Thoroughly wash sweet potatoes, peel of their skin and cut it in pieces, put it into cooker, add water in a cooker until sweet potato pieces submerge completely, boil up to 2-3 cooker whistles.
For preparing jaggery syrup, heat 1/2 cup water in a pot and add jaggery to it. Allow it to cook on low flame until jaggery gets completely dissolved in water. Turn off the flame and strain it using a strainer and transfer to a bowl. Our both main ingredients are ready now.
Further, mash the sweet potato and keep it aside.
Heat fennel seeds (saunf) for a minute and then make a powder of fennel seeds and cardamoms together in a mixer. (If you can't get fine powder then add a little bit of sugar and again grind it, surely it turns in powder form). In a large mixing plate sieve all the flour together.
Add semolina (rava), add cardamom and fennel seeds powder. (sieve it before adding), Now add jaggery syrup. Add baking soda, and salt to the flour, then add mashed sweet potatoes. Mix all ingredients well, and start to prepare its dough. If needed add a little more water to make a soft dough.
At the end add 1 tablespoon ghee. (make it hot before adding), And knead the dough well and transfer it to a bowl cover with the lid and keep aside for 10 minutes.
After 10 minutes make a dough ball double in the size of you taking for making chapatis (around 2-inch size). Spread a little flour on the rolling board and the dough ball also. Start rolling it like chapati. When it becomes a little bit round, spread poppy seeds over it and slowly flattened it with your hands as well as with a rolling pin. And make a little bit more thin round of dough balls. But make it thick as shown in the photo.
Cut in round shape 4 to 5 inch size with the help of cookie cutter or any sharp edge round lid.
Cut as many as possible rounds as shown in photo.
Heat oil in a deep frying pan or kadhai. Before starting frying puries let's check oil get heated properly or not by putting a small dough ball in it. If it immediately comes on the surface then it indicates oil is ready for frying. So keep gas on medium flame throughout the frying puries. Now slowly put puri in hot oil. Fry both the sides of puri properly, Until it turns light golden brown.
Then remove it from the frying pan and put it on a paper napkin for releasing excess oil. Follow the above steps and prepare all puries in the same manner.
And your yummy delicious and crispy sweet potato puris are ready to eat.Serve it hot or cold with warm milk, tea, coffee even you can serve it with shrikhand or basundi. Or as it is also very tasty... Method for preparing Maharashtrian Ratalyachya gharya (रताळ्याच्या घाऱ्या):
In Maharashtra, this sweet potato puri recipe is known as Ratalyachya gharya and it is made in the same manner as we made but only one little change in its looks. Let's start. When you make circles with the help of cookies cuter. Make a hole at the center of each circle. It is a traditional method of making sweet potato puri or Ratalyachya gharya.
It is assumed that if make a hole at the center of puri then puri get fry inside out. So no moisture remains in puri and its lifetime increases by 2-3 days more. Then fry it.
And your Ratalyachya gharya is ready.For kids, you can make these sweet potato puris in a kid's favorite shape as your kid will love it.Trust me it is a very healthy snack than any snacks for a kid's. When you make all puries spread it on a large plate and when it gets completely cool only then transfer them to airtight container.These sweet potato puries will last for 1 week, but without checking don't give it to kids after 2-3 days.