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Tuesday, March 15, 2011

Suruttai Poli for ICC

If you landed here hoping to get a poli recipe, you are surely in for a disappointment. However, hang on, hang on. Don't move away. I promise you that you are going to get introduced to another South Indian delicacy, suruttai poli. Srivalli, the creator of Indian Cooking Challenge chose suruttai poli for this month's challenge. When she mentioned that they are the rolled polis, I was thinking what the heck is this and why do we need to roll the polis. Yeah, I know. Some of you are nodding your heads in agreement. :)
When I went through the recipe and tried it, what do I realize? They are not polis / bobbatlu in any angle, but are kajjikayalu in a different avatar. Instead of being crescent shaped shells, they are presented as rolls. One of the Indian sweets we do like and enjoy. A delicious deep fried crisp roll with a cardamom scented sweet filling - that is suruttai poli for you in a nutshell. The process was simple and very easy to prepare (at least for me). Next time I would like to try with a coconut or nut filling.

Recipe Courtesy: Nithya's mom

Ingredients to make 10 polis:
1 cup maida / all purpose flour
A pinch of salt
1 or 2 Tbsp powdered sugar for dusting
1/2 cup oil for deep frying
For the stuffing:
1/2 cup roasted gram / daliya / pappulu (The one used to make the chutney.)
1/2 cup sugar
2 Tbsp grated copra / cry coconut
2 Tbsp roughly chopped cashews
1/2 tsp cardamom powder
1 Tbsp ghee
And keep some absorbent / paper towels handy

1. Combine the flour and salt in a mixing bowl. Add water gradually and make a firm dough, as you do for rotis / pooris. Cover and rest the dough for at least 30 minutes.

2. Heat ghee in a pan. Add the cashew pieces and toast until they turn golden brown. And then fry the copra / coconut for a few seconds and turn off the stove. Let cool.
Powder daliya, sugar and cardamom together. Add the copra - cashew mixture to it and mix well. The stuffing mixture is ready now. The stuffing can be made in advance and stored so that poli making process is a breeze.

3. Now we have to deal with the dough in step 1. Pinch about a marble sized dough and roll out as thin as possible, into a circle of about 10 cms diameter. Prick the disc randomly using a fork so that it won't puff up during the frying process. You don't want to deal with puffed up pooris in this recipe and pricking takes care of that. The circle should be bigger than your typical poori and repeat the same with the remaining dough. Spread them on paper towels or some plates and allow them to air dry for about 10 minutes. And attention US residents please do not spread them on newspapers. You will end up with dough circles with ink imprinted on because of the poor quality of the recycled paper / printing.

4. Now the frying part. Heat oil in a kadai or a pan. Add a pinch of dough and check whether it comes immediately to the surface. If it does,  then reduce the flame and slowly drop the rolled out dough circle. As soon as it appears cooked and bubbles start to show up, flip using a large perforated spoon and fry for a few seconds and remove it taking care to drain the oil using that spoon. It should not be fried till it starts to change color to a brown hue like a poori. It should be just done, still maintaining the creamish hue. Also if fried longer, they would become brittle. Now what I did later is just placed the fried disc between two paper towels and patted it to remove the extra greasiness. This way, it was also not hot to handle while stuffing.

5. Sprinkle some powdered sugar on a platter and place this fried disc on it. Add about 3 Tbsp of the stuffing mixture along one edge of the disc. Start rolling from that end where the stuffing has been added and form a tight roll. Place the rolled poli on a plate with the seamed end facing downwards. Let cool. Repeat the same with the remaining discs.
Once cool, they become crisp. Store them in an air tight container.

I just decorated with nuts, coconut and saffron and this is entirely optional.

They are very easy to prepare. The only points to remember are
1. Fry the disc only till done with out changing the color. Few seconds on each side, that's it. A little longer would result in brittle discs.
2. Stuff the disc immediately. If you let it cool, rolling becomes impossible.
3. If you are trying to prepare a large quantity of polis alone, then try to make them in small batches.


Sanyukta Gour(Bayes) said...

this looks decadent n really gorgeous to eat.........yum


Krithi's Kitchen said...

Yours looks so perfect... Love the snow white color and your clicks..


Smitha said...

we decorated it almost same...mine is just minus coconut for garnish! :) same pinch!
looks very tempting!...i can have more or them...they were yummy!
Smitha's Spicy Flavors

savitha ramesh said...

nice pic and delicious poli.one question for u.Where to place the widget ,on the blog.Like u have placed it on top of ur blog.

Reshmi said...

u made them so perfect.. I love ur presentation...

SravsCulinaryConcepts said...

So perfect and lovely clicks !!!

Shanavi said...

Lovely clicks and superb presentation..

Reva said...

Superb recipe and lovely persentation...

Sanctified Spaces said...

Your polis look fab.Superb presentation.

Raji said...

Perfectly made Suma...lovely presentation.

lata raja said...

They look so beautifully done!

Priya's Feast said...

Awesome click...I am really tempted to try them

Priya said...

Marvellous, delicious and super presentation Suma...

Hari Chandana said...

Wowwwww.. Amazing presentation.. looks delicious !!

Indian Cuisine

Kairali sisters said...

Polli looks very inviting and lovely presentation and pictures...

Richa Priyanka said...

Pl collect your award from my blog!

Cooks said...

Poli look delicious. I couldnt participate in ICC this month and missed making these goodies. May be I'll try making sometime soon.

Leena said...

Beautiful platter of poli's yummy!