Ingredients:
Dough
Whole wheat flour - 2 cups
Warm water - about 1 cup (you'll only use about 90% of it)
Salt - 3/4 tsp or to taste
Filling
Chickpea flour - 1 cup
Sugar - 3/4 cup or to taste
Ghee or unsalted butter, melted - 1 tbsp
Salt - 1/2 tsp
Cardamom powder - 3/4 tsp
Milk - 3/4 to 1 cup
Method:
Dough:
Mix the salt and flour together. Slowly add warm water until the dough forms (you should need only about 90% of the volume of water recommended above). Knead the dough well. Store in the fridge, covered with a damp cloth or in a sealed plastic bag until the rest of the ingredients are prepared.
Filling:
In a large wok, heat the ghee. When hot, slowly add chickpea flour, stirring to avoid large lumps. Mix well and stir on a medium-low flame until the flour starts to brown (about 15 min). Mix in the sugar. Slowly add half of the milk, stirring well. Form a thick dough. Add the cardamom powder and mix well. Now add the rest of the milk slowly, until a smooth dough is formed. Keep booking until the dough loses all of its moisture and its consistency resembles that of the whole wheat flour dough. Use a silicone spatula to remove the filling into a bowl. Once cooled down to a manageable temperature, roll with your hands into a ball, then split into 12 pieces.
Making the poli:
Split the whole wheat dough into 12 pieces. Roll one piece into a thick disk slightly bigger than your palm. Place on palm and put one piece of filling in the middle. Collect the edges of the dough and turn into a dumpling, making sure not to leave a lot of air inside. Flatten dumpling with your palm onto a rolling surface, dust with flour, and roll into thinner disks about 8" wide.
Heat a thick-bottomed pan until very hot, then turn the heat down to medium. Place a poli on the pan. Press down on the sides with a flat spatula and then in the centre to cook evenly. Flip over and repeat the process. When small brown spots start to appear and the dough has lost most of its raw colour, spread a couple drops of ghee around the surface. Flip, spread ghee, flip. Repeat with the rest of the dough/filling.
Serve hot.
Author: Shrinkingsodacan
Dough
Whole wheat flour - 2 cups
Warm water - about 1 cup (you'll only use about 90% of it)
Salt - 3/4 tsp or to taste
Filling
Chickpea flour - 1 cup
Sugar - 3/4 cup or to taste
Ghee or unsalted butter, melted - 1 tbsp
Salt - 1/2 tsp
Cardamom powder - 3/4 tsp
Milk - 3/4 to 1 cup
Method:
Dough:
Mix the salt and flour together. Slowly add warm water until the dough forms (you should need only about 90% of the volume of water recommended above). Knead the dough well. Store in the fridge, covered with a damp cloth or in a sealed plastic bag until the rest of the ingredients are prepared.
Filling:
In a large wok, heat the ghee. When hot, slowly add chickpea flour, stirring to avoid large lumps. Mix well and stir on a medium-low flame until the flour starts to brown (about 15 min). Mix in the sugar. Slowly add half of the milk, stirring well. Form a thick dough. Add the cardamom powder and mix well. Now add the rest of the milk slowly, until a smooth dough is formed. Keep booking until the dough loses all of its moisture and its consistency resembles that of the whole wheat flour dough. Use a silicone spatula to remove the filling into a bowl. Once cooled down to a manageable temperature, roll with your hands into a ball, then split into 12 pieces.
Making the poli:
Split the whole wheat dough into 12 pieces. Roll one piece into a thick disk slightly bigger than your palm. Place on palm and put one piece of filling in the middle. Collect the edges of the dough and turn into a dumpling, making sure not to leave a lot of air inside. Flatten dumpling with your palm onto a rolling surface, dust with flour, and roll into thinner disks about 8" wide.
Heat a thick-bottomed pan until very hot, then turn the heat down to medium. Place a poli on the pan. Press down on the sides with a flat spatula and then in the centre to cook evenly. Flip over and repeat the process. When small brown spots start to appear and the dough has lost most of its raw colour, spread a couple drops of ghee around the surface. Flip, spread ghee, flip. Repeat with the rest of the dough/filling.
Serve hot.
Author: Shrinkingsodacan
