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Sweet Indian Stuffed bread

2 cups chana dal, soaked in water for 4 hours
2 cups jaggery (adjust for sweetness)
2 cups refined flour
3 tbsps oil
1 tsp cardamom powder
1/4th tsp nutmeg powder
a generous pinch of saffron
3/4 tsp turmeric powder


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Drain and cook chana dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry. Add jaggery and cook further till blended and mash into a soft paste. Add cardamom powder, saffron,and freshly grated nutmeg powder and mix well. Form 20 balls
of equal size and reserve.

Mix refined flour, oil, water and turmeric powder. Make a very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions. With greased palms, take one portion of dough and flatten  it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to
cover the paste completely. On a well-floured board, preferably over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get very tricky as the paste does try to slide out. Use a little flour if that happens. Roll.

Roast each poli on a hot, dry girdle with no oil or ghee. Roast both sides till well done and aromatic. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

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