Maida – 200 gms
Nellikai (Amla) – 10, big
Jaggery – 200 gms, powdered
Bengal Gram – 100 gms, fried till golden
Coconut – 1 cup, grated
Cardamom Powder – a pinch
Kesari Powder – a pinch
Ghee – 100 ml
1. Combine maida, kesari powder with little water and mix well.
2. Heat a pan of water over moderate flame and add the nellikai’s to it.
3. Switch off the flame and allow it to cool.
4. Remove the nellikai’s and crumble. Discard the seeds.
5. Soak the bengal gram for 30 minutes and pressure cook them.
6. Drain the water.
7. Combine the coconut, bengal gram, jaggery and nellikai and grind in a mixie.
8. Heat 2 tsp ghee in a pan.
9. Add the ground nellikai mixture and cook till thick.
10. Add cardamom powder and mix well.
11. Make small balls of the mixture.
12. Make small balls of the maida mixture and rolls into small chapatis.
13. Place one of the nellikai balls in the centre and fold the chapati over.
14. Place this on a banana leaf or plastic sheet greased with ghee.
15. Flatten the ball into a poli using the palm of your hand.
16. Cook this on a tawa with little ghee on both sides.
17. Remove and serve hot.
Note: image is for illustration purposes only and not that of the actual recipe.