Puran poli or paruppu poli or boli as you call it is one of the best traditional recipes we can treasure forever. It can never get boring or out dated.
Diwali is round the corner and why not make a traditional sweet for it. Checkout the simple stepwise hints below and get set going :)
This is my Mil's version. She patted the usual poli with delicious condiments like desiccated coconut, poppy seeds etc which actually added great effect to the texture, look and taste of the poli :)
Maida - 1 1/2 cups
Wheat flour - 1 1/2 cups
Oil - 1/2 cup
Channa dhall - 1 cup
Jaggery - 1 cup
Dried coconut scrappings - 1 cup
Poppy seeds - 1/2 cup
Cashew nuts - 1/4 cup
Dried cucumber seeds
Step 1: Soak channa dhall in water for atleast two hours. Grate the jaggery finely. Cook the dhall. Grind the dhall into a smooth paste without adding much water. Add the grated jeggery and grind further until it is pretty thick. Roll them into large balls as shown in image 1.
Step 2: Take maida, wheat flour and salt in a mixing bowl. Add water little by little and kneed into a firm dough like chapathi dough. Add the oil and kneed again and allow this mix to get soaked in the oil for atleast 2 hours.
Now pinch a lemon sized dough and spread it over your left palm with your fingers.
Step 3: Keep the sweet dhall filling in the center on top of the maida dough.
Step 4: Close it nicely from all the directions until it is well covered with the outer coating.
Step 5: Roll all the dough into balls as said above and keep it ready.
Step 6: Take a large plate and mix in the scrapped dry coconut, finely chopped cashews, poppy seeds, sara paruppu and dried cucumber seeds. Now roll each ball on the above mixture to coat it nicely on all sides.
Step 7: Keep the rolled ball on a well greased plastic sheet and spread it evenly into a moderately thick disk using your fingers. See to that the dhall filling doest come out.
Step 8: Pan roast the poli on both sides by adding some oil until it turns light brown in color.
Step 9: Apply some ghee on top and serve it hot.
Written by: Nithya
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