Boli

Instructions

1. 1

   Prepare the Dough

   • In a mixing bowl, combine the maida, turmeric powder, and salt.
   • Add 2 tablespoons of gingelly oil and mix it into the flour with your fingertips until crumbly.
   • Gradually add water and knead for 7-8 minutes to form a very soft, pliable, and slightly sticky dough.
   • Pour the remaining 1 tablespoon of oil over the dough, ensuring it's fully coated. Cover and let it rest for at least 2 hours. The longer it rests, the more elastic it becomes.
2. 2

   Cook the Dal

   • Wash the chana dal thoroughly and soak it in water for at least 1 hour.
   • Drain the soaking water. Add the dal to a pressure cooker with 2 cups of fresh water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is cooked very soft and can be easily mashed between your fingers.
   • Drain all excess water from the dal immediately and completely. A fine-mesh sieve is useful for this.
3. 3

   Make the Sweet Filling (Poornam)

   • While the dal is still warm, mash it thoroughly using a potato masher or the back of a ladle until it's a smooth paste.
   • Transfer the mashed dal to a non-stick pan. Add the grated jaggery and cook on low-medium heat.
   • Stir continuously. The jaggery will melt, making the mixture liquidy at first.
   • Continue cooking and stirring for about 10-12 minutes until the mixture thickens into a single, non-sticky mass that pulls away from the sides of the pan.
   • Turn off the heat. Stir in the cardamom powder and nutmeg powder. Allow the filling to cool down completely.
4. 4

   Assemble and Roll the Boli

   • Once cooled, divide the filling into 8 equal-sized balls.
   • Knead the rested dough for another minute. It should be extremely soft and stretchy. Divide it into 8 equal portions.
   • Grease your palms with a little oil. Take one portion of dough and flatten it into a 3-inch circle.
   • Place a ball of filling in the center. Gently pull the edges of the dough up and around the filling, pinching at the top to seal it completely.
   • Place the stuffed ball on a greased plastic sheet or parchment paper. Gently flatten it with your fingers, then use a rolling pin to carefully roll it into a thin 6-7 inch circle. Roll evenly from the center outwards.
5. 5

   Cook the Boli

   • Heat a tawa or non-stick skillet over medium heat.
   • Carefully lift the rolled boli (along with the plastic sheet) and place it onto the hot tawa, boli-side down. Peel off the sheet.
   • Cook for about 1-2 minutes, until small puffs appear on the surface.
   • Flip the boli. Drizzle 1-2 teaspoons of ghee on top and around the edges.
   • Cook the other side for another 1-2 minutes, pressing gently with a spatula, until golden-brown spots appear.
   • Flip once more, apply ghee to this side, and cook for another 30 seconds.
   • Remove from the tawa and repeat the process for the remaining bolis.
6. 6

   Serve

   • Serve Boli warm, either on its own or with an extra dollop of ghee for added richness.