Preparation / Directions:
Knead the maida flour (or white wheat flour) with salt and turmeric, adding enough water. Add a ladle of oil and knead the dough into a soft one.
Soak the Bengal gram dhal a little and wash well. Remove stones. Boil water. Add the dhal and cook. Cook well and empty into a colander. After the water is drained, take the cooked dhal (in a uruli) and keep over the oven. Add the scraped coconut, sugar or jaggery and cook and turn the mixture till the sugar or jaggery dissolves and hardens into a "Halwa". Remove from fire. Peel 10 or 12 cardamoms and mix.
Wash and wipe dry a stone mortar. Grind the cooked Bengal gram halwa in it into a very very smooth paste, and roll the paste into small balls of a lime size. Take a little of the dough and flatten into a poori on a greased plantain leaf. Keep the fillings, gather the edges of the poori and cover the fillings, and close. Invert it and flatten out into a thin rotti.
Heat a pan, grease it, invert the leaf over it and gently remove the leaf, leaving the "Poli" on the pan. Roll the leaf, dip it in ghee and touch the surface of the "Poli" with it, so the entire "Poli" is smeared with ghee. When one side is cooked, turn the other side also, smearing ghee as before. Cook for a little, remove from fire and serve.
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