RICE PURAN POLI

Tried this poli with the cooked rice and  dal .very simple to make ,no special preparation required  for making this .

NEEDED
FOR  DOUGH
Wheat flour - 1 cup
Maida - 1 cup
Water as required
Turmeric powder - 1 tsp
Til oil - 1/4 cup
Pinch salt

Knead this to a soft  dough , and keep aside for 1/2 hr.

FOR PURAN
Cooked rice - 1 cup
Cooked toovar dal - 1 cup
Jaggery - 1 cup ( depending on the sweetness of the jaggery)
Elachi powder - little
Ghee - 2 tsp

METHOD
In a pan add 1 tsp ghee and add the mashed  toovar dal .
Add the jaggery .
Stir constant on a medium flame.
This will loosen , when the jaggery melts .
Then add the cooked  rice. ( mash and add )
Stir constant ,add elachi powder, 1 tsp ghee .
It will  become thick ,remove and  transfer to a bowl .
Allow it to cool.

Now take the the dough , make small balls.
Then make a small round with this , (  like puri).
Keep the stuffing in the middle , close from all the sides.
Dust it with wheat flour and again roll it to a small roti .
( Don't make it too big)
In a tawa add the poli and cook on both the sides on a medium flame.
Remove and then add little ghee on the poli and serve hot.

PANEER BADAM POLI

This poli is very yummy and easy to make .
I used little paneer and (MTR badam drink mix) for the puran .

NEEDED
FOR PURAN :
Paneer ( crumbled ) - 1/2 cup
Badam mix - add to ur taste . ( 1 cup  approx)
( the mix already contain sugar , saffron ,milk solids, elachi, almond ,....so no need to add anything )
 mix this both together and keep aside.

FOR OUTER LAYER
wheat flour - 1 cup
Maida - 1 cup
Til oil - 1 - 2 tbsp
Pinch salt
Little turmeric
Water as required
In a bowl add maida , wheat flour , salt , turmeric , little oil and knead to a soft dough.
Then add some more oil , knead again and keep aside for few minutes.

METHOD
Take the dough , make small round , keep the puran in the middle , fold from all sides.
Use wheat flour for dusting .)
Then again  roll it to a roti .
Cook on both sides , till u get the brown spots. remove ,add  ghee and serve hot .
Repeat the same with rest of the dough.
( this is same as we make stuffed paratha)

CHENNA POLI

NEEDED;
FOR OUTER DOUGH"
Maida - 1 cup ,
wheat flour - 1 tbsp
1 tsp - condensed milk
fresh cream

in a bowl and maida and wheat flour .\
add mithaimate  , fresh cream little by little and knead to a soft dough. and keep aside .

FOR CHENNA STUFFING ;
for chenna ;
boil milk ( 1/2 lr ) , squeeze a lemon , let it curdle .
then filter it in a metal strainer.
the soft paneer u get without water is chenna .

mix powdered sugar to cheena.
this is ur stuffing .

METHOD 

• make sugar syrup ( sticky consistency) , add elachi powder and kesar color.
• make  small balls with the dough , roll it to small round.
• keep the chenna (1 tsp ) in the middle and fold .
• seal the edges  using  little water. ( the chenna should not come out)
• heat oil , check for heat and drop the poli inside the oil .
• fry on medium flame till golden on both sides .
• remove and drop inside the sugar syrup . remove after 5 min .
• repeat the same ,with rest of the dough.

CARROT POLI

NEEDED
FOR OUTER DOUGH
1/2 cup wheat flour
1/2 cup - maida
pinch salt
1  tbsp -  oil
water as required

Knead to a soft dough , add keep aside.

FOR CARROT PURAN
Grated carrot - 1 cup
Sugar - 1/2 cup (add to ur taste)
Elachi powder
1 tsp - ghee

• In a pan   add the carrot and required water , and cook the carrot till soft.
• drain excess water and allow it to cool .
• Then add elachi powder and grind the cooked carrot.
• Now in a pan add 1 tsp ghee and add the carrot paste .
• cook for 2 minutes and remove.

METHOD

• Prepare sugar syrup.let it be in low flame.
• (sugar + water - sticky consistency)
• take a milk cover or a plastic sheet.
• Grease little oil .
• Make small balls of the dough , now take a ball and flatten it.
• keep the puran in the middle and fold the edges.
• Again slightly flatten it,( puran should not come out)
• repeat the same for the rest of the dough.
• Heat oil and deep fry this carrot poli or shallow fry .
• Then drop this in sugar syrup , after 2 minutes remove and serve .

KAJU POLI

NEEDED:
FOR STUFFING:
1 cup - cashewnut/ kaju ( soak in warm water for 1/2 hr)
little mawa/ khoya
sugar as required
1 tsp ghee
little almond pista- coarsely  powdered

Method:

• grind the water from kaju and grind to a smooth paste.
• in a pan add  1 tsp ghee and add the kaju paste. 
• cook for 2 min and then add the sugar.
• stir constant to avoid sticking at the bottom.
• at last add mawa , cook for few min  and remove .
• add the powdered almond pista . 
• mix well and keep aside .

FOR DOUGH:
maida - 1 cup
wheat flour - 1/2 cup
pinch salt
little turmeric
little oil
water as required

mix maida , wheat flour, turmeric , salt  together.
add water as req and knead to a soft dough.
then add enough oil and knead again .
keep aside.

METHOD:

• take a small ball of the dough .
• make a cup or small round using rolling pin.
• keep the kaju puran in the middle  and cover the edges.
• then gently flatten it to a small round .
• place in a tawa and cook on both sides.
• serve hot adding ghee on top . 

COCONUT POLI

NEEDED:

FOR PURAN

grated coconut - 2 cups
Jaggery- ( grated) - 1 1/2 cup
Elachi powder
Ghee 2 tbsp

FOR DOUGH

1 cup maida
1/2 cup whest flour
Turmeric powder / haldi- 1/4 tsp
Pinch salt
Oil - 1 /4 cup

mix maida, wheat flour , haldi , pinch salt together. .
Add water ad required and make a soft dough.
Add enough oil  and knead again.  Keep aside.

FOR PURAN

In a pan add 2 tsp ghee.
Add coconut,  jaggery, elachi powder.
Stir for few minutes till the mixture is dry and thick.
Remove and allow it to cool.
Then make small balls and  keep aside.

METHOD:

• Take a small ball of the dough.
• Make a cup or make small round using rolling pin.
• Keep the putan ball inside the cup and close the edge.
• Take a plastic milk cover .
• Grease it with little oil. 
• Then keep the puran ball, and gently flatten it , to a small round. 
• Remove from the cover and place it on the tawa. 
• Cook on both the sides adding little ghee. 
• When u c the brown spots , remove.
• Serve hot adding ghee on top.

PORIKADALAI POLI

NEEDED:
FOR OUTER COVER :
wheat flour
salt
water as req
knead to a soft dough ,same as roti dough.


FOR STUFFING:
porikadalai / chutney dal - 1/2 cup
poppy seeds/ kasa kasa - 1/2 cup
grated coconut -  1 /2 tbsp
elachi powder
sugar

dry roast pori kadalai & poppy seeds. keep aside.
dry roast coconut till light brown  in a low flame (till the dampness goes. )
then powder porikadali, poppy seeds, coconut  adding sugar & elachi powder.
now ur puran is ready.

METHOD:
now make small roti with the wheat atta .
keep 1 tsp puran & close it from all the sides.
again roll it to a small roti.
in a tawa place this poli & cook till u get brown spots on both the sides.
remove the poli .serve hot adding ghee on the top of the  poli .

NOTE :
if u add ghee before , the poli will become hard.
if the coconut is roasted , u can even keep it for 2 days .

PURAN POLI

OUTER COVER:
1/2 cup - maida
1/2 cup wheat flour
pinch haldi
pinch salt
water as req
little oil
combine all the above said & make a soft dough. keep aside for 2 hrs.

FOR PURAN:
1 cup channa dal (kadalai parupu) -soak for 2hrs.
pressure cook the channa dal adding water as req.
then drain the water & keep aside.
in a thick bottomed pan add cooked dal . add 1 -1 1/4 cup jaggery, 1/4 cup grated coconut,elachi powder,1 tbsp poppy seeds(kasa kasa) . stir for a while in medium flame. remove.
if u have a hand grinding vessel do in that or slightly turn in mixy.
u will get a smooth puran . allow it to cool.

then rest is how u do stuffed paratha.
put in the tawa(on a medium flame) & do till the brown spots come .do not apply ghee .
( it will become harder if u are applying while in tawa.)
apply ghee above the poli, just before serving.

STUFFED POLI IN RABADI

for poli:
chiroti rawa- 1 cup
water as req
pinch salt
make a soft dough with the above.
for stuffing :
cashew , almond - coarsely powdered
mtd:
make small small puris. keep the powdered nuts 1-2 tsp in the middle . fold 1 side & seal the corner. then deep fry in oil 1 by 1. prepare sugar syrup side by side . drop the polis insidethe sugar syrup. take out when u dro.p the 2nd poli.
ur stuffed poli is ready .
u can have it with rabadi also.

RABADI:
Ingredients:-
1 Litre full cream milk
½ cup sugar
cardamoms, peeled and coarsely powdered
Few strands saffron dissolved in a teaspoon of hot milk
Method:-
Pour milk in a broad vessel. Bring gently to a rolling boil. Reduce the flame and continue boiling the milk. Scrape/skim the top cream and keep adding it to the boiling milk. When reduced to half its quantity, add the sugar, cardamom powder and saffron. can garnish with almonds. Chill and serve with poli.

JEERA POLI

ingredients:
chiroti rawa-1 cup
water as required
cooking oil - little
pinch salt
make a soft dough with the above.
keep aside for 1/2 hr.
prepare sugar syrup . (sticky )add elachi powder or essence to the syrup.
make small poris & drop inside the sugar syrup.

note:
to make this poli richer u can stuff it with cashew, badam powder & make poris.

DATES POLI

Ingredients to make around 6 polis
black seedless dates: 10 -15
(can use brown dates also , instead of sugar add jaggery.)
Sugar: 3 tsp
Ghee: 1 tsp
Cardamom powder: little
grated coconut: 1 tbsp

Procedure for the stuffing
 1. grind the dates without adding water.( no need to grind if too soft)
2. in a pan , add 1-2 tsp ghee & add the dates.
3. Add sugar, and cook till the mixture becomes dry.
4. Add grated coconut , cardamom.
5. Cook till the mixture becomes thick.
6. Remove and keep aside to cool .

For the dough
 1/2 cup maida
1/2 cup wheat flour
1/2 tbsp ghee or oil
a pinch haldi & salt
water as required.
1. Mix all the above into a firm dough.

To make the poli:
 1. Take a small ball of dough and with a greased palm, spread it thinly on a greased plastic sheet. (I used milk cover)
2. Place 1 tsp of dates filling in the centre.
3. Cover with the dough and pat again into a round circle.
or
take 1 ball & roll it to a small circle lightly dusting with maida.
place the stuffing in the center of the circle & cover all the sides.
again roll out into a circle , dusting slightly with maida.
make sure that the filling doesnt come out.
cook the poli on a tava over medium flame.
cook till brown spots appear on both sides .
remove & apply ghee on top & serve.

MAWA POLI

needed:

for dough :

1/2 cup - maida

1/2 cup - wheat flour

pinch - turmeric powder

pinch salt

water , oil - as required

combine everything & make a soft dough. keep aside .

for stuffing:

mawa / koya - 100 gms

sugar - 3 -4 tbsp or to ur taste

cashewnut & almond ( powdered) - 2 tbsp

in a pan fry mawa, add sugar & cashew powder.

mix well & remove in 2 min .

mtd:

Divide the dough & roll each into a small ball.

take 1 ball &; roll it to a small circle lightly dusting with maida.

place the stuffing in the center of the circle & cover all the sides.

again roll out into a circle , dusting slightly with maida.

make sure that the filling doesnt come out.

cook the poli on a tava over medium flame.

cook till brown spots appear on both sides .

remove & apply ghee on top & serve.

repeat the same.