For the puran or stuffing
Ingredients:
Channa dal - 2 bowls ( approx 250 gms)
Jaggery - 1 1/2 bowl
Cardamom powder - 1/2 tsp
Nutmeg Powder - 1/2tsp
For the Poli
Flour - 1 bowl
Wheat flour - 1 bowl
Ghee or oil - 1 tbsp
Method:
- To make the stuffing, first boil channa dal, drain water and keep the water aside for using to katachi amthi.
-Mix jaggery well with boiled dal and boil again for two minutes.
- Then add cardamom and nutmeg powder as essence.
- Grind the whole mixer to make a soft paste.
- For making the poli, blend both wheat flour and flour well with a little oil and knead into loose and soft dough.
- For making the poli, blend both wheat flour and flour well with a little oil and knead into loose and soft dough.
- Make small balls from this dough and give them bowl (katori) shape.
- Put little stuffing inside the flour bowl and roll with the rolling pin to prepare chapatti.
- Bake these chapatis on a hot tawa, applying little oil.
- The polis are ready.
Karanji
Ingredients:
Wheat flour - 1 bowl
Oil - for moistening the flour
Method:
- Knead the wheat flour nicely after moistening with little oil.
Karanji
Ingredients:
Wheat flour - 1 bowl
Oil - for moistening the flour
Method:
- Knead the wheat flour nicely after moistening with little oil.
- Make small puris from it and stuff with puran and give the shape of karanji.
- Steam in a cooker.
- Instead of puran, coconut stuffing (mixing with sugar, fry lightly) can be used as well.
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