Puran_Poli(Obbatu)

Ingredients:
Chana dal - 1 cup
Jaggery - 1 cup (as per taste
Cardamom - 1 tea spn
Maida/Plain flour - 1 and 1/2 cups
Wheat sooji(rava) (optional) - 2 tea spns
Oil 1 tea spn
Salt a pinch

Method:
* Cook Chana dal, if u can break it by your fingers. Drain all the water.
* Grind dal and jaggery without using water.
* Add cardamom powder and mix well with hand to get a smooth mixture.
* In a bowel Mix flour/maida with sooji(optional), salt. Add hot water and make a dough. Cover and keep aside for 1hr.
* Take a ball of dough and spread with hand or chapathi maker. Keep a ball of chana mixture and cover with the dough and seal the ends.
* Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Fry on hot tava till it gets golden brown color.
* Serve hot/cold with ghee.

OR
Method 2 :
For Kanaka/Dough you need..
2cups maida
2tbsps Chiroti Rave/fine semolina
A pinch of salt
A pinch of turmeric..
2tbsp oil for soaking
* Mix all the ingredients with warm milk till you get soft elastic dough (almost like a chapatti dough). Keep it covered in a warm place and add oil on the dough to prevent from drying..

For Poornam/stuffing:
1 cup (1 pav) channa dal
1.5 cups soft dark brown jaggery
2tsps green cardamom powder
½ cup fresh grated coconut

* Boil channa dal on stop stop with 3cups of water till the dal is soft but does not break.
* Strain all the water. Grind the dal to a smooth paste without any water.
* In a thick kadai, add jaggery and sprinkle a handful of water and melt the jaggery, and boil for 2-3 minutes till bubbles form.
* Add cardamom powder and mix well. Now add the dal paste and mix well. In a medium flame, keep stirring this mixture for 10-12 minutes till all the water evaporates and the m ixture gets to a halwa consistency.Add fresh coconut and keep it aside to cool.
* Take a pingpong sized dough. Pat it on a foil greased with oil to a little disk. Now take a pingpong sized filling and place it in the poori. Close all the ends and roll out to a desired size.
* On a tava fry the Poli with very little oil if needed.

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