• Good Food Guy

Sweet Potato and Makkai (cornmeal) Poori

Updated: Dec 9, 2018

It was one of the days where one has to think hard what to eat, specially if gluten intolerance is clubbed with lactose intolerance in the same life! But glad that I have so many options to explore and that to in this life

Today I am sharing a very simple delicate preparation of Poori which is not only gluten free but added fibres in the form of sweet potato works wonders for the gut. Now the deep frying will be a question but again, moderation is key and a great workout helps

Sweet Potato Poori


3/4 cup makkai atta (cornmeal)

2 tablespoons all purpose flour gluten free (you may use normal wheat or AFP)

one tsp ajwain or caraway seeds

03 chopped chilies (optional)

half cup chopped cilantro

a pinc of asafoetida or hing

one tsp oil

salt as per taste

one medium sweet potato boiled and mashed


1 - mix all above ingredients until you get a crumbly texture (no water to be used). Keep mixing until all the moisture from sweet potato is absorbed

2 - Now add water by tablespoon until you get a nice firm but smooth dough.

3 - Apply little oil over the surface of the dough, cover and let it set for 30mins

4 - Make lemon sized balls and roll the dough to form a poori shape which is not too thin and then deep fry in medium hot oil

#poori #vegan #goodfoodguy

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