PULI PITHA of SWEET POTATOES

Ingredients

• 4 medium sweet potatoes (Boiled whole in their skins, then peeled and mashed into a smooth paste)
• 1 pinch salt (Added to the dough to season and help bind)
• 1 cup (approximately, added as needed) powdered rice (Also known as rice flour; add gradually until the dough is stiff enough to shape into balls without sticking)
• 1 cup, freshly grated coconut (Used in the coconut-sugar filling option; use freshly grated coconut for best flavour)
• 1 cup sugar (Divided: half for coconut filling, half for khowa kheer filling (if using both options); adjust to taste)
• 1 cup khowa kheer (Also called khoa or mawa; a dried, condensed milk solid available in South Asian grocery stores. Use as an alternative filling to the coconut-sugar option.)
• 1 small amount (a few tablespoons) water (Used in the khowa kheer and sugar filling to cook it to a sticky, stiff paste)
• 1 small amount (enough to shallow-fry) ghee or oil (Ghee gives a richer, more traditional flavour; neutral oil also works well)

Instructions

1. 1Place the sweet potatoes (unpeeled) in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20–25 minutes, or until a fork slides easily through the thickest part. Drain and allow them to cool enough to handle safely.
2. 2Once the boiled sweet potatoes are cool enough to handle, peel off the skins with your fingers — they should slip off easily. Transfer the flesh to a large mixing bowl and mash thoroughly with a fork or potato masher until you have a completely smooth paste with no lumps.
3. 3Add a pinch of salt to the mashed sweet potato paste. Begin adding powdered rice (rice flour) a little at a time, mixing well after each addition. Continue until the mixture is stiff enough to be shaped into balls that hold their form and do not stick to your hands. The exact amount of rice flour needed will vary depending on the moisture content of your sweet potatoes.
4. 4Choose one of the two filling options below: Option A — Coconut and sugar filling: Combine the grated coconut and sugar in a small pan over medium heat. Stir continuously until the sugar melts and the coconut mixture comes together into a sticky, cohesive mass. Remove from heat and set aside to cool slightly before using. Option B — Khowa kheer and sugar filling: Combine equal quantities of khowa kheer and sugar in a small pan. Add a small amount of water (a few tablespoons) and cook over medium heat, stirring constantly, until the mixture becomes sticky and stiff and pulls away from the sides of the pan. Remove from heat and set aside to cool slightly before using.
5. 5Divide the sweet potato dough into equal portions and roll each portion between your palms to form a smooth ball — roughly the size of a golf ball. Place each ball on a clean, lightly floured surface and gently press it flat with your palm or fingers into a small disc, roughly 7–8 cm (about 3 inches) in diameter.
6. 6Place a small spoonful of your chosen filling in the centre of each flattened disc. Do not overfill — leave enough border around the edge to seal. Fold the disc over the filling to form a half-moon shape, then press the edges firmly together to seal completely with no gaps. Gently shape each pitha into a flat, elongated oval as you close it up, pressing lightly with your fingers to ensure even thickness.
7. 7Heat a wide frying pan or skillet over medium heat and add a small amount of ghee or oil — just enough to coat the base of the pan. Once hot, carefully place 4 to 6 pithas in the pan in a single layer, without overcrowding. Fry for 3–4 minutes on each side, turning gently with a spatula, until both sides are a deep golden brown. Adjust the heat as needed to prevent burning. Remove and drain on a plate lined with paper towel. Repeat with any remaining pithas, adding a little more ghee or oil as needed.