Poli

Kobbari holige (Sweet roti with copra-sugar stuffing)

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How many: 15 of the above size

How long it takes: 1 hour in all

Copra/Kobbari is dry coconut. On the other hand, Holige is stuffed sweet flat indian roti and the most popular variety is the Puran Poli. I have already put up a few of them namely Puran Poli, Toor Dal Poli, Moong Dal poli, Sweet potato poli,  Sanjeera  and also date poli etc. This is a variation where copra and sugar form the stuffing in this sweet roti. This is an age old recipe that I borrowed from my mom-in-law.

What you need to have: (for the stuffing)

1.  Grated copra – 2 cups

2. Sugar – 2 cups

3. Cardamom – 25-30

4. Walmuts & almonds – as required

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                                                 Ingredients of stuffing

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                                 Powdered copra, sugar & cardamom

Ingredients of the outer dough

1. Maida – 1 cup

2. Wheat atta – 1/2 cup

3. Salt – to taste

4. Cooking oil – 2-3 tablespoons

KONICA MINOLTA DIGITAL CAMERA                                  Ingredients of the outer dough

What you do with what you have:

1. Sieve atta and maida in the siever with salt and make a paliable dough adding water in steps.  Later on add cooking raw oil slowly and add a little oil to it on top of it and let it rest for about an hour.

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                                                  Outer dough of the roti

2.  Powder grated copra, almonds, walnuts & sugar in the mixer to a medium fine consistency with cardamom and keep it aside as shown above.

3. Make lemon size balls with the mixture and place it aside as shown in the image below.

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                                         The stuffing being shaped 

3. Pinch out the required quantity of the dough and knead it well and roll it into a small disc and place the copra sugar mixture ball  in it (one may even powder it if can not close it properly) and close the edges tight  and roll it very lightly with the roller to required thickness so that the mixture spreads through out the roti as shown below.

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                           Pinched out dough, filling placed and  rolled roti

4. Place a chapati tawa on medium flame. When heated splash a little ghee while placing the rolled roti on it. Flip it and roast till brown dots appear on it and it is done.

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                                               Rolled roti being fried

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                                            Roti being flipped & roasted

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Roti being roasted

5. Repeat the same process for rest of the dough.  When cooled stre it in an air tight container.  Remains for more than 15 days.

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A closer view of roti

 

Good to remember:

1. Copra should be grated and sugar should be powdered in the mixer to a medium coarse consistency with dry fruits. Dry copra should be a best option.

2. Rolling the roti once the filling is placed is very important.  One needs to be careful so that the stuffing should be spread even throughout the roti else the outer dough will remain on the edges making the roti a little hard. The outer dough itself should be well-kneaded.

Sweet Potato Poli

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Sweet Potato Poli

How long it takes: 1 hour

Number of servings: 10 polis

Called by different names in different cultures but relished by all cultures, I’m talking about the humble sweet potato/kananaga/genasu/ratalu in English, Konkani, Kannada and Marathi respectively. Unlike the more popular but cumbersome puran poli, this poli is delicious AND can be easily prepared at an hour’s notice. Readers of this blog have loved the recipe for sweet potato chips and I hope you will enjoy this poli with equal relish.

What you need to have:

1.  Cooked sweet potato pieces – 1 cup

2. Chopped jaggery – adjust according to the sweetness level of the sweet potatoes

3. Cardamom – 10

4. Poppy seeds – 2 Teaspoon

5. Fresh grated coconut – 2 Tablespoons

6. Pure ghee – 2 Tablespoons( as required)

Fresh Sweet Potatoes

Peeled and chopped sweet potato pieces

Other ingredients of stuffing

What you do with what you have:

1. Wash, peel and cut the sweet potatoes into cubes / bite size pieces (image-2)  and cook it in the cooker for about 20 minutes / until soft. If you cook the cut pieces in a vessel that is then placed in the cooker, you do not need water into the vessel and need to only use as much water as the pressure cooker itself needs for the cooking process. On cooling, grate the cooked sweet potato pieces and keep it aside.

Cooked sweet potato pieces waiting to be grated

2. Place a skillet on medium flame with 2 teaspoons of pure ghee.  When hot, add jaggery and grated coconut and grated sweet potato from step-1 to it and mix well into a chapati dough-like consistency. Switch off the flame and allow to cool.

3. In a spatula, dry roast poppy seeds, powder it on cooling and add it to the sweet potato stuffing.

The stuffing

4. Shape it into round balls and keep it aside.

The stuffing being shaped into round balls

Ingredients of the outer dough:

1. Wheat atta – 1 Cup

2. Cooking oil – 2 Tablespoons

3. Salt – As required

Ingredients of the outer dough

5. Sieve atta with salt and add water in steps to prepare a soft dough. Add drops of cooking oil while kneading and keep aside for around 20 minutes.  Pinch out the required quantity of the atta and knead it into round balls. Flatten and roll them inro 3″ circles and place the stuffing balls from step-3 into it. Fold the edges in such a way that it is closed well.

Dough, pinched out ball and the roti in which stuffing is placed

6. Close the edges and roll it on a thick plastic sheet and as shown in the image below.

Rolled out poli ready to be fried

7. Place a non-stick tawa on medium flame, spurt a little ghee on it and place the rolled roti on it.

Sweet Potato poli being fried

Sweet Potato poli being fried

8. Flip and roast it on the other side splashing a little pure ghee. Repeat the same process for the remaining polis. Enjoy it with pure ghee or plain.  It will remain fresh for about 3-4 days at room temperature else, can preserved in the refrigerator.

Poli being flipped and roasted

A closer view of poli

How long it takes: 1 hour

Number of servings: 10 polis

Good to remember:

 1. Two varieties of sweet potato are available.  One of them when cooked is a little hard and the other one turns very smooth and also will be light cream and pink in colour.  We can use any but it needs to be grated or crushed to make a smooth stuffing.

2. Quantity of jaggery depends upon the sweetness of the root.

Ghas Mando / Sweetened Maida Roti (Diwali special – 3)

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Ready to serve Ghas Mando

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Ghas Mando is a festive favorite in the G.S.B. community. It is usually served in small boxes along with other sweets like the boondi laddoo, mysore pak at our weddings in South Canara and during festivals in other parts of the country.  This recipe was long over due and mostly delayed as I could not find an easier explanatory substitute title. Finally, after so many Diwalis have gone since I started the blog, I gave up and gave in to uploading it with its traditional name. I have always prepared it on special occasions – as one of the Diwali sweets on my platter for years or when my kids come home or as part of my holiday food bonanza for the family and guests.

It is surprisingly easy to prepare, the only thing one should be careful about is to ensure rolling the puri thin and evenly spread. Calling it tasty is an understatement – it melts in the mouth,  the moment you let it touch your taste buds. Infact, ghas in Konkani refers to a gulp – fittingly ghas mando is meant to be enjoyed and relished in one gulp !

I wish all my readers and viewers of the blog a Happy Diwali / Deepawali. May the coming year bring you happiness and prosperity and may there be many occasions to prepare this delicious Konkani sweet at home. Here is the ghas mondo recipe :

What you need to have:

1. Maida – 1 Cup

2. Chiroti sujee / rawa (thin sujee) – 2 Teaspoons

3. Pure melted  ghee/sunflower oil – 1 Teaspoon

4. Water – Around 1/2 cup

5. Salt – To taste

Ingredients of Ghas Mando

What you do with what you have:

1. Sieve maida in atta sieve and transfer to a wide bowl. Add chiroti sujee, salt, and melted pure ghee and mix as shown in the image 7 below (of the dough and pinched out dough).

2. Add water slowly to make it a slightly tough yet pliable dough. Keep it aside covered for about a half hour so that sujee gets absorbed and the dough is set to roll.

Ingredients of filling:

1. Thin poha / beaten rice – 2-3 cups

2. Sugar –  1 cup

3. Cardamom – 8-10

Ingredients of filling

3. Place a skillet on medium flame and dry roast thin poha / beaten rice till it crimples and is crispy. Make sure you do not burn it and the colour does not change .

Poha / beaten rice being dry roasted

4. Dry roast sugar till it starts crystallizing and transfer it to another bowl adding peeled cardamom to it.  When cooled, powder roasted beaten rice, and sugar in the mixer to a medium coarse powder.

Sugar being crystallized

5. On cooling powder both of them together with peeled cardamom to a medium fine consistency.

Powdered mixture for the filling

6. Pinch out a small portion of the dough as shown in the image and dust a little in maida and roll it as thin as possible.Keep it aside in batches, so that only one can be fried at a time.  Keep the rolled roti covered.

The dough, pinched out ball and the rolled roti

7. Place a skillet with 2 cups of cooking oil in it on medium flame. When hot, just place the rolled roti in it and fry it on both sides.

Rolled roti being fried

8. Fold it in oil in a semi circular fashion.

Roti being folded while frying

9. Finally fold it into a triangle.

Roti triangle in the oil

10. Once fried, take the roti out of the oil, and while still holding it with a holder, fill it with the previous prepared sweet filling. Enjoy it  with tea or as a snack.  Yummmmmmmmmmmm!!!!!!!!

Filling being filled into the ghas mando

11. Store it in an air tight container – it will stay fresh for a few days if fresh oil was used for frying.

Ready to serve Ghas Mondo

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Good to remember:

1. The outer dough should be kneaded to a consistency that is slightly harder than the chapathi dough.  If the dough is very soft the fried roti will turn soft.

2. The roti should be rolled as thin as possible.

3. Beaten rice should be of thin variety. We roast the poha / beaten rice to get rid of the raw smell and get a pleasant aroma.

Moong-dal Poli

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Moong Dal Poli

How long it takes: 60 mins

Number of servings: 20 polis

I can imagine people wondering since when has moong dal been used to make poli. But really this poli also would be as tasty as the original Puran Poli made of Bengalgram/chana dal. I just prepared one to see how they turn out – small cup of dal and sugar (instead of jaggery) and the remaining usual ingredients and was I surprised !  Now I am going to have polis made of each of the 3 dals – toor dal, moong dal and Bengalgram/chana dal puran poli on this blog so you can try them all out and pick your favorites. There are also other poli here – Sanjeera, Soyi poli, Dates poli, Shenga poli, Ellu Holige.

What you need to have:

1. Moong dal – 1 Cup

2. Sugar – 3/4 cup

3. Poppy seeds – 1 Tablespoon

4. Cardamom – 10

Ingredients of moong dal poli stuffing

1. Wheat atta – 1 cup

2. Turmeric powder – 1 Teaspoon

3. Cooking oil – 2-3 Tablespoon

4. Water – Approximately – 1/3 cup

5. Salt – As per taste

Ingredients of the outer dough

What you do with what you have:

1. Wash and soak Moong dal in water for about 20 minutes and cook it in cooker as usual for another 20 minutes till done. Make sure you dont add too much water. Just add water above the dal level. (If dal is not cooked for the first time sprinkle (not add) water and cook it again in cooker. Cooked dal is as shown in image below.

Cooked Moongdal

2. Powder sugar in the mixer and keep it aside.

3.  Transfer cooked dal to a skillet and add sugar powder from Step 2 (above). Cook till sugar melts and combines with dal to make for a soft mix.

Sugar powder being added to cooked moong dal

4. Place a spatula with poppy seeds in it on low flame and roast it till they splutters. On cooling powder it in mixer.

5. When sugar is being mixed with dal, add poppy seeds powder to it.  Mix it well and grind it in the mixer without adding water.

Poppy seeds powder being mixed with dal-sugar mix

6. Make round balls and keep it aside.

7. Sieve wheat atta, salt and turmeric powder in a siever and add water slowly to make a soft dough. Later on, add raw cooking oil in steps to make it elastic and keep it aside for about an hour pouring oil on it.  Pinch out a small quantity of it and flatten with your hands around 3-4″ in diameter and place the stuffing balls from step-5 into it and fold the edges as shown in the image below.

 Atta with salt & turmeric

 Filling placed and the edges closed after folding

8. Roll the stuffed poli on a thick plastic sheet, dusting in wheat atta if needed to required thickness. Repeat the same rolling process for the remaining poli.

Rolled sweet poli

9. Place a skillet on medium flame.  When hot, place rolled poli from step 8 on it.

Poli being dry roasted

10. When roasted at the bottom, flip over. The picture below shows the roasted side.

With the above proportions of ingredients, you should have about 20 polis to enjoy (with hot ghee/milk ). Store it in air tight containers in refrigerator.  If storing at room temperature then they should be good for 2-3 days.

A closer view of Moong Dal Poli

How long it takes: 60 mins

Number of servings: 20 polis

Good to remember:

1. For cooking Moong dal add just right quantity of water.  In the sense the left over water after soaking is sufficient to cook just right as shown in the image -3.  Adding more water will make dal mushy as a result the stuffing will turn watery after adding sugar and will not be able to stuff at all.

2. Powder sugar and add it to mix with dal for the reason that it will mix faster.

3. Push it in the refrigerator for best storage and can be served as a party dish too.

Toor Dal Poli

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Toor Dal Poli

How long it takes: 1 hour

Number of servings: 25 of the above size

Toor/tur/tuvar dal is a quintessential commodity in all Indian kitchens. It is considered staple and comfort food in all Indian cuisines and communities. We use it in the preparation of dal, rasam, dal-palak,sambar and bisibele bhath and so many other dishes. We also prepare sweet poli with this dal in combination with sugar which really tastes great and will be smooth and very aromatic. I have already put up a variety of polis on this blog like the Puran poli, Ellu holige, Sanjeera, Soyi poli / Kayi holige, Shenga holige. Today I would like to put up Toor dal holige to add to the long list of the same. It is easy to prepare too.

What you need to have:

1. Too-dal – 1 cup

2. Sugar – 1  and 1/3 cup

3. Nutmeg powder – 1 Teaspoon

4. Poppy seeds – 3-4 Teaspoons

5. Cardamom – 6

Ingredients of Toor-dal poli

Ingredients of the outer dough:

1. Wheat atta – 1 and 1/3 cup

2. Cooking oil – 4 Tablespoons

3. Turmeric powder – 1 Teaspoon

4. Salt – To taste

Ingredients of the outer dough

What you do with what you have:

1. Soak toor-dal for about 1/2 hour and cook it in the cooker, adding sufficient quantity of water depending upon the quality of dal, till soft and as shown in the image below.

Cooked Toor-dal

2. Transfer cooked dal to a skillet and add required quantity of sugar to it. Cook it till the sugar combines with the cooked dal to form an edible mixture.

Sugar being added to cooked toor dal to make a soft stuffing

3. Place a spatula on low flame and dry roast poppy seeds in it till done. On cooling, powder it coarsely. Powder nutmeg and cardamom too.

Poppy seeds being dry roasted

4. Cook dal and sugar till it mixes to turn into an edible mixture. Grind it either in the mixer or grinder however convenient to a smooth consistency without adding water. Add nutmeg powder, cardamom powder and poppy seeds powder from step-3 to it. Make round balls of required size and keep it aside.

Stuffing being shaped into round balls

5. Sieve wheat atta, turmeric powder and salt in the siever and as is shown in the image below.

   Sieved mixture of wheat atta, salt and turmeric powder

6. Transfer the above mixture to a bowl and add required quantity of water to it and make a soft pliable dough. Add 5-6 teaspoons of cooking oil to make the dough elastic too and keep it aside for a while. Pinch out required quantity of the dough and roll it into 2″ diameter disc and place the stuffing from step-4 into it and fold the edges in such a way that it does not open up.

 Outer dough, pinched out ball and the stuffing being placed into it

7. Dust the stuffed ball in atta slightly and roll it on a thick plastic sheet to required consistency.

Rolled Toordal poli

8. Place a dosa skillet on low/medium flame and on heating place rolled poli on it. Dry roast the same.

        Poli being dry roasted

9. Flip and roast on the reverse too

Poli roasted on the reverse

10. Serve hot with pure ghee or plain. Repeat the same process for the remaining polis too.  A closer view of Toordal poli. Enjoy – yummmmmmmmm !!!

A closer view of Toor dal poli

How long it takes: 1 hour

Number of servings: 25 of the above size

Puran Poli (Ugadi special)

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Puran Poli

How long it takes – 2 Hours

Number of servings (pieces) – 15 -20

Puran poli is the sweet flat bread which is an all time favorite of one and all – a person who say hates sweets  loves “Puran poli”. Puran poli as it is called by Maharashtrians is Ubbatti in Konkani and Obbattu and Holige in kannada.  I have already put up a variety of sweet poli on this blog namely Soyi poli, Ellu holige, Dates poli, and have received good responses by fellow bloggers.  This recipe was long over due and 4/04/2011 being “Gudi padva“,  it is prepared in many Indian house holds and also at my home. I thought it is  as well an opportunity to put up the same today. I wish all the viewers of this blog a very happy “Ugadi“.  Also congratulations and celebrations to all on India winning the World Cup! Here is the favorite “puran poli”.  Do give a try please.

What you need to have:

1. Bengalgram Dal – 1 cup

2. Chopped jaggery – 1 cup

3. cardamom powder – 1 Teaspoon

4. Nut- meg powder – 1/2 Teaspoon

Ingredients of puran poli stuffing

What you do with what you have:

1. Wash and drain water from Bengalgram dal and add fresh 2 cups of water and cook it in the cooker for about 25 minutes till soft.

Cooked Bengalgram dal

2. Pour cooked dal in a colander and drain the dal stock completely so that one can add chopped jaggery and put it on medium flame again. (Dal-stock can be used to prepare a simple rasam.)

Cooked dal  heated with jaggery

3. Jaggery melts and it turns into semi liquid.  Cook till all the watery part evaporates and combine with dal till it solidifies. On cooling transfer it to a bowl.

Cooked dal and jaggery mix

4. On cooling grind it either in the grinder or in a hand grinder to a smooth paste (without adding water).  Add nutmeg powder and cardamom powder to it and mix well with your hands.

Ground mix of dal -jaggery (The stuffing)

5. Pinch out required quantity of the mixture and make round shaped balls .

Stuffing being shaped into round balls

Ingredients of the Outer Dough:

1. All purpose flour (Maida) – 1/2 cup

2. Wheat atta – 1/2 cup

2. Turmeric powder – 1 Teaspoon

3. Cooking oil – 1 Tablespoon (Gingelly oil prefered)

4. Salt – To taste

5. Water –  As required

Ingredients of outer dough

6. Sieve maida, wheat atta, salt, turmeric powder in atta siever and keep it aside.

Sieved maida-atta, turmeric powder, salt mix

7. Transfer sieved flour in a bowl and add little water to make it a soft dough.  Add oil to it and knead it to a soft elastic dough.  Add remaining oil on the top of it and keep it aside for an hour.

8. Pinch out a portion of the dough and roll it on your palm and place round dal mixture balls from step-5 in it and close the edges neatly.(Do pinch out the extra dough if any.)

The dough, rolled dough, stuffing placed in rolled dough

9. Dust the balls very slightly in maida and roll it mildly with chapati roller to the required thickness.

The rolled puran poli

10. Place a Chapati tawa on medium flame. When hot, place the rolled poli from step-9 on it dry roast it till done.

Rolled poli being dry roasted

11. Flip and roast on the other side as well till done.

Poli roasted on the reverse

12. Repeat the same process for the remaining poli.  On cooling transfer it to a bowl.  A closer look at the puran poli.

A closer view of Puran Poli

13. Enjoy hot with pure ghee and powder sugar.

Puran poli with pure ghee and powdered sugar

14. People in Northern karnataka enjoy it with milk and sugar.

Puran poli with hot milk and sugar

How long it takes – 2 Hours

Number of servings (pieces) – 15 -20

Good to remember:

1. Always use quality Bengalgram dal.  The reason being that most of the time it is mixed and some dal is cooked and some over cooked making the stuffing either watery or too hard and will be difficult to roll after stuffing.

2. Use fresh jaggery since if it is tangy then poli will be a disaster.

3. One can use only wheat atta for the outer dough . The smoother and the lesser the quantity of the outer dough used to cover up the stuffing , the smoother the poli will be and the edges will not be rubbery but smooth. When we lift the poli from the box itself it turns brittle which means it is right in its texture!!!!

4. It is prepared as one of the dishes for weddings too.

5. Some people enjoy with curds as well, I believe!!!!

Dates Parathas

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Dates Parathas

Dates in English are what we call “Kharjura” and “Khajhuru” in Kannada and Konkani respectively. Dates needs no introduction and we use this dry fruit generously in the preparation of cakes, desserts, biscuits etc., We also prepare a unique sweet paratha using dates. These parathas taste great and are a little different from the other sweet parathas like “Soyi poli“, “Sanjeera“, and “Ellu holige”  that I have previously uploaded recipes for. It’s time to put up the recipe for Dates Parathas now – I hope you will give it a try and like it too.

What you need to have:

1. Smooth black dates –  2  Cups

2. Grated jaggery – As per taste

3.  Poppy seeds – 2 Teaspoons

4. Cardamom – 3-4

5. Milk – 1 Tablespoon

Ingredients of Dates Paratha

Ingredients of the paratha dough:

1. Wheat Atta – 1 and 1/2 cup

2. Cooking oil 4-5 Teaspoons

3. Salt – As per taste

Ingredients of the paratha dough

What you do with what you have:

1. Grate jaggery, remove the small seeds from dates and sprinkle a little milk on it and keep it aside. Peel cardamom as well.

2. Mix both de-seeded dates and grated jaggery in a hand mixer and make it into a smooth dough. (One can even do it in the dry grinder or as suits your convenience.)

3. Place a spatula, and dry roast the poppy seeds in it on a low flame, till you get a pleasant aroma.

Poppy seeds being dry roasted

4. On cooling, powder the roasted poppy seeds in a dry grinder along with cardamom. Add this powder to the dates-jaggery mix from step-2. Mix well and shape into small round balls.

The paratha stuffing being shaped into round balls

5. Sieve atta, and make a pliable dough by adding sufficient quantity of water, cooking oil  and salt to it.  Make small balls and roll it into small discs.  Place the round stuffing from step-4 into it.  Close the edges and roll again on thick plastic sheets as shown below.

Paratha dough with stuffing and the rolled-out stuffed paratha disc

6. Place a non-stick tawa on medium flame with 1 teaspoon of ghee on it.  When heated place rolled paratha from step-5 on it.

Paratha being roasted

7. When done reverse the same and roast with a little pure ghee on it.

Paratha being roasted on the reverse

8. Repeat the same process for the remaining rolled parathas as well. Serve as a snack with tea. Enjoy!

Dates Parathas

How long it takes – 1 hour

Number of servings – 15-20 of the medium-large size