Introduction

Namaste! I am Ajay Chopra. One day, I was feeling very bored and wanted to eat something new and tasty. Then I thought, why not make something chatpata but healthy too? That’s when I made this Shakarkand Curry and Chawal ki Poori. The best part is – I did not fry the pooris. Yes, it’s a no-fry poori recipe and a fun sweet potato curry.

I remember when I made this dish for the first time. The sweet potatoes got a little crispy, and the curry had dahi, tomato, and lots of masala. The smell was amazing, and the taste was even better. I really loved it. So today I want to share it with all of you.

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Ingredients of Shakarkand Curry and Chawal ki Poori

 

Portion servings: 3–4 pax
Preparation time: 05 mins
Cooking time: 50 mins

 

For sauteing sweet potatoes:

• Sweet potato boiled & peeled – 4–5 pcs
• Ghee – 2 tsp
• Oil – 2 tsp

For making sweet potato curry:

• Ghee – 1 tsp
• Oil – 1 tsp
• Jeera – 1 tsp
• Ginger chopped – 1 tsp
• Green chilli chopped – 1 tsp
• Hing – ½ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Tomato chopped – 2 pcs
• Curd – 2–3 tbsp (well whisked)
• Water – as required
• Salt – ½ tsp
• Amchur powder – 1 tsp
• Fresh coriander chopped – 1 tbsp

For no-fried rice poori:

• Rice flour – 1½ cup
• Salt – 1 tsp
• Red chilli powder – ¼ tsp
• Coriander chopped – 1 tbsp
• Kasoori methi – ½ tbsp
• Ajwain – ½ tsp
• Ginger & green chilli paste – 1 tbsp
• Warm water – ¾ to 1 cup
• Oil – as required
• Ghee – as required

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Instructions of Shakarkand Curry and Chawal ki Poori

 

Step 1. Boil and Prepare the Sweet Potatoes

Boil the sweet potatoes till soft. Once done, peel them and cut into medium-sized cubes. Keep them aside to use in the curry later.

 

Step 2. Lightly Fry the Sweet Potatoes

Heat 2 tsp ghee and 2 tsp oil in a pan. Add the sweet potato cubes and fry lightly until they get a golden, crispy surface. This makes them taste better and smell nice. Once done, take them out and keep aside.

 

Step 3. Make the Curry Masala

In the same pan, add 1 tsp ghee and 1 tsp oil again. Add jeera and let it crackle. Then add chopped ginger and green chilli. Add a pinch of hing and sauté till it smells good. Now add haldi, red chilli powder, and coriander powder. Mix well to release the aroma of the masalas.

Now add the chopped tomatoes and cook for 3–4 minutes on medium flame until soft and mashed. Then lower the flame and add well-whisked curd slowly, mixing all the time. Cook for 3–4 more minutes. When oil starts to separate, your masala is ready.

 

Step 4. Add Potatoes and Simmer

Add the fried sweet potatoes to the cooked masala. Add a little water and salt. Mix gently. Now cover the pan and cook on low flame for 8–10 minutes. This helps the sweet potato soak in the gravy flavour.

In the end, add amchur powder and chopped coriander. Mix and turn off the heat. Your shakarkand curry is ready.

 

Step 5. Make and Roll the Chawal ki Poori Dough

Take rice flour in a bowl. Add salt, red chilli powder, chopped coriander, kasuri methi, ajwain, and ginger-green chilli paste. Mix all dry ingredients. Now slowly add warm water and knead into a tight dough. Put a little oil on hands while kneading. Let it rest for a few minutes.

Make small balls from the dough. Grease the surface and roll each ball into small pooris. Do it slowly as rice flour dough can break easily.

 

Step 6. Cook the Pooris on Tawa

Heat a tawa on medium flame. Place a poori on the tawa and cook till light brown spots appear. Flip and cook the other side too. Press gently to cook evenly. You can apply ghee or oil on both sides while cooking.

Once poori is cooked, apply a little ghee and remove from the tawa. Serve hot with shakarkand curry. Repeat for all pooris.

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About the Recipe

This Shakarkand Curry and Chawal ki Poori is a really tasty and healthy combination. I love how the sweet potatoes become slightly crispy and give a nice flavour to the curry. The curry has curd, tomatoes, and spices, which make it rich, spicy, and a little tangy—just the way we enjoy desi sabzis. The chawal ki poori is something different; it’s made with rice flour and mixed with lots of flavours like coriander, ginger, chilli, and kasuri methi. It’s not deep-fried, but cooked on a tawa with a little ghee or oil, which makes it feel lighter. Together, this dish gives the same comfort as aloo-poori, but in a healthier way. It’s perfect for those who want something traditional yet nutritious.

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Cooking Tips

• Fry the sweet potatoes a little to make them crispy and tasty.
• Whisk the curd well before adding it so it does not break.
• Cook the curd till it leaves oil – then you know it is ready.
• Use hot water to knead the rice flour dough so it becomes soft and easy to roll.
• Put a little oil on your hands and board to roll the pooris easily.
• Cook the chawal ki pooris on a hot tawa with ghee or oil.
• Eat them hot – rice pooris become hard if they get cold.

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Pairing Guide

• This Shakarkand Curry tastes best with Chawal ki Poori.
• You can call it poori, paratha, or rice roti – it is tasty and healthy.
• The poori has ginger, green chilli, coriander, and spices – perfect with the curry.
• Have it hot and fresh for the best taste.

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Frequently Asked Questions

 

1. What is Shakarkand Curry and Chawal ki Poori?

It is a dish made with sweet potato curry and rice flour poori. The poori is not fried but cooked on a tawa, so it is healthy.

 

2. Do I need to fry the sweet potato?

Yes, fry it lightly to make it crispy. It gives better taste and smell to the curry.

 

3. Why use curd in Shakarkand Curry?

Curd gives the curry a nice body and khatta taste. Make sure to whisk it well before adding.

 

4. Can I use normal water to knead rice flour?

No, always use hot water. It makes the dough soft and easy to roll.

 

5. Why is my rice poori breaking?

Maybe your dough is too dry or you didn’t use hot water. Add a little more hot water and knead again.

 

6. Can I eat rice poori later?

Rice pooris become hard if cold. So eat them hot and fresh for best taste.

 

7. Is Shakarkand Curry spicy?

It is chatpata – has red chilli, ginger, green chilli, and amchur. It is tasty but not very spicy.

 

8. What if my curd breaks in the curry?

Next time, whisk it well and cook on medium flame. Broken curd spoils the texture.

 

9. Can I fry the chawal ki poori?

This recipe is for no-fry poori. But you can try frying if you like. It will be different in taste.

 

10. What is special about this Shakarkand Curry and Chawal ki Poori recipe?

It is healthy, tasty, and easy to make. No-fry poori and sweet potato curry make it a great dish for everyone.

 

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