PURAN POLI

Boli is generally made on the previous day to Pongal festival. 

Ingredients :

For the filling:

Chana dal – 1 cup

Jaggery – ¾ cup

Cardamom powder – 1 tsp

For the outer covering :

Maida – 1 cup

Wheat flour – ¼ cup

Salt – a pinch

Turmeric powder – 1 tsp

Ghee – 2 tbsp

Water & milk  – to make the dough

Method :

For the covering :

1)     Ina  wide vessel take the maida and the wheat flour, salt, turmeric powder, warm ghee and mix well

2)     Add the warm water and milk and make a loose dough, keep aside covered

For the filling :

3)     Dry roast the chana dal till it becomes light brown

4)     Cook this in a cooker with just enough water, drain the water and retain it.

5)     In a pan take jaggery and add this water and melt

6)     Add the cooked chana dal and mix well till the water evaporates

7)     Grind this in a mixie to a smooth paste and add cardamom powder, mix well to cool

8)     Make small balls out of this and the covering

9)     Make a small puri, put the filling inside, seal it and roll it with a rolling pin smearing some flour taking care

10) Cook this on both sides with ghee and serve hot with ghee on top

Note :

Instead of rolling it, you can even pat it with your hands. In this case do not smear it with flour, instead apply ghee in your hands and pat it on a banana leaf to a thick roti and cook it on both sides with ghee. This is a typical south Indian “Boli”, is much softer.