Poli-boli-bobatlu-puran poli....so many names all over India...all referring to the sweet lentil stuffed chapathi covered with maida and cooked in ghee:-)! This sweet is very popular across India and is made on many festive occasions and weddings too! Its simple and easy to make too...I can guarantee it cause I tried it for the very first time and it came out perfect!
Ingredients:
For the cover:
- 3 tbsp maida or all purpose flour
- 1 tbsp of sesame oil or other
- a pinch of salt
- a pinch of turmeric
- 1 tbsp of water more or less based on need
For the stuffing:
- 1/2 cup channa dhal
- 1 tbsp sugar
- 1/2 cup powdered jaggery...adjust as per preference
- 1/8 tp elaichi powder
- 1 tsp of ghee
Prep time: 30 mins Cook time: 30 mins
Preparation:
Stuffing:
- Boil the channa dhal about 5 to 6 whistles in a pressure cooker.
- Strain the boiled dhal and let it dry and cool out for 10 mins
- On cooling, grind the dhal in a blender without adding water
-
- In a pan, heat the ghee, add the dhal paste, jaggery, sugar and elaichi. Fry this on medium heat until the jaggery melts and mixes well with the dhal and gets absorbed.
- Fry it until the dhal paste comes together without sticking to the pan. It may appear little flowy but will thicken as it cools.
Covering:
- To the maida or all purpose flour, add the salt, turmeric and oil and mix it well.
- Add water as needed and make this into a fluffy dough.
Making the Poli:
- Make small lemon sized balls of the stuffing and keep aside.
- Take small portions of the covering dough. This should be half the size of the stuffing portions.
- Using a smooth surface or a zip lock bag as base, place some drops of oil and pat the covering with the palm of your hand into a small chapathi.
- Place the stuffing portion in the middle of this and cover the stuffing with the dough from all side.
- Now, pat the covered stuffing again with the palm of your hand into a nice round shape.
- While you do this, the stuffing should be visible through the covering. This means that your covering is thin and your poli will be soft .
- Heat a pan and tranfer the poli to the pan. Pour little ghee around the corners and cook it on medium heat on both sides.
- Tasty puran poli is ready to eat! You can eat this plain or serve with a topping of sugar and ghee too!
Foot note:
- If you prefer you could add some fresh grated coconut too while making the stuffing for additional taste.
Ingredients:
For the cover:
- 3 tbsp maida or all purpose flour
- 1 tbsp of sesame oil or other
- a pinch of salt
- a pinch of turmeric
- 1 tbsp of water more or less based on need
For the stuffing:
- 1/2 cup channa dhal
- 1 tbsp sugar
- 1/2 cup powdered jaggery...adjust as per preference
- 1/8 tp elaichi powder
- 1 tsp of ghee
Prep time: 30 mins Cook time: 30 mins
Preparation:
Stuffing:
- Boil the channa dhal about 5 to 6 whistles in a pressure cooker.- Strain the boiled dhal and let it dry and cool out for 10 mins
- On cooling, grind the dhal in a blender without adding water
-
- In a pan, heat the ghee, add the dhal paste, jaggery, sugar and elaichi. Fry this on medium heat until the jaggery melts and mixes well with the dhal and gets absorbed.
- Fry it until the dhal paste comes together without sticking to the pan. It may appear little flowy but will thicken as it cools.
Covering:
- To the maida or all purpose flour, add the salt, turmeric and oil and mix it well.
Making the Poli:
- Make small lemon sized balls of the stuffing and keep aside.
- Take small portions of the covering dough. This should be half the size of the stuffing portions.
- Using a smooth surface or a zip lock bag as base, place some drops of oil and pat the covering with the palm of your hand into a small chapathi.
- Place the stuffing portion in the middle of this and cover the stuffing with the dough from all side.
- Now, pat the covered stuffing again with the palm of your hand into a nice round shape.
- While you do this, the stuffing should be visible through the covering. This means that your covering is thin and your poli will be soft .
- Heat a pan and tranfer the poli to the pan. Pour little ghee around the corners and cook it on medium heat on both sides.
- Tasty puran poli is ready to eat! You can eat this plain or serve with a topping of sugar and ghee too!
Foot note:
- If you prefer you could add some fresh grated coconut too while making the stuffing for additional taste.
Hey Hyma,Below are the changes in my recipe. You can try this too next time.
ReplyDelete1. Instead of Chana dal, add Toor dal so that it doesnt spoil your stomach even if you over eat these poli's.
2. If we use toor dal, the drained water can be used to make "Kattu sarru"(Thick rasam) which is very good for health.
3. I will put turmeric and coconut while adding the jaggery itself :) So, that the all purpose flour can be kneaded without turmeric.
4. While kneading the all purpose flour, you can use hot water, followed by luke warm oil and let it sit for 3-4hrs so that it drags more and as all purpose flour is just used to bind the stuffing, this helps.
5. One good suggestion instead of using Zip lock cover as base, you can use aluminium foil too :D so that if you press the poli very thin, you can transfer it onto the tawa with the help of this foil. Using zip lock or any other plastic covers, this is not possible because it melts :)
All in all- Fantastic attempt :) We make this a lot.
oh...wow Jayshree....thats a lot of input! thanks a lot. Yes, the aluminium foil is a cool idea...I hv seen Usha use it but totally forgot to do when i tried...ha ha!
ReplyDeleteone doubt....does'nt toor dhal get boiled really well. then, will the stuffing not get too soggy...have never eaten this variety before! will try sometime:-)
Yeah it will be overcooked in pressure cooker
ReplyDeleteAnd drain all the water and use it for rasam!!
You don't need to blend toor dal:)