| • | Wash and boil the lentil with water and 1/2 tablespoon table salt until it turns soft.
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| • | Cool slimly and strain the dal utilising a strainer.
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| • | Add cardamom powder and jaggary and grind to make fine paste.
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| • | If the paste is sticky, keep it on burn to dry aside up completely. This is puran.
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| • | Knead 1/2 kg maida with water and 1/2 tablespoon salt. Do not make it hard.
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| • | Add oil and knead the maida again until oil acquires absorbed.
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| • | Prepare equivalent number of balls from maida and puran.
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| • | Roll aside maida balls to make little pooris.
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| • | Stuff these pooris with puran ball.
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| • | Roll them again into balls.
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| • | Roll aside to make chapatis. It is called poli.
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| • | Heat a griddle and roast each poli.
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| • | Apply butter on both sides when done.
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| • | Serve with red-hot cup of tea.
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