Boli

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a mixing bowl, combine the maida, turmeric powder, and salt.
   • c.Add 2 tablespoons of gingelly oil and mix it into the flour with your fingertips until crumbly.
   • d.Gradually add water and knead for 7-8 minutes to form a very soft, pliable, and slightly sticky dough.
   • e.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

   Step 2

   • a.Cook the Dal
   • b.Wash the chana dal thoroughly and soak it in water for at least 1 hour.
   • c.Drain the soaking water. Add the dal to a pressure cooker with 2 cups of fresh water.
   • d.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.
   • e.Drain all excess water from the dal immediately and completely. A fine-mesh sieve is useful for this.
3. 3

   Step 3

   • a.Make the Sweet Filling (Poornam)
   • b.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.
   • c.Transfer the mashed dal to a non-stick pan. Add the grated jaggery and cook on low-medium heat.
   • d.Stir continuously. The jaggery will melt, making the mixture liquidy at first.
   • e.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.
   • f.Turn off the heat. Stir in the cardamom powder and nutmeg powder. Allow the filling to cool down completely.
4. 4

   Step 4

   • a.Assemble and Roll the Boli
   • b.Once cooled, divide the filling into 8 equal-sized balls.
   • c.Knead the rested dough for another minute. It should be extremely soft and stretchy. Divide it into 8 equal portions.
   • d.Grease your palms with a little oil. Take one portion of dough and flatten it into a 3-inch circle.
   • e.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.
   • f.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

   Step 5

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

   Step 6

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

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