Chchaanna Pooran Poli
- All-purpose flour (Maida) 1 cup
- Turmeric powder ¼ teaspoon
- Powdered sugar 4 teaspoons
- Water ½ cup, approx
- Oil 5 tablespoons
- Full cream milk 1L
- Lime juice 4 tablespoons
- Cashew nuts 50gm, finely powdered (I use Panasonic Super Mixer Grinder)
- Sugar 100gm, powdered (I use Panasonic Super Mixer Grinder)
- Cardamom powder ½ teaspoon
- Extra flour to dust
Combine the flour with turmeric powder and sugar. Add water little at a time, and knead into a very soft dough. (It will feel slightly sticky but stops sticking when well kneaded). Knead thoroughly till the dough is smooth, elastic and no longer sticky. Add 2 tablespoons of oil and continue to knead till the oil is incorporated into the dough. Place the dough in a bowl, pour the remaining oil over it and leave covered while preparing the filling.
Boil the milk, leave aside without covering, to cool for 5-7 minutes. (Stir a couple of time to avoid skin from forming). Add the lime juice, ½ tablespoon at a time, stirring the milk very gently, till the milk breaks and the whey is clear. (Stop adding lime juice at this stage). Line a colander with a muslin cloth and support the colander over a bowl. Let the whey drain. Bring up the edges of the cloth and squeeze the chchaana (soft paneer) gently to drain out all the liquid. Place the chchaana in a plate. (You should have about 220gm of chchaana.) Knead gently till it is smooth. (Avoid over-kneading). Add the cashew nut powder and sugar. Knead gently till well combined. Transfer this filling to a non-stick fry pan. Place on very low heat, cook stirring continuously with a flat spatula, pressing it down while stirring. Cook till some of the moisture is absorbed and the mixture is slightly thickened, for about 5-6 minutes. (Avoid over cooking). Stir in the cardamom powder and leave aside to cool completely. (It thickens further on cooling).
Divide the covering mixture and the filling, each into 12 parts. Grease your palm well with the oil from the bowl of covering mixture and flatten one portion of the mixture on your palm, into a thin, flat disc, keeping the edges much thinner than the center. Place a portion of the filling over it. Bring up the edges of the disc to cover the filling completely. Repeat with remaining covering mixture and filling. (Ensure that these filled dumplings are covered with oil).
Heat a flat tawa (preferably non-stick) till moderately hot. Take a 25cm-30cm square of butter paper. Sprinkle it with flour. Flatten one filled dumpling and place on paper. Roll out lightly with a rolling pin into a thin disc, about 18cm round. Transfer it gently to the tawa and cook on both sides (without adding oil) till it is cooked and lightly speckled. (It cooks very fast. Avoid over cooking). Transfer the cooked poli to a large “Thaali”. Prepare all polis thus, keeping them in the thaali, spreading them out. Cool completely before storing in a container. Serve drizzled with ghee. (Polis may be also sprinkled with powdered sugar if desired).
Polis may be stored in a covered container in refrigerator up to 4-5 days and reheated briefly in microwave oven (10-15 seconds for each poli) before serving.
Ready-made Sandesh may be used as the filling to simplify the preparation.