Pooran Poli

 

Ingredients:

For pooran (stuffing)

Gram dhal	1 cup
Toor dhal	¼ cup
Jaggery	1 cup (grated)
Sugar	½ cup
Cardamom powder	1 tsp
Ghee	3 tbsp

For Dough

Maida (AP flour)	3 cup
Salt	1/8 tsp
Turmeric	1/8 tsp
Sugar	1 tsp
Oil	¼ cup (4 tbsp)
Ghee	2 tbsp

Oil or ghee for frying

Method:

1. Wash both the dhals for 2 times and soak for 1-2 hrs. After that drain the water and add 2 cups of water with little turmeric and a pinch of salt. Mix well and cover with a plate. Place this vessel in a cooker and pressure cook for 5 whistles and lower the flame and continue cooking for another 5 minutes. Once the pressure comes down, open and take out the vessel. Wait for 2-3 minutes and then drain the water from the dhal ( can be used for rasam or sambar). Allow to cool.
2. Transfer cooled dhal into a mixie and grind into a coarse paste. Heat a kadai and add 2 tbsp of ghee. Add ground dhal paste and jaggery together ( or you can melt jaggery by heating with little water. Strain this and add to dhal ). Add sugar and cardamom powder. Cook till it binds together like a dough (take care not to burn). Add remaining 1 tbsp of ghee, mix well and switch off the flame. Allow to cool.
3. Now prepare dough for poli: Mix together flour,salt, sugar and turmeric powder. Now add oil and ghee. Mix till well combined. Add water in intervels to make very soft and pliable dough (dough should be easily stretchable). Coat with oil and rest for 30 minutes.
4. Divide dough into 15-16 equal portions and make into a smooth ball. Sprinkle 2 tsp of oil, coat all the balls and keep covered. Divide Dhal mixture into same number of portions ( 15-16) and keep covered.
5. Take one portion of dough and roll into a small poori (middle should be thick and edges should be slightly thin). Place one portion of dhal stuffing in the centre and close the edges ( extra can be removed). Roll into a thick chappatti using oil (oil helps to stretch easily). You can make this by hand or rolling pin.
6. Heat a tawa to medium hot. Pour one tsp of oil or ghee and spread. Lower the flame and gently place the prepared poli (chappatti). Wait for 2-3 seconds and rub the top part with oil or ghee and flip. Pour oil or ghee around also. Once it has been cooked both the sides and changes its colour to pale brown, take it out. Repeat with remaining portions.

Pooran Poli is ready. Serve with hot ghee.

Also check: Mawa poli