Friday, May 27, 2011

White til puran poli

3 tsp white til
3 tsp peanuts
1/2 cup jaggery
2 elaichi/cardamom
1 tsp milk
1/2 cup maida/all purpose flour
salt a pinch
1 tsp oil
2-3 tsp ghee.

To a mixing bowl add maida, salt, oil and water and knead the dough smoothly, close and keep aside.
In a pan fry peanuts and white til separately without adding oil  until colour changes.
Grind peanuts and white til with jaggery and elaichi to fine powder.
To the ground powder add a tsp milk and mix without lumps and prepare balls and keep aside.
Tear the maida flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and place the white till stuffing which is formed as a ball and close carefully.
Now take a clean cover/plaintain leaf and apply little oil on that and with the help of ghee/oil applied hand spread the puran poli slowly.
Make sure the puran polis are not too thick
Heat a flat pan on medium – high heat
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the puran poli.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard puran poli.
Repeat the process with the leftover dough
Serve white til puran polis with ghee.

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