Polilu/Bobbatlu/Pooran Poli

The Recipe Varation 1:

• Mix 1 cup wheat flour+1 cup Maida+2 tbsp Sooji+pinch of salt+Haldi+hot ghee+hot oil+some water and make a stiff dough like chapathi.
• In the end coat oil. Cover with a damp cloth and let is sit for a minimum of 1 hr. 6hrs will be great.
•  ½ cup moong dal+1/2 cup chana dal+2 cups water and pressure cook. Melt 1 cup jaggery or sugar in a pan and then add dals,elachi. Switch off and let it cool completely. The mixture should be dry.
• Then take a small ball of the flour and keep it between two Ziploc cover material smeared with oil. Roll from the outside. Shallow fry on a tava. Enjoy when hot.

Variation 2: (Aunty's method and also here - http://simmertoslimmer.com/puran-poli-holige/)
 Dough

• Maida:Chanadal:Bellam(white one preferred)= 1: 1: 1 1/4
• Mix 2 cups refined flour (maida) OR wheat flour, v.little salt, and sufficient water (around 1/4 cup) to make a very soft dough. Note: The softness of the puran poli depends on the softness of the dough. After an hour pour oil over the dough.
• Pour oil over the dough and let the dough soak in the oil for 30 mins more 
• When ready to make puran polis, remove the dough from the oil and knead it till the oil sticking to it is fully absorbed. The remaining oil can be reused for cooking.  

Filling

• Make filling the previous day and keep it in fridge so that the texture is perfect 
• Add 2 cups chana dal and 3-1/2 cups of water in the steel insert of Instant Pot. Select “Pressure Cook”. Adjust the time to 30 minutes and set the pressure to high. 
• Drain excess water and add jaggery to the hot chana dal so that the jaggery gets melted. Add elachi powder and grind.
• In a pan, roast the mixture till all the water gets evaporated and the mixture looks dry.
•  Best results if you make filling the previous day and put it in a fridge for a day.

 Making Polis

• Divide dough into sixteen equal portions and roll into balls.
• Divide the stuffing into sixteen equal portions as well and roll into balls. The stuffing should be twice the size of the dough balls.
• Flatten each dough ball and stuff with one portion of the stuffing.Cover the stuffing with the dough and seal the edges properly.
• Dust the ball with flour and place it on a parchment paper with the sealed edge facing down. Or fold a thin towel on chapati banda and roll on it with rice flour (aunty metod). Use your rolling pin to roll into a flat, round shape and as thin as possible. Just put light pressure...don't roll vigorously.
• Place a tawa/frying pan on gas on medium heat. Once heated, carefully peel the puran poli off the parchment paper and place it on the tawa. Cook until small bubbles form on the top. Turn it over and cook the other side.
• Serve hot with ghee.