Pal Poli

Today I am going to introduce one type of Poli, milk based one. Poli is one of the traditional sweet especially prepared for festival season.

Ingredients :

For poori:

Maida - 1/2 cup
Peni / siroti Rava - 3/4 cup
Salt a pinch
Water to make dough
Oil - 2 tsp

For poori:

Khas Khas/Poppy seed - 3 tsp
Coconut – 2 tbsp
Cardamom powder a pinch
Cashew few
Milk – 1 cup
Sugar for taste

Method:

• To make poori mix all the ingredients in to soft dough as mentioned above and keep it aside for 1 hour.
• Now divide the dough into equal ball and roll out into thin round shape and then fold it and seal the edges it looks like semi circle and deep fry it in oil and keep them aside.
• Now the poori is ready.
• Soak Khas Khas for 30 minutes in water and make in to a fine paste with Cardamom, coconut and cashew.
• Mix this paste with boiling milk and sugar.
• Cook this in simmer for 5 minutes.
• Now the payasam is ready, in this soak the poori for half an hour and serve it.

Yummy Pal Poli is ready to serve....:)

Note:

• Siroti rava is nothing but fine Semolina rava it adds taste to the poli.
• Even u can add chopped nuts for garnishing.
• You can skip adding Khuskhus and can do payasam with other ingredients.

Masala Obbattu / Poli

After a week’s gap, here I am to introduce a recipe “Masala poli”. Yep, I heard your question. Poli a.k.a. obbattu, a traditional Maharastrian dish, basically done with sweet base. Obbattu / Poli are prepared at special and festival occasions, our ancestral origin is from Andra Pradesh, where on the day of Ugadhi (Telugu New Year) festival Sweet based obbattu / poli is famous. The meal course is incomplete without this.

This masala obbattu or poli can be made for a heavy evening snack. When I first tasted this, it was interesting with unpredictable taste. Making Obbattu is difficult in terms of making it with a prefect round shape. Practice makes perfect, so try and get to be perfect. Hard to prepare but at the end we get a tasty obbattu.

Ingredients :

Maida- 1 1/4 cup
Salt - a pinch
Cooking soda - a pinch
Oil - 2 tbsp

For Filling :

Potato - 2 medium
Green chilli - 2
Ginger - 1’’ finely chopped
Onion - 1 medium
Chilli powder - ¼ tsp
Turmeric powder - ¼ tsp
Salt to taste
Curry leaves - few
Coriander leaves - few

Method :

• Take Maida, salt and cooking soda in a bowl and mix well adding adequate water to it and make a smooth dough. It should be a little softer than chapatti dough.
• Now add 2 tbsp of cooking oil on top of the dough and cover it with a plate. Keep it aside for 3 hours.
• Pressure Cook the potato and peel the skin and mash up well.
• In a pan heat oil and add finely chopped ginger, curry leaves and green chilly sauté for 2 minutes. Then add chopped onions and sauté till golden brown.
• Then add the turmeric powder, chilli powder and salt. Mix well till it blends together. Then add the smashed potato to it and mix well.
• Finally garnish with coriander leaves.
• Once done, let it cool for a while and then roll out small balls of the filling. Divide into equal sized portions and keep aside.
• Take a plastic coated paper / Banana leaf and grease thoroughly on one side with oil.
• Now take a small portion of the maida mixture and patted by hand into a mid-sized circle.
• A small amount of stuffing is placed at the center of this dough, which is wrapped around the stuffing to make a ball.
• This ball is then rolled carefully using a rolling pin or your fingers tip to flatten it well into a large, thin circular disc shape.
• In a hot tava carefully lift the poli on it and roast until both sides are done and get a fragrant aroma released.

Masala Obbattu is ready to eat. :)

I pleased to submit this recipe for a cooking contest for “LGSS” – Lets Go Stuff Series on the theme of Potato @ Vatsala’s blog – Show and Tell. (http://showandtell-vatsala.blogspot.com/)

Tips:

• You could choose your own mix to make the stuffing.
• If the Obbattu / Poli batter is in excess, you could mix well with any pickle (my choice is mango pickle). Now flatten the mix and tava it like chapatti. This goes well as a side dish with tomato rasam.