Poli is a traditional type of sweet flatbread made with Kadalai Paruppu(Channa Dal) in India in the states of Maharashtra, Gujarat, Karnataka, TamilNadu and Goa. Puran Poli is a Maharashtrian Dessert, served during festive times like Holi,Diwali etc...The Channa Jaggery stuffing is known as Puran and the Roti covering it is known as poli. It is generally served with a cube of clarified butter on top and with milk sweetened or flavoured with almonds and pistachio. In some places its made soft and sometimes crunchy. Toor dal is used in its preparation in Gujarat and sometimes even moong dal or a mix of different lentils is used in the making process.
In South India like Goa,Karnataka and Kerala, Punn-poli or Holgi, is generally served with coconut milk flavored with nutmeg and sweetened with jaggery and holige is served with ghee and hot milk. Bele Obbattu is the crunchy poli that is prepared with jaggery and coconut and is served with Ghee. In TamilNadu,its a traditional as well as a well-known Streetfood Sweet.
Kadalai Paruppu Poli (Puran Poli)
Ingredients:
1 cup Kadalai Paruppu (chana dal)- soaked in water for an hour
1 cup jaggery (adjust sweetness accordingly)
1 1/2 cups refined flour
1/4 tsp turmeric powder
2 tbsp oil mixed with 2 tsp ghee
1/4 tsp cardamom powder
a pinch of nutmug powder
2-3 strands of saffron - soaked in 1 tsp water
Greased and dusted sheet of transparent plastic wraps
2 tbsp ghee
Directions:
1.Pressure-Cook Kadalai Paruppu with 1 1/2 cup water for 10 - 12 mins till it turns soft.Drain out excess water and make it dry.
2.Add jaggery and then mash it finely into a thick paste.
3.Add cardamom powder,nutmeg powder and soaked saffron and mix well. Make 10 - 12 balls of equal size and keep it aside.
4.Mix refined flour,ghee mixed oil,needed water and turmeric powder.Knead into very soft n smooth dough using oil.Divide into 10 - 12 equal portions and shape them into balls.
5.Grease a sheet of transparent plastic wrap, take one shaped dough and flatten it or spread into a round shaped chapati of the size of the palm.Place a jaggery stuffing ball in the centre and fold the chapati from all sides to cover the stuffing completely. Roll into round balls.
6.Spread another sheet of transparent plastic wrap-dusted with refined flour, gently spread each poli into a 6 inches sized round Chapati.
7.Heat a non-stick tawa and do roast each poli till done on both sides - without adding oil or ghee.Drizzle 1/2 tsp ghee on both sides when done.
8.Serve it warm with a cube of clarified butter and with milk sweetened or flavoured with almonds and pistachio or with Tea/Coffee.
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In South India like Goa,Karnataka and Kerala, Punn-poli or Holgi, is generally served with coconut milk flavored with nutmeg and sweetened with jaggery and holige is served with ghee and hot milk. Bele Obbattu is the crunchy poli that is prepared with jaggery and coconut and is served with Ghee. In TamilNadu,its a traditional as well as a well-known Streetfood Sweet.
Kadalai Paruppu Poli (Puran Poli)
1 cup Kadalai Paruppu (chana dal)- soaked in water for an hour
1 cup jaggery (adjust sweetness accordingly)
1 1/2 cups refined flour
1/4 tsp turmeric powder
2 tbsp oil mixed with 2 tsp ghee
1/4 tsp cardamom powder
a pinch of nutmug powder
2-3 strands of saffron - soaked in 1 tsp water
Greased and dusted sheet of transparent plastic wraps
2 tbsp ghee
1.Pressure-Cook Kadalai Paruppu with 1 1/2 cup water for 10 - 12 mins till it turns soft.Drain out excess water and make it dry.
2.Add jaggery and then mash it finely into a thick paste.
3.Add cardamom powder,nutmeg powder and soaked saffron and mix well. Make 10 - 12 balls of equal size and keep it aside.
4.Mix refined flour,ghee mixed oil,needed water and turmeric powder.Knead into very soft n smooth dough using oil.Divide into 10 - 12 equal portions and shape them into balls.
5.Grease a sheet of transparent plastic wrap, take one shaped dough and flatten it or spread into a round shaped chapati of the size of the palm.Place a jaggery stuffing ball in the centre and fold the chapati from all sides to cover the stuffing completely. Roll into round balls.
6.Spread another sheet of transparent plastic wrap-dusted with refined flour, gently spread each poli into a 6 inches sized round Chapati.
7.Heat a non-stick tawa and do roast each poli till done on both sides - without adding oil or ghee.Drizzle 1/2 tsp ghee on both sides when done.
Sending this recipe post to 'Let's Cook - Sweet Somethings' hosted by Radhika's Tickling Palates
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