Cooking web notes

                As I always make Suzhiyan for Diwali,the pooranam(stuffing) I always  make a bit more than needed and keep refrigerated. After few days I make poli which is my hubby’s favorite. I am not an expert in rolling poli,but I have improved than before now!  Thanks to Jugalbandhi,which have a good pictorial  to learn the technique and have drool worthy and professional pictures as well :)

Ingredients:

(Makes 5-6 medium poli)

Refer this post Suzhiyan for the preperation of the pooranam/stuffing.

Method:

1. Mix oil and salt in the flour and mix thoroughly.
2. Add luke warm milk and make into a smooth dough just like our chapati dough and keep covered for 1 hr to  3 hrs.
3. Make equal sized ball of dough and the pooran too.
4. Roll the dough ball to a thick circle and place the pooran ball in the middle and cover it as shown in the picture.
5. Dust with flour and roll carefully till the dough spreads and covers the pooran as a thin layer.
6. Heat tawa and grease with ghee/oil and cook on both sides till golden brown spots appear on both sides of the poli.
7. Top with butter if desired and enjoy hot.