Potato Pulis

4 from 2 votes

Its a Bengali dish and can be made with sweet potato also.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4


  • (1 cup when boiled and mashed potatoes
  • 4 tablespoon All Purpose Flour / Maida
  • 2 tablespoon Rice Flour
  • For the Stuffing:
  • 1 cup Grated Fresh Coconut1/2 cup Powdered Jaggery
  • Powdered Jaggery
  • For the Syrup:
  • 6 tablespoon Sugar
  • 6 tablespoon Jaggery powdered
  • 1 1/4 cup Water
  • 1/8 teaspoon Cardamom Powder


  • Combine the coconut and jaggery in a pan and let the jaggery dissolves completely.Cook on a medium flame.
  • Stir continuously until you get a thick mixture.When the mixture thickens, remove from the flame and let it cool.Divide it into 9 – 10 equal portions and set aside.
  • Boil the potatoes until soft.Peel and mash them until smooth.Add the rice flour and maida to the mashed potatoes and knead it well to form a smooth dough.The dough should be soft and non sticky.Divide the dough into 9 – 10 equal balls.
  • Flatten the dough ball with your greased palm. Place the coconut stuffing in the center.
  • Carefully fold the dough to form a semi circular. Seal the edges.Repeat with remaining dough.Until you deep fry the stuffed dough, keep them covered to avoid drying.
  • To make the syrup, combine the sugar, jaggery and water in a vessel and stir until jaggery dissolves completely.Add the cardamom powder and let it boil on a low-medium flame for 10 minutes.Turn off the flame and keep the syrup warm.
  • Heat oil in a pan for deep frying.Deep fry the stuffed pulis over a medium flame until golden brown color.Remove from the oil and immediately drop them into the warm syrup.Let them soak in the warm syrup for 5 minutes or sometime.Serve warm or cold.

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4 from 2 votes

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Rita Arora
Rita Arora

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