Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Teacup | Dhal, Chana | soaked in water for 4 hours |
| 2 | Teacup | Jaggery | for mixing |
| 1 | Teaspoon | Cardamom Powder | for mixing |
| 2 | Teacup | Flour, Maida - (Refined) | For casing |
| 3 | Tablespoon | Cooking Oil | For casing |
| 3/4 | Teaspoon | Turmeric Powder | For casing |
Method
Clean and wash the chana dhal and drain it of all water and cook it in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry.
Add jaggery and cook further till blended and mash into a soft paste. Grind if some are still whole.
Add cardamom powder and mix well.
Form 20 balls of equal size and keep aside.
Mix refined flour (maida), oil, water and turmeric powder. Make a very soft, sticky dough. Divide into 20 equal portions.
With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of chana-jaggery paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll out each poli to a 12 to 14 cms disc.
Roast each poli on a hot, dry tawa with no oil or ghee. Roast both sides till well done and aromatic. Fold over each roasted poli and stack.
Serve warm with ghee or a bowl of milk.
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