Lentil and Jaggery Stuffed Sweet Flatbreads (Poli)

by Anand Lila devi dasi

HARE KRISHNA HARE KRISHNA KRISHNA KRISHNA HARE HARE HARE RAMA HARE RAMA RAMA RAMA HARE HARE

HARE KRISHNA HARE KRISHNA KRISHNA KRISHNA HARE HARE HARE RAMA HARE RAMA RAMA RAMA HARE HARE
"Krishna is very kind.
Therefore, He has given us
his remnants of food stuff"

Ingredients

Dough
1½ C
All purpose flour.............................................. ½ Tsp
Turmeric powder.............................................. 2 Tbsp
Ghee................................................................ ½ C
Water or as needed accordingly

Stuffing

Chana dal, soaked in water for 2 hours................. 200 g

Water..................................................................... 5-6 C
Jaggery.................................................................. 250 g
Grated coconut...................................................... 75 g
Cardamom powder................................................ ½ Tsp

Ghee for cooking the flatbreads

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 Lentil and Jaggery Stuffed Sweet Flatbreads (Poli)
by Anand Lila devi dasi
HARE KRISHNA HARE KRISHNA KRISHNA KRISHNA HARE HARE HARE RAMA HARE RAMA RAMA RAMA HARE HARE

HARE KRISHNA HARE KRISHNA KRISHNA KRISHNA HARE HARE HARE RAMA HARE RAMA RAMA RAMA HARE HARE
Preparation :
1) In a mixing bowl combine the flour and turmeric powder. Add the ghee
and combine well. Make a well in the center, adding enough water, make
soft and smooth dough. Cover it with an inverted bowl while you prepare the
stuffing.
2) Cook the chana dal lentils in water until they are tender. Drain the lentils
and mash them.
3) Break the jaggery in small pieces. Heat a heavy bottomed saucepan over
low heat, add the jaggery pieces and melt them stirring continuously. 1 Tbsp
of water can be added if needed. After its melted, take off from heat and
filter the syrup.
4) Combine the filtered jaggery syrup, mashed chana dal lentils and coconut
in a heavy bottomed saucepan over low heat. Stir often and cook uncovered
until it reaches the consistency of mashed potatoes. Add the cardamom
powder. Take off from heat and cool the filling.
5) Divide the dough and filling both in 10 equal shaped balls. Flatten one
ball of the dough and stretch upto 3-inch in diameter, place the filling over
the disc and gather the ends of the disc carefully so that the stuffing doesn't
come out. Gently press to seal.
6) Gently roll the ball into a 6-inch diameter disc.
7) Heat a griddle over moderate heat, spray the surface with little ghee, and
transfer the rolled disc. When the top surface shows bubbles, turn it over and
cook on reverse side. Now, sprinkle some ghee over the top of the disc and
cook for 30-40 seconds. Turn again and drizzle some ghee on this surface
too. Press around the edges. Both sides should have golden brown spots.
Repeat the same for the remaining dough and filling. Serve with some extra
ghee overtop on each flatbread.

Yield: Ten sweet flatbreads

For further details please contact : anandliladd@gmail.com

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