Pista Cashewnut Poli Nuts Puran Poli Recipes

Steps:

• Combine the Flour and Suet with the raising agents and Salt and bring together to a soft but not sticky dough with a little cold Water.
• Chill for 30 minutes.
• Mix together the miced beef with the chopped Onion, Thyme and Parsley and season with Salt and Pepper.
• Flatten this mixture on a flexible mat or clingfilm to a rectangular shape about 30cm by 20cm.The flexible mat will help when transfering it onto the pastry.
• Roll the Pastry on a floured work surface with a floured rolling pin into a rectangular shape about 1/2 cm thick and slightly larger then the meat mixture sheet.
• Using your best knitting skills, make a Lattice with the bacon rashers on top of the pastry, leaving about 2 cm around the edges.
• Transfer the flattened meat mixture on top of the bacon and sprinkle the other fillings all over.
• Moisten the edges with water and roll the whole thing up into a Roli-Poli.
• Squish the ends together and leave the seam underneath.
• Place the Roli-Poli into a tin foil lined steamer basket and cover/seal with foil, leaving enough space for the pastry to expand.
• Steam this now for about 1 1/2 hours.
• Carefully remove the Roli-Poli and place it into a greaseproof paper lined and oiled baking tray and put it into the oven at 180 degrees for 30 minutes to brown the surface.
• Once it has nicely browned, take it out and leave to rest for 10 minutes.
• Cut into thick slices and serve.

Steps:

• Method: Filling.
• Warm two tablespoons of ghee in a nonstick saucepan. As it melts, add the cooked pigeon peas, and stir until the water evaporates and the mixture thickens. Continually scrape the sides of the saucepan to ensure even distribution of heat or else the daal will burn. Add half the sugar and stir it in well. Adjust to desired sweetness. Reduce the heat and continue to thicken until the mashed pigeon peas resemble mashed potatoes. Add the crushed cardamom powder, saffron and nutmeg, stir well and portion into eight pieces. This filling can be made up to 3 days in advance, and stored in the fridge until ready to use. Bring it to room temperature to ease the rolling process.
• Method: Dough.
• Using a food processor fitted with an S blade or in a large bowl, combine the flour with salt and enough water to make a firm dough. The dough should be firm but not hard, moist but not wet, and similar in consistency of modeling clay. Carefully knead the oil into the dough and cover with a clear wrap or lid until ready to roll.
• Method: Rolling & Cooking.
• Start by rolling out a single ball of dough into a flat disk, as one would begin a paratha, no more than 5" diameter. Place the mashed sweetened pigeon peas mash, puran, in the center, pinch the dough and fold over the ball to cover the ball completely, like a dumpling. Ensure the seams are sealed. Lightly flatten this in the palm of your hand. Dredge the ball in dry flour and begin to roll again, this time very lightly to ensure the filling does not spill out. Roll to make an 8" poli using dry flour to dust as needed. When sufficiently rolled, dust off excess flour.
• Heat a shallow nonstick pan on medium-high heat. When ready to place a Puran poli in the pan, turn it down to medium heat. The side that hits the pan first is the first side. Watch the dough bubble slightly and move it around in the pan without flipping it over. Turn the Puran poli over approximately 1 minute later. The first side should be lightly spotted but not have dark spots. If this happens too quickly, reduce the heat. Repeat on the second side, and while the second side cooks, lightly baste the first side of the with ghee. Using a spatula, flip the paratha and repeat the basting. Both sides should have ghee-cooked once without ghee and once with ghee. Remove from heat and cover with a paper towel or a colander to help the steam evaporate. Once they have come to room temperature, the Puran Poli can be transferred to an appropriate storage container.