Home » BreakFast » Sweet Potato (Madhura Kizhangu) Bolly


Sweet potato – ½ kilo
Coconut – one half grated
Jaggery – ½ kilo
Ghee – ½ cup
Maida – ½ cup
Oil – 2 table spoon
Cardamom powder – 1 tea spoon
Salt – one pinch

Method of preparation

Boil the sweet potato , Peel off the skin and smash it. grind the coconut into fine paste and add into the smashed sweet potato. Keep one vessel in the stove. pour one cup of water into it. then add the jaggery and boil it. when the jaggery syrup gets thread consistency add it into the sweet potato mixture and mix well. When the water gets completely drained out and the mixture gets separated from the vessel remove it from the stove and keep it for cooling. Add required water into the maida and also add oil and one pich of sugar and knead it and make a loose dough. Then make the dough into small balls and spread round and put the sweet potato mixture in the middle of it and and make small balls. balls from the sweet potato and again make balls out of it. then spread some flour ( don’t use too much of flour) and spread it round. You have spread in a way that the mixture stuffed inside the balls should not come out. Heat a chappathi pan and place this bolli in the tawa . cook both side of the bolli.

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