One dough 3 types of boli

Hi friends,

I am a person who likes savoury better than sweets. But I like some sweets which are traditional.  Usually I make boli twice a year , once during bhogi, and other time during avani avittam. Both these times ,I prepare only paruppu boli. But I heard from my Patti that she made boli whenever  friends came home. They used to come just to taste Patti's boli. From yesterday I had a craving for boli. So I decided to make it. Actually it is a long procedure but it is worth the time taken.

Boli is made with maida. It can be stretched out while flattening it. Today I am making these with wheat flour. Wheat flour has no stretch like maida. So gingelly oil is necessary to flatten the boli out. Otherwise it will not stretch and will look messy.

1 basic dough,3 fillings. 

INGREDIENTS:- 

Mel maavu/  Basic dough

Wheat flour             :-2 cups

Salt                            :- to taste

Turmeric powder   :- 1 tsp

Gingelly Oil              :- 1tsp

Mix all the ingredients with water to make a soft dough.

Let it rest for 2 to 3 hours.  Longer it rests ,softer it is. Pour a tbsp of gingelly oil on top of it. 

First filling    :- paruppu boli

Channa dal        :-1 cup

Grated jaggery  :-1 cup

Elakkai               :- 2

Soak dal for 1 hour. Once soaked ,cook dal in pressure cooker. Strain the water from dal. Mash the dal with jaggery and elakkai powder. 

If not mashing well, pulse in mixie.

Make it into small balls and keep it aside. 

Filling is ready. 

Second filling:- coconut 

Coconut          :- 1/2 cup grated

Jaggery           :-1/2 cup dissolved in water

Elakkai           :-2

In a kadai add 1 tsp of ghee. Roast grated coconut for a minute. Add jaggery water. Let it boil till it becomes very thick . Switch off the gas. After cooling, make it into some round balls.

Coconut filling is ready.

Third filling  :- vegetable or kara boli

Potato, carrot, peas     :-1 cup

Salt                                  :- to taste

Chilli powder                :- to taste

Steam the vegetables in a pressure cooker with salt and chilli powder. Once pressure subsides, take the vegetables out and mash it when it's hot.

After cooling, make it into small round balls.

Making boli

Take a small ball of dough ( like for a chapati).

Roll it into a small disc. Take the premade filling and keep in the center of dough disk. Cover it with the dough and make a round ball. Flatten it with your hands into a thin chapati on a milk packet as it will be easy to do it that way . It is very easy to flatten the dough if you touch oil and flatten it. 

Sometimes the filling comes out of the chapati while flattening it. This happens if the filling is watery or if its hot, so make sure to cool it down.

I generally keep it in fridge for 15 minutes to cool it.

Once it is thin, take it and put on a hot tava. Cook it both sides with a tsp of ghee. Ghee makes it flavorful  

Three kinds of tasty boli ready.