Ingredients:
For the Filling:
- 1 cup sooji
- 1 tablespoon ghee/clarified butter
- 1½ cup grated jaggary
- 1½ cup water
- ¼ teaspoon nutmeg powder
- ¼ teaspoon cardamom powder
For the Cover:
- 2 cup whole wheat flour
- ½ cup all purpose flour
- 2½ tablespoon oil
- Pinch of salt
- Water to knead the dough
Method:
- Get wheat flour and all purpose flour and sift together. Add salt and 2 tablespoon oil to the sifted flour. Make a smooth dough by adding little water at a time. Add ½ tablespoon oil and knead again. Keep it aside for 30 minutes.
- Add ghee/clarified butter in a pan and add sooji. Roast it on a low flame till you get the nice roasted aroma. Stir continiously to avoid burning.
- Add water in a another pan and start boiling it. Add jaggary to the pan and let it melt completely.
- Add roasted sooji in to the water and mix well. Cover with the lid and let it cook on a low flame for 5-10 minutes.
- Add nutmeg and cardamom powder to the sooji and stir. Turn off the flame. Let it cool down completely.
- Knead the dough again and devide the dough into 8-9 balls.
- Get one flour ball and roll out in a small disk using roiiling pin. Get the sooji ball and place it in the center of rolled flour ball. Gather the edges and seal them together.
- Flatten this ball with your hands and dip into the flour. Roll out in a circle using the rolling pin. The circle should not be too thin.
- Heat the tava/griddle. Place the rolled poli/roti and brush the sides and the center with some ghee/ butter. Cook from both the sides by flipping the other side.
- Serve hot or cold.
