Thengai Poli | Cooking With Kin #17#

I didn't want my blog to go into a funk just because some exams were in the way. But I had to prioritize and so, cooking + blogging took a backseat. Out of an adversity, Cooking With Kin was born! :-) I have another blogger here with us today to share her recipe as a part of my CWK Series. Seriously, what would I do without these people?! :-D They are responsible for keeping my blog alive all these days. Ok, before I start getting all mushy with gratitude, I'll introduce our guest of honor - Jeyashri from Jeyashri's Kitchen! You will find so many authentic Indian recipes on her blog. And the variety of recipes is simply outstanding! What are you waiting for? Go check out Jeyashri's Kitchen. Wait. Go after seeing this post fully! ;-) Over to Jeyashri -
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This is my first guest post and am so happy to make this for Kavitha of Edible Entertainment who is a young blogger and she has a passion good for cooking . Do visit her blog for interesting and yummy vegetarian recipes.
Thengai Poli is one of my most favorite one and though my mom makes poli mostly with channa dal pooranam, I'm not a great fan of that. She always makes 2-3 polis separately for me with coconut poornam(filling)

Thengai Poli Recipe
(Print this Recipe)
INGREDIENTS:(yield 5-6 thin polis)

ALL PURPOSE FLOUR(MAIDA)	1/2 CUP
OIL	2 TBLSP
COCONUT GRATED	1/2 CUP
JAGGERY(POWDERED)	1/2 CUP
CARDAMOM POWDER	A PINCH
SALT	A PINCH
OIL| GHEE	5- 6 TBLSP

METHOD:
Knead the maida into a soft dough and add 2 tblsp of oil to this. Add a pinch of salt while kneading.
 
Cover and keep it aside for 2 hours.
Grate the coconut and finely grind this in a mixer along with jaggery.

Add cardamom powder at the last and grind once.

In a pan, add ghee and saute the ground coconut and jaggery mixture for 2- 3 minutes. Be careful not to get this burnt.

When it is warm , make this into big lemon sized equal balls.

Grease a zip lock cover or a butter paper or a banana leaf and place a small lemon sized dough (prepared in step 1) in this.

Grease your fingers with oil and and stretch the dough little with your fingers

Place the filling in this and cover with the dough as we do for stuffed parathas.

With the help of a rolling pin , gently roll this into polis

Do not dust with flour. Just grease the rolling pin with oil.
Heat a tawa and transfer this rolled poli gently onto the tawa.

When done on one side flip it and cook till golden spots appear on the poli

This will get cooked very fast , so be very careful not to make it burnt.
Always cook on medium low flame.
Smear with ghee and take out from the tawa.

Repeat this for the rest of the dough.
Always serve hot.

NOTE:

1. The filling came out for 5 polis but 2 small lemon sized dough was left unused .
2. If you don’t use generous quantity of oil and ghee poli will not taste nice.
3. Instead of making with rolling pins you can use your palms to make polis.
4. In that method, poli will be little thick.
5. Always make sure that the pooranam( filling) should be more than the dough, else it will be hard and you wont feel the taste of filling in the poli