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- Duration: 4 hours
- Serves: 6 people
Kneading the dough till it is soft and resting it is essential to get thin, soft and flaky polis.
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A traditional recipe that has been handed over by generations, the poli is soft, flaky and is good to eat for up to three days, at room temperature. This delicacy is known by various names in various states of India. The basic recipe has flour base with jaggery filling, and is made like stuffed parathas. It tastes yummy when had hot with a dollop of ghee.
- All-purpose flour (maida) (2 cups)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- Salt (a pinch)
- Oil (1/4 cup)
- Water (1 cup)
- Ghee (1 tbsp)
- Oil (1 tbsp)
For the dal stuffing:
- Bengal gram (chana dal) (1 cup)
- Jaggery (gud) (powdered) (1/4 cup)
- Cardamom (elaichi)x (2, powdered)
- Clarified butter (ghee) (1 tsp)
- In a large bowl, add flour, MTR Haldi/Turmeric Powder, salt and mix well.
- Pour oil and blend it with the flour.
- Add water little by little and knead it into smooth dough.
- Grease a bowl with oil, transfer the dough and cover it with a lid or cling film for at least an hour.
For the dal stuffing:
- Dry roast chana dal till fragrant.
- Wash and soak in water (about one inch above the dal) for an hour.
- Pressure-cook the dal on medium flame for up to 3 whistles.
- Remove excess water, mash with a masher or ladle.
- Heat a pan with a teaspoon of ghee. Add dal and powdered jaggery.
- Cook on low flame until the jaggery melts and mixes well with dal and the excess moisture is absorbed.
- Add cardamom powder and switch off.
- When the mixture cools, shape the entire batch into lemon-sized balls.
- Take a small portion of the dough and make a peda (ball) with the help of your palms.
- Keep it on a butter paper, place a cling film or a polythene cover on top and roll it out with a rolling pin to make a small circle.
- Now place a lemon-sized filling in the centre of the circle and seal the edges with the dough.
- Pinch the dough on the top to seal the filling completely.
- Now press gently with your palm and place it on the butter paper.
- Place a cling film and start rolling to make a thin chapatti (circle).
- Spread some ghee or oil on a heated tawa (gridle) and place the poli on it.
- Let it brown a little on one side. Turn and spread ghee/oil on the front side as well as around the corners of the poli.
- After repeating it on both sides, remove from the pan.
- Serve paruppu poli while it is hot, for a mouth-watering experience.
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