Boli/Pooran Boli

Boli/Pooran Boli

Boli is a sweet made out of refined wheat flour with sweet stuffing.

Here I've used whole wheat flour with little plain flour. (Ratio 3:1).

(At times, I simply use the Chapathi flour which is whole wheat flour and the Bolis turn out excellent.)

Whole wheat flour is rich in fiber and low in cholesterol.  Whole wheat flour makes the Boli very soft and the plain flour makes it more elastic and pliable.

You can save the stuffing or Pooranam in fridge and use it, as and when you need. It will be very handy, when you get unexpected guests.

Ingredients for the Dough:

Whole wheat flour - 1&1/2 Cups

Plain Flour - 1/2 Cup

Warm water - 1  cup (as required)

Olive Oil  -  1 tbsp.

Salt - 1/4tsp.

Sugar - 2 tsp.

Turmeric powder - 1/4 tsp. (optional)

Ghee - for cooking

Melted Ghee!

Cooked Split Channa Dhal/Kadalai Paruppu!

Ingredients for the Stuffing/Pooranam:

Kadalai Paruppu/Split Channa Dhal/Bengal gram - 1/2 Cup

Crushed Jaggery/ Poditha Vellam - 1/2 Cup

Powdered Elakkai/Elachi - 2
(Just pound the seeds)

Wheat flour & Plain flour!

Method:

Prepare the dough first, so that it can rest for sometime, which will give a soft texture.

Combine wheat flour, plain flour, salt and sugar. Pour the oil and mix well, add warm water little by little and knead for few minutes. Cover with a kitchen towel, set aside.


Wash and soak Kadalai Paruppu- split Channa dhal in one and half cups of water. Cook in pressure cooker for 8 to 10 minutes, careful not to overlook, otherwise it will become watery.  Drain the excess water, cool and grind in a mixer, to make a paste.

In a kadai/pan add 1 tsp. of ghee; add jaggery and the ground paste.  Cook in low heat for few minutes, until it become non-sticky.

Make small balls out of the dough, flatten and stuff them with pooran.  Roll out and cook both sides in a pan, with a dash of ghee on each side.

Stack them in a container lined with kitchen towel.

Soft Boli is ready to serve.

whole Wheat Flour!

Boli/Pooran Boli