Parupu Poli

IngredientsServings: 4

• 1 cup all purpose flour (maida)
• 1/4 cup channa dal
• 1/4 cup coconut
• 1/2 cup powdered jaggery
• 2 pieces elaichi
• 3 tbsp ghee
• 2 tbsp oil
• 2 pinches of salt

About

Instructions

Prep Work (make dough)

• mix flour and salt well
• add water little by little and mix together
• once the dough reaches to the chappathi dough consistency pour oil on the top of the dough and cover it tight
• keep it aside for at least 1 hour

Make puran (filling)

• pressure cook channa dal for 2 whistle OR 20 minutes in pressure mode in the instant pot
• once the pressure is released drain the channa dal
• in a blender add cooked well drained channa, cocount, elaichi and jaggery
• blend it together to thick paste consistency
• in a heavy bottom pan add 2 tsp ghee and pour the channa paste
• cook it on medium high flame until the paste thicken (comes together like ball)
• remove from heat and let it cool until it reaches to touchable temperature
• apply little bit ghee on both palms and make small lemon size balls

• divide the dough into equal number of medium lemon size balls
• make it flat mini round circle
• keep the filling ball in the middle and cover it completely with dough
• use big ziploc bag as a base and apply little bit oil on the top of bag
• take little bit of oil in finger tips and using your finger tips make it flat (use ziplock as base) as much as possible and be careful don't let the filling come out the the dough
• heat the flat pan and add the poli (flat bread)
• flip every 30 seconds and apply ghee on both side and cook until both sides turn golden brown
• repeat the step 2 until all the dough is finished

Tips & Tricks

• use gallon size ziploc bags while making poli
• apply generous amount of oil on top of ziploc and in your finger tips

Step by Step Instructions

1. pressure cook channa dal for 2 whistle OR 20 minutes in pressure mode in the instant pot, once the pressure is released drain the channa dal

2. In a blender add cooked well drained channa, cocount, elaichi and jaggery blend it together to thick paste consistency

3. in a heavy bottom pan add 2 tsp ghee and pour the channa paste and cook it on medium high flame until the paste thicken (comes together like ball)

4. remove from heat and let it cool until it reaches to touchable temperature and apply little bit ghee on both palms and make small lemon size balls

5. divide the dough into equal number of medium lemon size balls, make it flat mini round circle

6. keep the filling ball in the middle and cover it completely with dough use big ziploc bag as a base and apply little bit oil on the top of bag take little bit of oil in finger tips and using your finger tips make it flat (use ziplock as base) as much as possible and be careful don't let the filling come out the the dough

7. heat the flat pan and add the poli (flat bread) flip every 30 seconds and apply ghee on both side and cook until both sides turn golden brown. Repeat the step 2 until all the dough is finished!!

8. Enjoy the sweet poli!!