Ingredients:
For the dough:
1 Cup (240 ml) Wheat flour
½ Cup maida
3 tbsp vegetable oil
1 tsp salt or to taste
water
For the stuffing:
1/3 Cup Channa dal
3 green chillies
¾” ginger
1 tsp oil
salt to taste
Method:
Dough:
Mix the flours and salt. Add the oil and blend well. Add water little by little until the dough is of usual roti dough consistency and keep aside.
Stuffing:
Soak the channa dal for 20 minutes and then pressure cook with very little water until soft. Drain the water (Can be used to make the roti dough or as stock) and grind to a paste with chillies, ginger and salt. Heat oil and cook this dal mixture on low heat until all water is evaporated. Cool and make into balls the size of a small lime.
Poli:
Divide the dough into small balls, the size of a normal lemon. Roll one ball into a circle of about 3.5” diameter. Keep a ball of stuffing and flatten the same. Fold the ends of the poli and seal well. Roll again into a circle of about 6” carefully, using dry flour to roll. Cook on a griddle using a little oil until both sides are cooked and form brown spots. Repeat with the remainder of dough and stuffing. Serve hot with carrot pickle or any other regular mango or lemon pickle and curd.
Quick Carrot Pickle
Ingredients:
1 Cup (240 ml) carrots cut into juliennes.
2 tsps Methi Dal*
2 tsps Mustard Dal*
1 ½ tbsp Mustard oil or Vegetable Oil
1 tsp Chilli powder
1 tsp Salt
½ tsp Nigella seeds
¼ tsp Turmeric powder
¼ tsp asafetida powder
Method:
Mix all the above ingredients except oil in a dish. Heat oil and add to the mixture. Mix well. The pickle is ready for eating. Stays fresh upto a week with refrigeration. This goes well with different rotis, puris and chappathis.
