For 12 pieces
Ingredients:
Maida 1 cup
Salt a pinch
Ghee 1 1/2 tsp
Oil 1/4 cup
Turmeric powder a pinch
water to make dough
For filling
Bengal gram dal 1 cup
Grated jaggery 1 1/4 cup
Cardamom powder 1 tsp
Oil or ghee for frying the poli
Method
Mix salt, turmeric, ghee to the flour.
Pour oil on top and mix well till the oil is absorbed completly. Gradually add water to make to a soft dough.
Half cook the dal and drain the rest of the water.
Grind to a smooth paste with jaggery and cardamom.
If the filling has still some water, then fry till dry.
Divide the dough into small balls. Make a small roti and keep a ball of the filling and seal it carefully. Press it uniformly and make into big, thin polis by dusting some flour on the polis.
Heat a frying pan, put this poli. Change the sides and brush some ghee on both the sides.
serve hot.
Note: Donot use the dough immediately. Wait for an hour or two before using it.
Rest of the dough and the filling can be refriegerated and used when it is required.
Always serve hot with a little topping of ghee on top. It tastes better.
