PURAN POLI...

MAIDA POLI

WHEAT POLI

RECIPE:

INGR:

For stuffing:

Chana dal                            1 cup (200gm)
Jaggery                               1 1/2 cup
Grated coconut / pd           1/2 cup
Cardamom pd                     1 tsp
Saunth/ dry ginger pd        1/4 tsp
Nutmeg pd                           a pinch

Method:

1. Soak chana dal for an hour.
2. Add little salt and pressure cook in min. water till done.
3. Drain excess water, mash it coarsely and keep aside.
4. Heat a thick bottomed pan and put in the mashed dal.
5. Add grated jaggery, saunth, nutmeg pd and salt .
6. Cook this mixture till all moisture evaporates, add grated coconut and mix thoroughly.
7. Sprinkle with cardamom pd and mix; remove and let it cool. 

For the dough:

Maida                    2 cups
Oil/ Ghee              2 tbsp
Salt to taste
Water

Method:

1. Seive maida and salt together; rub in warm oil/ghee to the maida and mix well.
2. Make a stiff yet soft dough by adding little water at a time.
3. Divide the dough into equal portions, make tiny balls.
4. Roll them out a little, stuff in the puran, wrap up on all sides and again roll out into thin polis.
5. The stuffing should be three times the size of the maida ball used for the poli.
6. Heat a griddle and pour 2 tsp ghee/oil and cook the polis to golden on both sides.
7. Drizzle ghee/oil along the edges and again when turning them over.
8. Serve them hot as they tend to be crispier.

Note:

1. Puran polis can be made with wheat dough instead of maida. 
2. It was easier to roll out thinner polis with the wheat variety.
3. Also the wheat ones tasted better and were more crispy.