Thursday, December 19, 2013

Dalia Sweet Polya

Time 20 Min
For dough
Wheat flour  2 cups
Oil 2-3 tsp
Salt to taste
For dalia stuffing
Dalia 1 cup
Cardamom powder 1/4 tsp
Sugar 1 cup
Hot water 1.5 cup 
Pinch of salt 
Ghee 2 tbsp  
Fennel seeds powder 1/4 tsp
Two pinch of salt

Wheat flour 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp
Dalia preparation
Heat 1 tbsp ghee in pressure cooker, add dalia and pinch of salt, roast for 6-7 min till dalia turns light golden in colour. Then add cardamom powder, fennel seeds powder and hot water, cover with lid. Cook for 2 whistles. Allow it to cool. Open the lid. Check whether dalia has cooked properly or not means it should be soft and should not contain much water. Then add sugar, mix well and cook till it melts. It should not contain water. But should be enough moist to roll. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.


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