Ingredients:

• For Dough
• 1.25 cups – all-purpose flour / Maida
• 1/4 cup – Wheat flour
• 1 tbsp – powdered Sugar
• A pinch – salt
• 1/4 tsp – Turmeric powder or Lemon food color
• 1/4 cup – gingili oil
• Water – as needed
• For Filling:
• 1 cup – Channa dhal
• 1/2 cup – Sugar
• 1 tbsp – Ghee
• 1 cup – water
• 1/2 tsp – Cardamom powder

Method:

1. Mix all dough ingredients except oil with required amount of water & knead well to bring into soft dough.
2. Knead it for at least 5 minutes and soak it completely with 1/4 cup of oil for minimum 1 hour.
3. After an hour, knead the dough until it absorbs all the oil and become soft dough.
4. Divide this dough into equal size portions and keep it aside. You should get 12 balls for this measurement.
5. For filling:
6. Pressure cook channa dhal in 1 cup of water for 1 whistle. Remove from heat.
7. Let pressure settle, then remove the lid & drain the water.
8. In a blender or mixer grinder, grind cooked channa dhal into a fine paste.
9. Then add ghee to it.
10. Meanwhile, heat sugar and cardamom powder in one cup of water.
11. Mix well and cook until syrup thickens (before one string consistency)
12. Add ground channa dhal powder to the syrup and cook the filling mixture on medium heat until it is thick and leaves the sides of the vessel.
13. Stir in between to avoid the mixture sticking to the bottom of the pan.
14. Turn off the heat and allow it to cool completely.
15. Divide this filling mixture into equal size portions, making sure it is double the size of the balls of dough.
16. For Poli:
17. Place a parchment paper or plastic sheet on the rolling surface and grease it with a little oil.
18. Using a rolling pin, roll the dough into a 3-inch circle, place the ball of filling in the centre, and lift the edges of the dough to bring it together and seal.
19. Press it in the centre and flatten the stuffed balls.
20. Do the same with rest of the balls.
21. Keep it aside for 10 mins.
22. Again grease the rolling surface with a little oil and roll the stuffed balls into 6-inch circles or into thin parathas.
23. Make sure the sealed side is on top while rolling and roll gently so that the filling does not ooze out.
24. Cooking:
25. Heat the griddle to medium hot and place the poli over the griddle. Cook on both sides until it turns golden brown in colour.
26. When transferring it onto the paper, make sure not to stack it one over the other as it will make it hard.
27. Recipe courtesy: Sara’s Yummy Bites

Recipe courtesy of Saraswati