Puran poli

Poli is one of my all time favorite sweet. We usually make it on Bohi Pongal but my mom makes it more often since we all love it. There are many variations to make this dish but My mom's poli is my most favorite. Hence I decided to make a post on her version though it is bit tricky and time consuming. You can make stuffing previous day and refrigerate to split the works involved. But once we make it, polis can stay good upto 10 days and I can assure you will find them so yummy!! I am yet to master the art of making them with ease and perfection like my mom. Anyways sharing the tips I learnt and hope it helps :). 

Puran Poli

Cuisine: Indian Category: Sweet Difficulty level: Hard Prep Time: 3 hrs Cook time: 50 mins Servings: 12-14

Ingredients For Outer layer Maida 1 cup Sugar 1 Tsp Turmeric 1/4 Tsp Hot water 1/2 Cup Gingelly oil 1/2 Cup Rice flour 2 Tbsp (for dusting) Ghee 3 Tbsp (for making polis) For stuffing Channa dal 3/4 cup Sugar 1 cup heaped Grated Coconut 2 Tbsp Cardomom 4-5 Ghee 1 Tsp Preparation     1.     Mix sugar and turmeric in 1/2 cup water. Take maida in a bowl and make a dent. Add 1/4 cup of the turmeric water.     2.     Mix everything add remaining water little by little to make a soft dough. You may not need all the water. Add 1/2 cup gingelly oil and soak the dough and cover it. Soak the channa dal in hot water for atleast 20 minutes.

Method            1.     Pressure cook channa dal for 4-5 whistles. The dal should be soft but not too much mushy. Add the cooked dal along with sugar and grated coconut. Let the mixture boil for few minutes. Finally add cardomom and switch off the flame.    2.     Cool down and grind the mixture. If it is too dry sprinkle luke warm water to make a soft sticky dough and make lemon sized balls out of it. Take little amount of maida dough in a ziploc cover.          3.     Stretch the dough with fingers as shown and place the stuffing in it. Cover the stuffing with maida as shown.     4.     Repeat the process and finish making remaining stuffed balls. Dust them with rice flour and roll into circle like we do for parathas.     5.     Heat tawa and place the poli. Spread some ghee on each side and cook till both sides are cooked well.     6.     Store in airtight container and enjoy with evening coffee!!

Notes     ·         Do not compromise with gingelly oil. It makes the dough soft and easily stretchable. Later we can use the excess oil for other purposes.      ·         Adjust sweet according to your preference. We like the poli on sweeter side.        ·         If stuffing becomes excess we can refrigerate it and use another day. Stuffing stays good upto 10 days when refrigerated.      ·         Use less dough and stretch it well. If the outer layer is thick poli may turn hard once it gets cold.      ·         The stuffing should be soft and bit sticky. Add luke warm water accodingly. If it is too dry and hard, we won't be able to roll the polis nicely.      ·         I prefer to dust with rice flour but you can also use maida for the purpose.

Soft and yummy polis :)!!!