Puran Poli/ Boli
1 cup chana dal (split chickpeas)
½ cup sugar or jaggery
1 tsp cardamom powder
2 cups all-purpose flour (or wheat flour or mix of both)
2 tbsp oil
½ tsp salt
Dry roast chana dal to light brown colour.
(Can cook without roasting too, but roasting brings out a good flavor).
Keep covered in water for ½ hr and cook in a pan till nicely cooked but not too soft.
Can use a pressure cooker also, but the dal should not be overcooked.
Drain excess water.
Grind to almost smooth paste along with sugar or jaggery and cardamom powder. If its too watery, heat in a pan till it dries up.
Cool and divide into 9-10 balls and keep aside.
Meanwhile the dal is being cooked, make dough of flour.
Now for the dough, mix flour and salt and add water. Add little extra water than you would to get smooth dough. So now you have sticky dough.
Now add oil and mix well. The dough will be extremely smooth and elastic. Keep aside for ½ hr.
Take a piece of parchment or wax paper and rub oil over it and keep aside. Can do on a plate as well.
Make 9-10 balls of the dough. The dal balls should be bigger than dough balls.
Oil your hands. Take a piece of dough and slightly flatten it. Keep a dal ball in it and close the dough over it.
Keep on the oiled wax paper and roll into a thin circle using your finger. No need a rolling pin, the dough is extremely smooth.
Heat a tava on low flame.
Place the boli on the tava with the wax paper and slowly peel out the paper. Paper can be reused.
Cook both sides. Rub little ghee and remove to a plate. Make sure to maintain low flame. The boli you get in bakeries hardly have a brown spot.