Boli

1. 1
   prep · ~60 min

   Soak the chana dal.

   Wash 1 cup chana dal thoroughly and soak in enough water to cover for 1 hour. Drain well.

   TIPDon't soak for longer than 1 hour or the dal will become too soft to hold shape.
2. 2
   boil · ~20 min

   Boil the chana dal until just tender.

   1.Add the drained dal and 2 cups of water to a heavy-bottomed pan.

   2.Bring to a boil, then simmer until the dal is soft but the grains still hold their shape (15-20 min).

   3.Strain thoroughly, reserving any excess water for another use.

   TIPThe dal must not become mushy; it should remain grainy.
3. 3
   mix · ~10 min

   Make the sweet lentil filling (puran).

   1.Transfer the drained dal to the same pan and add grated jaggery.

   2.Cook on medium-low heat, stirring continuously, until the jaggery melts and the mixture thickens into a soft, dry mass (8-10 min).

   3.Remove from heat and mix in crushed cardamom and nutmeg.

   4.Let the filling cool completely, then mash to a smooth paste with your fingers or a potato masher.

   TIPStir without stopping once the jaggery melts — it can burn easily.
4. 4
   knead · ~25 min

   Knead a soft, pliable dough.

   In a mixing bowl, combine whole wheat flour, salt, and 2 tbsp oil. Add water a little at a time and knead for 5 minutes until you get a soft, smooth dough. Cover with a damp cloth and rest for 20 minutes.

   TIPA well-rested dough is key to getting soft, crack-free boli.
5. 5
   assemble · ~5 min

   Divide dough and filling into equal balls.

   Divide the dough into 8 equal portions. Divide the cooled puran (filling) into 8 equal portions and roll them into balls slightly larger than the dough balls.

6. 6
   assemble · ~10 min

   Stuff and roll into flatbreads.

   1.Lightly dust a work surface with flour and flatten a dough ball into a 3-inch disc.

   2.Place one puran ball in the center and gather the edges of the dough to seal it inside, pinching off any excess dough.

   3.Gently flatten the stuffed ball with your palm, then use a rolling pin to roll it into a thin 5-6 inch circle, dusting lightly with flour as needed.

   TIPUse gentle pressure and roll from the center outward. Don't press too hard or the filling will break through.
7. 7
   fry · ~3 min

   Cook the boli on a hot tawa.

   1.Heat a tawa or griddle over medium heat.

   2.Place a rolled boli on the tawa and cook for 30 seconds until bubbles appear.

   3.Flip, spread 0.5 tsp ghee on the cooked side, then flip again and apply ghee on the other side.

   4.Cook until both sides have golden-brown spots and the bread is puffed in places.

   TIPMedium heat is your friend — too hot and the outside burns before the inside cooks.
8. 8
   serve

   Serve warm with a generous drizzle of ghee.

   Stack the cooked boli and keep covered in a cloth-lined container to retain softness. Serve warm, optionally with a bowl of milk or a spoonful of extra ghee on top.

   TIPBoli stays soft for hours if kept covered; reheat on a tawa with a little ghee before serving.

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