POLI/BOLI
NEEDED:- MAIDA - 2 CUP, CHANNA DHAL - 1 CUP, SUGAR/JAGGERY - 1 CUP, HALDI PWDR - 1PINCH, CARDAMOM PWDR - 1 PINCH, TIL OIL - 100 ML, GHEE - 100 ML.
METHOD:- SEIVE MAIDA. ADD A PINCH OF HALDI. MIX WELL. ADD QUARTER CUP WATER LITTLE BY LITTLE. KNEAD WELL. MAKE IT A TIGHT DOUGH AND POUR THE TIL OIL. KEEP ASIDE 2 HOURS FOR MARINATION.
COOK CHANNA DHAL IN A PRESSURE COOKER FOR 1WHISTLE. IT SHOULD BE PARABOILED. DONT OVER COOK. ADD JAGGERY OR SUGAR AND HEAT A LITTLE. REMOVE FROM FIRE GRIND WELL.
MAKE SMALL BALLS IN MAIDA . MAKE THEM AS CUPS. PUT A TSP OF PURAN INSIDE IT. CLOSE THE CUPS AND SPREAD LIKE A THICK CHAPPATHI. HEAT TAWA COOK THE BOLI BOTH SIDES WITH GHEE. SERVE HOT.
