Ingerdients:
For the filling:
- ½ kg. Jaggery
- 3 tablespoon oil
- 6 tablespoon gram flour or besan
- 2 tablespoon poppy seeds
- 2 tablespoon sesame seeds
- 2 tablespoon peanut powder
- 1 teaspoon nutmeg powder
- 1 teaspoon cardamom powder
- ⅛ teaspoon paan chuna or pickling lime
For the Cover:
- 400 grams all purpose flour
- 400 grams fine sooji or semolina
- 6 tablespoon oil
-
Salt to taste
- Rice flour to dust
Method:
Filling:
- Grate jaggery so that there are no chunks.
- Dry roast poppy seeds, sesame seeds individually. Grind it in a blender to a fine powder.
- Heat 3 tablespoon oil in a pan. Add gram flour and roast on a medium flame. Roast until its raw smell goes away. Kepp it aside to cool it down.
- In a big bowl, add grated jaggery, gram flour, poppy seeds and sesame seeds powder, peanut powder,nutmeg powder, cardamom powder, paan chuna. Mix it well and keep it aside.
For the cover:
- Add all purpose flour and semolina in a bowl. Heat 6 tablespoon oil in a pan. Add this hot oil to the flour mixture. Add salt to taste. Knead a medium consistency dough with the help of water. Keep it aside for 2-3 hours.
How to make:
- Heat tava or griddle on a medium flame.
- Make a small size ball from the cover. Roll into a small disk. Get equal size of ball from the filling. Flatten the ball between your palms. Place it on a rolled disk. Make another bigger size ball from the cover and roll into a disk. Place this disk on the filling. Seal the edges by pressing the sides with your fingers. Dust some rice flour on the surface. Roll out in a thin chapati. Place it on tava and cook from both the sides. Serve with ghee.
Note:
1.You can make filling a day before too. Keep it in a air tight container and store it in a refrigerator. 2. Another method of making is make equal size balls from the filling and cover. Roll the cover ball into small disk. Place a filling ball in the center and seal the edges properly. Dust some rice flour on the surface. Roll the ball very carefully into a thin chapati. Make sure the filling is not coming out of chapati. Place on heated griddle. Cook from both the sides. 3. Makes around 20 gul polis with this measurement.
