Deep-fried sweet potato whole wheat bread (Shakarkand poori) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 149) by Yamuna Devi

  • coriander leaves
  • sweet potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute yams, winter squash, or pumpkins for sweet potatoes; vegetable oil for ghee; whole wheat flour mixed with unbleached all-purpose flour or potato flour for chapati flour; and parsley, dill, or mixed herbs for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice and mung dal khichari with cauliflower and peas (Gobhi moong dal khichari); Red bell peppers with roasted chickpea flour (Simla mirch sabji); Cauliflower and potato surprise (Gobhi aloo bhaji)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yams, winter squash, or pumpkins for sweet potatoes; vegetable oil for ghee; whole wheat flour mixed with unbleached all-purpose flour or potato flour for chapati flour; and parsley, dill, or mixed herbs for coriander leaves.

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