleaning, boil the sweet potatoes in pressure cooker with just about 1/4th cup water. It takes about 2-3 whistles to cook.
Cool the pressure cooker and start mashing the sweet potatoes while they are still warm. I prefer using them with the peel but you may discard the peel if it looks scabby or dirty. For such vegetable I always recommend getting organic produce.
Now add the spice powder of choice and add the flour slowly while kneading it into a dough. No water or milk is being added, the quantity of the flour will just to make a smooth dough. If the sweet potatoes are more moist they may take some more flour.
Heat the ghee, divide the dough in about 20 gm portions and roll them into small thick discs, make a hole in the center and fry on medium heat till they get lightly browned. At the stage of frying too you may fry them on high flame to get softer pooris and fry on low or medium to get firm roth.
Serve hot or cold with honey, fruit preserve or even some fresh cream or yogurt if you like.
There is the natural sweetness of sweet potatoes that you wouldn't want to spoil using sugar or jaggery. I suggest eating this roth with some sweet condiment if you find it not as sweet as you like.
And please fry it in ghee only, oils don't suit such traditional recipes.
I have seen some people enjoying these sweet pooris with pickle too, try it you may start liking such sweet and sour combinations in food.
And I just got to know that Maharashtrians also make a similar fried bread with sweet potatoes with a slightly different recipe and call it Ratalyacha Gharya. I am sure this meethi poori with shakarkandi is made all over India in some or the other form.