I love poli/ boli as we call it in our area. The polis we get here are thick and has so much outer dough and is very chewy. If it gets to room temperature, then there will be no softness left in them. So after marriage, I have stopped eating polis. My mum used to make amazing polis with kadalaparuppu/ channa dhal poornam. She learnt to make polis when we were in Mysore. Obbattu as they are called in Karnataka, there are so many varieties available. My father once had a poli in a hotel and he started pestering mum to make polis like that. So she went to our neighbor Latha Aunty’s house to learn the process. Latha aunty and her mum taught my mum to make delicious polis and from then there was a huge fan circle for mum’s polis in our relatives. When ever some one visited, she will make huge batch of polis for them to munch on. During those days, I used to be mum’s helper and so I knew exactly the recipe and the techniques of making perfect polis. But I don’t know why, I never tried it on my own.
When I saw the theme for this month’s Bread Bakers – Griddle breads, at first I was searching for some international bread. Then I realised that all our Indian flat breads will surely come under the griddle breads category. So I finalised on this poli which comes out so yum every time mum used to make. The making of polis take some time but when you taste them, you will know that it is worth the effort. The main ingredient necessary for getting soft polis is oil. So do not attempt to reduce the oil in recipe. These are not consumed daily so there is no problem in indulging in this once in a while. The recipe I have given makes 12 polis exactly. Use ghee to cook them to give a flavour boost. My daughter loved it and I was so happy that I have found a successor for me.
Makes 12 Poli
For The Outer Dough:
Maida/ Flour- 1 cup
Turmeric Powder-1/2 tsp
Salt-a generous pinch
Water – 2-3 tbs
Oil-1/4 -1/3 cup
For The Filling:
Channa Dhal-1/2 cup
Jaggery/ Vellam-1/2 cup
Cardamom Powder-1/2 tsp
For The Dough:
In a bowl mix togehter flour, salt and turmeric powder.
Add water and make a very tight dough. The water should bring all the dry ingredient together. It should not be soft.
Now add 1/4 cup of oil and start kneading the dough.
After a minute, the dough would have absorbed all the oil. Now add some more oil if necessary and knead the dough for 10 minutes until soft and pliable.
Cover with wrap and set aside for 2-3 hours.
For The Filling:
By the time, the dough is resting we will make the filling.
Wash and soak channa dhal for 3-4 hours.
Take it in a pressure cooker and add water to the level of dhal.
When the whistle blows, reduce flame and let the dhal cook for 3 minutes.
Remove pressure and open the cooker.
Drain water and transfer the dhal to a mixer jar.
Grind it to a thick fine paste. Do not add water.
In a pan, mix together jaggery and 1 tbs of water and bring t to boil.
When the jaggery is completely dissolved and the syrup boils, remove it from flame and set aside.
In a pan, add ghee.
Add the channa dhal paste, cardamom powder and grated coconut.
Strain the syrup into the pan.
Mix it well.
Cook the mixture until it leaves the sides of the pan.
Remove from flame and allow it to cool.
Divide the filling into 12 equal portions and shape them into balls.
Shaping and Cooking:
Divide the dough into 12 equal portions.
Have two greased plastic sheets ready.
On one sheet place the dough and press it to form a small disc.
Place one filling ball in the centre and bring the sides of the dough to cover it completely.
Now press it slightly to flatten it.
Place the other plastic sheet on top and gently press the poli to flatten it further.
When you have finished with shaping, remove the top sheet.
Now invert the poli on your right palm and gently remove the other plastic sheet.
Flip it on hot tawa.
Cook both sides until brown. Add some ghee while cooking.
When both sides are firm to touch and brown in colour, remove the poli from tawa.
Place on a plate to cool it down.
Do not stack hot polis. They will stick together and break.
Once cool, stack them in an airtight box.
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