Tel Poli
A variant of Puranpoli
Servings 6 telpolis
Ingredients
- 1 cup split chickpeas (chana dal )
- 1 cup jaggery
- 1 cup refined flour (maida)
- 3 to 4 Cardamoms
- ¼ tsp nutmeg powder (jaiphal)
- Salt as per taste
- a pinch of turmeric powder
- 5 tbsp oil for kneading the dough
- Oil for cooking the tel polis.
Instructions
For the dough
- In a mixing bowl, add maida.
- Add 2 tbsp oil, salt and turmeric powder. Mix well.
- Add water as required and knead for 10 to 15 minutes to make to a smooth, soft dough.
- Pour 3 tbsp oil over the dough, such that the dough is immersed in oil.
- Cover the dough and keep it aside for 2 hours. .
For the stuffing/ puran
- Crush the cardamom into fine powder and keep aside.
- Wash and soak chana dal in water for around 2 hours.
- Drain the water and transfer soaked chana dal to a pressure cooker.
- Add 3 cups of water and pressure cook the dal for 3 to 4 whistles.
- Open the pressure cooker after the steam escapes fully. Strain the dal. Reserve the water in which chana dal is cooked. This water can be used to make Katachi Amti.
- The drained chana dal needs to be mashed well. There is an equipment called ‘puran yantra’ which is used to mash the cooked chana dal. Since, I do not have a puran yantra I have used a strainer to mash the cooked chana dal.
- Transfer the mashed puran mixture to a pan.
- Add jaggery to it and cook the mixture on a low flame, while stirring continuously.
- Add cardamom powder and nutmeg powder.
- Keep stirring until the mixture leaves the sides of the pan and turn into a thick and dry mixture. Keep this aside.
How to proceed
- To prepare the tel poli, divide the dough into medium sized balls. Divide the stuffing mixture into medium sized balls.
- Take a dough ball and stuff the puran inside it and bring all the edges of the dough ball together and seal it.
- Place a butter paper on a rolling board (chakla).
- Apply oil on the butter paper.
- Place the stuffed dough ball on the butter paper.
- Flatten the dough ball with the help of your fingers as much as possible.
- Apply oil to the rolling pin (belan) and roll into thin poli.
- Stretch the tel poli as much as you can with the help of the rolling pin.
- Heat a pan and drizzle oil on the pan.
- Transfer the tel poli carefully onto the pan and take the butter paper off.
- Another method is to gently wrap the tel poli around the rolling pin and then place it on the pan and slowly unwrap the tel poli. (Watch the video for better understanding)
- Cook tel polis on low flame.
- When the tel poli is cooked well on one side, flip and cook on the other side.
- Cook till golden brown spots appear on both sides of the tel poli.
- Tel polis are ready to be served.