Tuesday, March 15, 2011

Suruttu poli for Indian Cooking challenge


The core idea of the Indian Cooking Challenge is to find traditional recipes from all over India and try them. Thus this challenge has seen sweets, savoury dishes curries and more. This month Suruttai poli/suruttu poli was the sweet attempted. Srivalli had sought Nithya's mother's recipe and shared it with members. A blogger friend Pavithra has made these earlier and has a post too. Do look up her lovely space for these and many more.

The recipe looked simple and ingredients easily available. The challenge lay in perfecting the rolls.

However, it is a task that can be handled with some deft. You have to roll the prepared dough into thin discs, deep fry them until just about done, remove, place the filling in and roll in cylindrical shapes while the fried dough is still warm. Give it an extra minute and your deep fried puri turns crisp, thus becoming brittle.

Given below are measures given in the recipe. Taking into account that I am trying this for the first time and the fact that we are just two people who might consume the same, I reduced the quantities. I am happy that I did so, as it would have been a long drawn process doing it singularly. These are the kind of recipes you might be glad to have someone to share the job. In such a case, one of the two can fry while the other can roll the polis.

The ingredients are for the outer dough and the filling. Similarly the process has been dealt in two parts.

The Filling:
Roasted gram (பொட்டுக்கடலை ) 1 cup
Sugar 1 cup
Ghee 1 teaspoon
Cashew nuts 20 numbers
Cardamom powder 1 teaspoon
Fresh grated coconut 1 tablespoon

Method to proceed:
Roast the cashew nuts in the ghee and break them in fine pieces.



Powder the roasted gram and sugar together.
Toss the coconut in the pan that you roasted the cashews for a while so the moisture is lost a bit.
Mix all of these and the cardamom powder.
The filling is ready. Keep aside.

For the outer dough:
All purpose flour/ maida 1 cup
A pinch of salt
Water to mix the above in a stiff dough

Method to make the outer dough:
Seive the flour and salt together. Add water gradually and knead to a stiff dough.
Keep covered for about half an hour.
Knead further until the dough is pliable and elastic.
Pinch out small portions.
Roll out each portion in circular discs stretching as much as possible. It is important to make very thin discs.
The recipe says to roll out 10cm diameter discs, which I think are too big to be deep fried. About 6 centimetres in diameter will be ideal. Also you may find that my fingers are seen through the disc while held against light. This is how thin I could stretch the dough.



If not rolled thin they may puff up while deep frying. It is fine if there are spotted bubbles here and there once fried, but not a puffed pillow shape.
Leave the rolled out discs on a paper or cloth to air a bit.

How to proceed:
Other ingredients:
Oil/ ghee for deep frying

Heat oil/ghee in a pan (I prefer ghee while deep frying for sweet dishes, it is optional though).
Once hot and near smoking, reduce the heat to moderate and fry one disc at a time. Fry just about until done on both sides. The colour will remain almost white as the rolled disc.
Remove quickly from the oil, draining with a slotted ladle.
Place this on a surface flat. Place three spoonsful of the filling at one end of the puri and roll into cigar shapes.
Leave them on a flat plate to cool. Place the rolled face down.
Proceed with all the discs the same way.
A very delectable suruttal poli is ready to be served.



I have some notes to make , viz. if you are doing it all by yourself and are planning to make a whole lot of them, prepare the filling and the dough.
Do the other steps in small batches. Pinch out balls just for about 8 - 10 polis and roll them out, fry, fill, fold and take upon the next batch.
You may use fine grain rawa in the place of the all purpose flour.
Keep the coconut separately without mixing with the rest of the powdered ingredients and mix them as and when required.
These are only suggestions and I hope not to be a deterrent.











36 comments:

  1. The poli looks so so thin,just the way it has to be! Wonderfully done!

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  2. this is so new to me..love the filling..looks delicious..

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  3. Has come out perfect looks very tempting

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  4. Lovely looking suruttu polis, loved the way you have explained it clearly. Perfect clicks too.

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  5. Looks delicious. Love these traditional suruttai poli

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  6. I can see this surruttu poli needs lots of patience. Probably an indian version of cigar cookies :)

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  7. Looks yum.. and the 1st pic is so gud ...very catchy background

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  8. They look really delicious..yyummmyyy

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  9. Lata ji the polis are looking absolutely delectable. Lovely step by step instructions and beautiful pictures too. I too made these and had a great fun.

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  10. Your polis are looking great. They look very crisp too. Lovely pictures.

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  11. Love the presentation and the paper thin Polis, Latha!

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  12. Ur polis looks super delicious and crispy, love ur step by step pictures...stunning clicks....

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  13. Thank you lataji for the tip.Well explained post.

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  14. Taking in vegetables on a daily basis would also make you fit. It doesn’t have to follow that you will always eat veggies daily, and every meal. This would not be too enjoyable for the kids. So instead of giving veggies in their actual appearance, try “hiding” them in salads or soups. And instead of having sauces or gravies, serving salsas would be heaps healthier. The presence of healthy fruit juices instead of sodas would also be wiser.

    Healthy cooking tips

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  15. detailed demo of the making of these polis and the result lovely polis,thanks for sharing.

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  16. Looks good, well explained and perfect for the event

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  17. you've explained it beautifully.very nice

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  18. The step by step recipe looks beautiful in this post and the end result looks delicious!

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  19. They looks so perfect ... well done on the challenge.

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  20. Wow, your poli turned out so delicate! Amazing! (Now I know what the next batch should look like.)

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  21. What an awesome dish! Looks fabulous!

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  22. hi Lata ji...long time no see...howz everything settling down?
    the polis look perfect!...i didnt know this is how they should be rolled!!...anyways they tasted awesome!

    Smitha
    Smitha's Spicy Flavors

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  23. after seeing ur post s.day only I yeah as you said I added more coconut ...that was also tasting delicious ...thanks a lot stepwise pictures...

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  24. These look awesome, perfect and very, very tempting:-)

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  25. Hello Lata ji,

    I've seen ur pics at FB and I was sure u r a blogger. From then I was searching for u in blogsphere. And finally here you are.. following u!!

    Those polis look awesome. Even I tried preparing them. I've posted it on my blog. Do visit me..

    Rasoi

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  26. The pictures looks awesome- delicious polis!

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  27. That detailed description would help even a novice to master this recipe. :) We too enjoyed the polis.

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  28. Looks great Lataji..so glad that you could finally join us..

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  29. I'll want to eat 3 of these at the same time. Super!

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  30. I rarely leave comments on articles, but your article encouraged me to compliment your writings. Thanks for the read, I will tweet your post and come back occasionally.

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Hello,
Welcome and thank you for taking time to drop by.
I appreciate your valuable comments and tips.
I sincerely hope to improve with them.
Hope we shall interact often.
Thanks once again,
Lata Raja.