Photo Courtesy: Padmini and Srinivasan (my parents)
We make poli atleast twice a year. We make it for Saraswathi Pooja and Bhogi.
At home, we make poli in two ways. My mom makes poli with channa dal and jaggery while my granny makes it with channa dal and sugar. You can make it either way. I like both the recipes
For the filling:
1 cup channa dal
1 cup powdered jaggery (gur) or 1 cup sugar
1/2 tsp elachi (cardamom) powder
1 tbsp ghee
For the covering:
1 cup maida (all purpose flour)
1/4 tsp turmeric
1/3 cup oil
a pinch of salt
water for kneading
Ghee for roasting.
Mix together flour, turmeric, a pinch of salt in a mixing bowl. Add oil and mix evenly. Slowly sprinkle water and knead to a dough. Keep aside. Close with a wet paper towel and allow it to rest atleast for 3 hours.
Pressure cook channa dal. Drain out excess water and blend cooked dal and jaggery/sugar and cardamom together in a food processor/mixie.
Add ghee in a kadai, stir in the dal-sugar/gur paste and stir well continuously till most of the moisture is gone. It should be like a ball of dough. allow it to cool. This is the filling (puran)
Assembling the Poli
Pinch out a small ball of the dough. Flatten it out to the size of puri. Make another puri. Add the puran (about 2 tbsp) on top of one puri and close with the other. Seal the edges with wet hands. Press with hands. Roll it out with a rolling pin as this as possible to the size of a chappathi. Use sufficient flour for dusting (while rolling).
You can also add the puran in the centre of 1 puri and fold the ends together like a purse with wet fingers and flatten out to the size of chappati.
Add the poli on a hot tawa. Let it cook till some brown spots appear on one side. Flip it, after a few seconds, add a tsp of ghee and roast till golden, flip again and roast with a tsp of ghee on the other side. Smear a little more ghee on top of it and serve hot!