Maharashtrian Sweet Chana Dal and Jaggery Stuffed Flatbread

What you need

• 200 g (1 cup) chana dal, rinsed
• 750 ml (3 cups) water, for cooking the dal
• 200 g (1 cup) jaggery, grated
• 1 tsp ground green cardamom
• 1/4 tsp ground nutmeg
• 190 g (1 1/2 cups) whole-wheat flour
• 60 g (1/2 cup) all-purpose flour
• 1/2 tsp salt
• 6 tbsp ghee, divided: 2 for the dough, 1 for the filling, the rest for cooking
• extra flour, for dusting

Method

Restated from the original video

1. 1

   Put the dal and water in a pot and bring to a boil. Skim off the foam, then simmer partly covered until the dal is soft enough to crush between two fingers but still holds its shape, 35-45 min.

2. 2

   Meanwhile, combine both flours with the salt in a bowl, then work in 2 tbsp of the ghee with your fingertips.

3. 3

   Add water a little at a time and knead for 8-10 min into a soft, smooth dough. Cover and rest for at least 30 min.

4. 4

   Drain the cooked dal very well in a sieve.

5. 5

   Melt 1 tbsp of the ghee in a heavy pan over medium-low heat. Add the dal and jaggery and cook, stirring often, until the jaggery melts and the mixture turns thick and dry enough to pull away from the sides of the pan, 12-15 min.

6. 6

   Stir in the cardamom and nutmeg. Mash the mixture smooth with a masher or in a food processor, then let it cool completely. It should hold together when pressed into a ball.

7. 7

   Divide the dough into 8 balls and the filling into 8 balls of the same size.

8. 8

   Flatten a dough ball into a disc about 8 cm (3 in) wide. Set a filling ball in the middle, pull the edges up around it and pinch them closed. Flatten gently.

9. 9

   Dust with flour and roll out gently into a round 15-18 cm (6-7 in) wide, about 3 mm thick. Press lightly so the filling does not break through.

10. 10

    Heat a flat griddle or skillet over medium heat. Cook the poli until brown spots appear, 1-2 min. Flip, brush the top with ghee and cook another 1-2 min. Flip once more and cook until golden with a few puffed spots.

11. 11

    Repeat with the rest, stacking the finished poli in a cloth to stay soft.

12. 12

    Serve warm with a spoonful of ghee on top.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.