Dry fruits poli, How to make poli easy method

No sugar added poli

Dry fruits poli, a no sugar less oil Indian dessert recipe, a healthy version of poli, recipe with step by step pictures. Poli also called as Obattu, Holige, puran poli, vermi in different languages, is a sweet loaded with ghee. The stuffing inside the polis varies from place to place as South Indians, Maharastrians use chana dal and gujaratis use Toor dal. Apart from these traditional polis we also make different varieties of poli with our own creative ideas. I have posted carrot poli, thenga poli apart from the traditional ones with chana dal and the Maharastrian style puran poli. I still remember the way amma and patti makes poli loaded with oil and a super delicious soft polis. They make in huge batches and even distribute to our neighbors too. I don't claim an expert in making polis like the same way she makes, but i can make decent polis. It is more you gain mastery over it by practice. As i do it only once a year for aavani avittam and that too in a very small quantity, my output will not match her level of excellence.
As we all are becoming health conscious and running out of time when any festival falls on a week day. But still we want to follow the traditions too and i am seeing many young girls around the world are so enthusiastic in doing all the delicacies on a festival day.
I am no sure whether diabetic patients can consume dates and nuts, so i don't claim this diabetic friendly sweets but you can call no sugar added sweet. Try this relatively healthy version of poli and enjoy the festival. Also check out my

• Carrot poli - With video
• Paruppu poli

Dry fruits poli recipe

• Recipe Cusine: Indian
• Prep Time: 30 Minutes  + resting time 2 hrs
• Cook time: 15 Minutes
• Serves: 7 polis
• Author: Jeyashri
• Recipe Category: Sweet 
• Description: Dry fruits poli, a no sugar less oil Indian dessert recipe, a healthy version of poli,recipe with step by step pictures.

  
     All purpose flour | maida  1/2 cup    
     Whole wheat flour  1/2 cup   
     Turmeric powder  2 pinches
     Semolina | rava  1 tblsp     
     Salt  a tiny pinch
     Water  to knead the dough
     Dates   15
     Almonds  1/4 cup
     Walnut  1/4 cup
     Pumpkin seeds  2 tblsp
     Cardamom powder 2 pinches 
     Oil  3 tsp
     Ghee  to cook the polis

Method  :

• In a wide bowl add the maida, whole wheat flour,sooji, salt and turmeric powder. 
• Add water little by little and make a soft dough. It can be slightly looser than the chapathi dough.
• Drizzle the oil on it and cover it and set aside for 2 hours. Even if you can knead the dough in the morning by 8 am and make the poli by 12 noon too. 
• For making the stuffing, we are not going to cook anything.
• Take out the seeds from the dates. Grind this in a mixie along with almonds, walnuts, pumpkin seeds and cardamom.
• Do not add any water.
• The mixture may look like a powder but since dates is there it has moisture, so if you hold it with your hands it will easily form a ball.
• The filling is slightly less sweet but for me it's perfect. If you feel it is less, add few more dates or you can add some powdered sugar or jaggery. 
• Make the dry fruits mixture into a equal sized balls. 
• Ensure that the filling and the dough portion is the same. 
• The filling came for 7 polis whereas the dough was for 8 polis. So adjust a tblsp more of nuts to balance the filling, else you may end up wasting one ball of dough. 
• Even if the filling is little extra you can use eat this as it is as it will be like a dry fruits ladoo. 
• Grease a butter paper | parchment paper. 
• Place the dough ball on the paper.
• Grease one more butter paper, place it on the top of the dough. 
• Using a rolling pin make a small disc. 
• Take out the butter paper which you kept on the top and place the stuffing in the center.
• Cover the filling with the sides of the dough.
• Place the greased butter paper again on the top. 
• Using the rolling pin, roll this into a thin poli. 
• I wanted the polis to look even sized, so used a sharp lid to cut a perfect round. 
• Transfer this to a hot tawa.
• Cook on both sides in medium flame. 
• Drizzle ghee on both sides. 
• Serve hot.
• Repeat this for the rest of the dough and filling.
• For every time, grease the parchment paper. This helps in preventing the polis stick to the paper. 

Notes:

1. The polis were quite soft and sweet too. But if you compare the one with the usual maida polis loaded with oil, then i don't say it is the same.
2. Always grease the parchment paper for every poli.
3. If you don't get the parchment paper in your place, use dry maida flour and dust the poli and roll like how you do for chapathi.
4. If needed some more sweetness add some raisins or more dates or some jaggery powder. 
5. If you want to make the dry fruits poli fully with whole wheat flour as puran poli style you can do that too.
6. You can follow the same method for coconut poli filling, chana dal filling too.
7. You can add desiccated coconut to the dry fruits poli.

Method with step by step pictures :

• In a wide bowl add the maida, whole wheat flour,sooji, salt and turmeric powder. 
• Add water little by little and make a soft dough. It can be slightly looser than the chapathi dough.

• Drizzle the oil on it and cover it and set aside for 2 hours. Even if you can knead the dough in the morning by 8 am and make the poli by 12 noon too. 

• For making the stuffing, we are not going to cook anything.
• Take out the seeds from the dates. Grind this in a mixie along with almonds, walnuts, pumpkin seeds and cardamom.
• Do not add any water.
• The mixture may look like a powder but since dates is there it has moisture, so if you hold it with your hands it will easily form a ball.

• The filling is slightly less sweet but for me it's perfect. If you feel it is less, add few more dates or you can add some powdered sugar or jaggery. 
• Make the dry fruits mixture into a equal sized balls. 
• Ensure that the filling and the dough portion is the same. 
• The filling came for 7 polis whereas the dough was for 8 polis. So adjust a tblsp more of nuts to balance the filling, else you may end up wasting one ball of dough. 
• Even if the filling is little extra you can use eat this as it is as it will be like a dry fruits ladoo. 
• Grease a butter paper | parchment paper. 
• Place the dough ball on the paper.

• Grease one more butter paper, place it on the top of the dough. 
• Using a rolling pin make a small disc. 
• Take out the butter paper which you kept on the top and place the stuffing in the center.
• Cover the filling with the sides of the dough.

• Place the greased butter paper again on the top. 
• Using the rolling pin, roll this into a thin poli. 

• I wanted the polis to look even sized, so used a sharp lid to cut a perfect round. 

• Transfer this to a hot tawa.
• Cook on both sides in medium flame. 
• Drizzle ghee on both sides. 
• Serve hot.

• Repeat this for the rest of the dough and filling.
• For every time, grease the parchment paper. This helps in preventing the polis stick to the paper. 

Notes:

1. The polis were quite soft and sweet too. But if you compare the one with the usual maida polis loaded with oil, then i don't say it is the same.
2. Always grease the parchment paper for every poli.
3. If you don't get the parchment paper in your place, use dry maida flour and dust the poli and roll like how you do for chapathi.
4. If needed some more sweetness add some raisins or more dates or some jaggery powder. 
5. If you want to make the dry fruits poli fully with whole wheat flour as puran poli style you can do that too.
6. You can follow the same method for coconut poli filling, chana dal filling too. 
7. You can add desiccated coconut to the dry fruits poli.