1 medium size beet root peeled and processed
1/4 cup of slivered almond powdered or almond meal
1/4 cup of brown sugar(can add little more if needed)
1 cup of milk(used low fat)
1/4 tsp elaichi powder
1/2 cup wheat flour
1/4 cup all purpose flour
pinch of salt
1 table spoon oil for kneading
Combine all these ingredients to form a soft pliable dough and set it aside for an hour.
In the meanwhile, chop the beet root into rough pieces and process in a food processor. Transfer this to a vessel along with the ground almonds and a cup of milk and pressure cook for 10 minutes. Once you are ready to open, take this to a pan and cook on the stove top till all the mixture is absorbed completely and add some brown sugar and about a couple of spoons of ghee. Turn off the stove once it comes together and begins to leave the pan. Add the elaichi powder, let it mix well and turn off the heat.
The stuffing is basically like preparing for beet root halwa. You can also pressure cook the beetroot along with the almond powder with the same amount of milk and later on do the remaining part on the stove top.
Now, divide the stuffing into equal portions and also the dough into same numbers. Just remember the stuffing should be as big as the dough rounds or even bigger. Roll out the dough into a small circle and place the filling in the middle. Bring over the dough together over the filling and pinch off the excess. Then roll out the stuffed dough into a thin roti. You can also flatten it with you fingers on a plastic sheet applying ghee or oil. For a low calorie version, rolling is better.
Cook the stuffed boli both sides till light brown spots appear and then once more after applying ghee on both sides. Enjoy these colorful and delicious polis when it is hot!!
For the above quantity of stuffing, you can get about 4-5 polis.
Dish it out - Wheat and Jaggery event of Vardhini guest hosted at South Indian Home
"Only"-Sweets and Desserts event of Pari guest hosted at Gayathri's Cook Spot