I had just posted the recipe of Paruppu Poli recipe yesterday. It is a sweet delicacy of India where the paratha like dish is stuffed with sweet filling. This recipe uses coconut and jaggery as a stuffing. I love this dish and both my mom and grandma are experts at making this. They used to make it with only maida and flatten it by hand by using a lot of oil.
I have modified the recipe to use a mix of whole wheat and maida for the dough with lesser oil and rolling it out like a paratha so it is thinner.
Cooking these in ghee is a must as it adds to the the taste. But if you are vegan, then go ahead and use a flavorless oil.
These are usually made on festive and auspicious days as a Prasad to lord.
These stay well for a few days so I usually make some extras to snack on them later. Just heat them up on a tawa with a tsp of ghee before serving.
Makes 10-12
Ingredients Required:
For the dough:
Whole wheat flour - 1/2 cup
Maida - 1/2 cup
Sesame oil - 2 tblsp + 1 tbslp
Turmeric powder - 1 tsp
Water - as needed
For the filling:
Coconut grated - 1 cup
Jaggery - 1/2 cup
Cardamom - 1 tsp
Ghee - 1 tsp
For cooking:
Ghee - as required
How to make:
Outer Dough:
In a large bowl, add the flours, turmeric powder, and 2 tblsp oil. Mix well.
Slowly add the water and knead into a soft dough.
Smear the remaining 1 tblsp oil in top, close and set aside.
Filling:
In a pan, add ghee and the grated coconut, saute till all the moisture is removed.
Add the jaggery and keep sauteing.
The jaggery would melt and become liduid-y but then as the moisture evaporates it would become thick again. Once the mixture is thick and leaves the sides of the pan, allow to cool down.
Add the cardamon powder, mix and set aside.
Making the poli:
Divide the dough and filling into 10 - 12 equal parts.
Take a ball of dough, flatten it out a little and place a portion of the filling.
Bring the dough to the top, pinch of the extra and start rolling out similar to paratha.
If required dust with flour to avoid sticking.
Roll it into a thin circle.
Heat a pan and when the surface is hot, place the poli on the tawa.
After a minute, you would see bubbles in top, apply ghee and flip over.
Apply ghee on the other side, flip over and remove after you see brown spots on both sides.
Repeat this for all the dough and filling.
Serve hot with a dallop of ghee on top.
Notes:
You can play around with the proportion of whole wheat and all purpose flour. I like to stick with 50/50.
Adding turmeric gives the light yellow color.
Use of ghee adds to the flavor and taste.
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