“Portrait of a Poli”
My most complicated culinary undertaking is showcased here in all it’s glory. ‘Pooran Poli’ is a sweet delicacy made for very special occasions.
Mom, Grandmom always expressed the amount of skill needed to craft this creation.
My first attempt was fail. So, I was determined to try again.
2 cups chana daal
2 tsp cardamom powder (freshly ground for maximum flavor)
2 cups jaggery (powdered or cur into tiny pieces)
2 cups whole wheat flour
1 cup all purpose flour
2 tbsp oil
1 cup warm water
1 pinch salt
1/2 tsp turmeric
- Wash and soak chana daal for a good 2 hours
- Let the pressure cooker do its thing with 4 whistles.
- Drain the daal. Save the liquid for ‘Kataachi Aamti’ (later post)
- Add the drained daal to a pan, add jaggery and here come patience.
- Simmer daal and jaggery till the water evaporates, jaggery is melted. (this takes at least 30 minutes on medium heat, make sure to not burn by stirring constantly)
- Turn heat off, add in cardamom and set Puran aside
- Combine whole wheat flour, all purpose flour, turmeric and salt and gradually add warm water to knead a loose-ish dough. Once it’s of a manageable consistency add all of the oil.
- Let the loose-ish dough sit in oil for 2-3 hours.
- Roll small balls of dough into palm-sized discs (may need tons of all-purpose flour)
- Add a ball of puran.
- With love and care, roll out into a thin poli. Don’t be hard on yourself if it cracks, add flour and keep at it.
- On a hot tava, roast poli at medium high heat.
- Flip add toop, once it’s done well on both sides.
- Consider yourself a maestro.
- Eat in pure delight.