Bengali Potato Pulis Recipe: Sweet Potato Pancakes in Jaggery Syrup
50 minutes
1049 reads
About Bengali Potato Pulis Recipe: Sweet Potato Pancakes in Jaggery Syrup
Indulge in the delightful taste of Potato Pulis, a cherished Bengali breakfast or dessert treat! These delectable stuffed pancakes are made with a blend of mashed potatoes (or sweet potatoes for a twist!), all-purpose flour, and rice flour, creating a unique texture. The sweet filling of grated coconut and jaggery, paired with a rich jaggery syrup, offers a comforting and irresistible flavor profile.This recipe captures the heart of Bengali home cooking, offering a simple yet unforgettable culinary experience. The versatility of using either potatoes or sweet potatoes allows for personalized flavor exploration, making it a perfect dish to share with family and friends.Get ready to impress your loved ones with this authentic Bengali recipe – a true testament to the rich culinary heritage of Bengal!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Potato Dough
- 1 cup Potato mashed; russet or yukon gold recommended
- 1/2 cup Potato mashed; adds sweetness and moisture, optional, sweet
- 1/4 cup Water for dough consistency, or as needed
- 1/4 cup All-Purpose Flour also known as maida
- 2 tbsp Rice Flour
- 1/2 tsp Salt
For the Coconut Jaggery Filling
For the Jaggery Syrup
- 6 tbsp Sugar
- 6 tbsp Jaggery powdered
- 1 cup Water
- 1/8 tsp Cardamom Powder elaichi; optional
- 2 cup Vegetable Oil for deep frying
Instructions
Prepare the Coconut Jaggery Filling
- Combine grated jaggery and shredded coconut in a pan. Cook over medium heat, stirring constantly, until the jaggery melts and forms a thick mixture. Remove from heat and let cool completely. Divide into 10 equal portions.
Prepare the Potato Dough
- Boil potatoes (and sweet potatoes, if using) until very soft. Peel and mash thoroughly. In a large bowl, combine mashed potatoes with all-purpose flour, rice flour, and salt. Add water gradually, mixing until a soft, pliable dough forms. Divide the dough into 10 equal balls.
Assemble the Pulis
- Flatten each dough ball with greased hands. Place a portion of the coconut jaggery filling in the center. Carefully fold the dough over the filling to form a semi-circle, sealing the edges tightly. Repeat with the remaining dough balls. Keep covered to prevent drying.
Make the Jaggery Syrup
- In a saucepan, combine sugar, powdered jaggery, water, and cardamom powder (if using). Stir until jaggery dissolves. Bring to a simmer over medium-low heat, and cook for 10 minutes, or until slightly thickened. Keep warm.
Fry and Soak the Pulis
- Heat vegetable oil in a deep pan or wok for deep frying. Carefully fry the pulis in batches over medium heat until golden brown and cooked through. Remove from the oil and immediately immerse them in the warm jaggery syrup. Let them soak for at least 5 minutes before serving.
Serve
- Serve the Potato Pulis warm or at room temperature. Enjoy!
Recipe Notes
Expert Tips for Perfect Potato Pulis
- For extra flavor, add a pinch of nutmeg or cinnamon to the dough.
- If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water at a time.
- Don't overcrowd the pan when deep frying; fry in batches to ensure even browning.
- Adjust the sweetness of the syrup to your preference by adding more or less sugar or jaggery.
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Recipe Nutrition
Calories: 362kcalCarbohydrates: 90gProtein: 2gFiber: 1gSugar: 73g
Culinary Stories
Articles: 260
4 Comments
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What a flavorful dish! Thanks for sharing.
Such a perfect dish! Thank you.
Such a lovely dish! Thanks for sharing.
Such a perfect dish! Thank you.