Serving Size/Yields: 16 Polis, each approx 6 inch diameter
Pressure Cooking Time for Dal: 3 Whistles
Preparation Time for Puran: 45 minutes to 1 hour
Preparation Time for Outer Batter: 10 minutes
Cooling Time for Outer Batter: 3 hours
Preparation Time for Poli: 5 to 10 minutes per poli
Filling – Puran
Channa Dal – 3 cups
Sugar – 5 cups
Cardamom/Elaichi powder – 1 tsp
Outer covering batter
Maida/Flour – 2 1/2 cups
Milk – 1 cup
Water – 1 1/2 cups
Sugar – 3 tbsp
Salt – 1/2 tsp
Oil – 1/4 to 1/2 tsp
Food Colour (Lemon Yellow or any similar color you want) – 1 tsp (as per color desired)
Maida/Flour (to powder the batter) – 1/4 cup
Ghee or oil (to grease and fry the poli in the frying pan) – 1/4 cup
SPECIAL ITEMS REQUIRED
Chapati Stone/Slab (The surface on which you roll out chapatis or rotis)
Parchment Paper (optional; but you get best results)
Preparing the Puran
- Pressure cook the channa dal with water for about 3 whistles.
(Note: The water poured in with the dal should completely immerse the dal.)
- Let the cooked dal cool.
- Grind the cooked dal with sugar to form a smooth paste.
- Add cardamom powder.
- Saute the puran in a pan for about 30 minutes stirring continuously to make sure no lumps or crusts are formed. Stir such that the puran at the bottom of the vessel comes on top and vice versa to thoroughly saute the puran.)
(Note: You can also do this in the microwave oven, but again stirring frequently.)
- Once the puran becomes thick, take it off the heat.
(Consistency Checkpoint: The puran should be thick such that it does not stick in your hands when you try to make little balls out of it.)
Preparing the Outer Covering
- Mix the maida, sugar, salt, food color and milk together.
(Note: Always mix the dry ingredients first and then mix in the wet ones to avoid lumps.)
- Kneed the batter well adding water in little quantities until the batter is the right consistency.
(Consistency Checkpoint: The batter’s consistency should be similar to that of Chapathi batter, but a little softer or looser.)
- After kneeding well, add the oil and do a quick kneed once again.
- Keep the batter in an airtight container for about one hour.
- Do another quick kneed and put it back in the container again and let stay for 2 hours.
Preparing the Polis
- Grease your hands lightly with ghee.
- Make little balls with the puran that are the size of an Indian lemon.
- Take an almost equal amount or 3/4th of the amount of puran of the batter and make a ball.
- Flatten the ball to make a cup.
- Place the puran ball in the cup.
- Use your fingers to close the cup gently and roll it into a ball gently making sure not to tear the outer covering or break the ball.
- Make as many such balls as you can.
- In a plate, spread a little of the maida kept for powdering the poli.
- Place a sheet of parchment paper (if you have it) on top of the stone/slab on which you make chapatis.
(Note: Using parchment paper would help in getting the poli to come out in a thin layer as the batter can be a little sticky, however, it is optional and you can roll out the poli directly on the chapati stone/slab.)
- Roll the poli ball with a rolling pin, like you would roll out a chapati, to make a round, thin layer. Dip the poli in the maida lightly to avoid the batter from sticking to the rolling pin, as and when needed.
- Place the flat poli in a greased or nonstick frying pan.
- Once the side facing the pan is done, apply ghee/oil to the side that is facing upward.
- When the poli puffs up, turn the sides such that now the greased side is facing the pan.
- Fry until the poli becomes a nice golden color.
- Place the done polis in parchment paper or separately in plates to avoid them from sticking to each other as they can still stick to each other when hot.
(You can also lay them on a stack separating them with sheets of parchment paper cut to their size.)
- Let cool.
- Serve or store in an airtight container.
- The puran can be prepared the previous day and kept in the fridge so that it will be hard and easy to mould with the outer batter.
- Parchment paper makes it easier to roll out the poli as it will avoid the puran from sticking to the chapati stone/slab and the rolling pin. And it also allows you to roll out a thinner poli.
- Do not dip the poli too much in the maida powder. As little dry powder as you can should be used. It should just be enough to stop the batter from sticking.