Once the done, mix the coconut cashew fried mix to the powder and mix well using a spoon.
To make the Dough or Pappad
In a bowl, take the all purpose flour/ maida, add salt. Slowly add water and knead to stiff dough.
Allow it to rest for 10 mins. I didn’t do this as I was in a rush. But I suggest you do it as it will be easy to roll up out.
I thought it will be pretty to have an even shape, so using a lid cut them into equal discs. You will have to roll these quite thin so that they don’t puff up as pooris. When you have all the polis rolled out, allow them to rest for them to dry up. But of course, I allowed them to rest only the it took to get the oil heated up.
Ok here’s where Murphy’s law acted in. When normally you would expect your pooris to puff up, they would not and when you want them not to, almost all would! Well I tried not to get them puff up. I pressed down using a fork, still some did puff up..:)
Remove to a plate, here where the tough part comes in. You got to immediately work on it.
Place a spoonful of filling and immediately roll them inwards on both sides. This part is tough to handle when you do it with no help. And it will be hot. Plus the fact I made them small puris added to the difficulty in rolling them fully
Suruttai Poli Recipe
For making the sweet filling:
Roasted Gram / Putnala Pappu / Pottu Kadalai – 1 cup
Sugar – 1 cup
Cashew Nuts – 20
Cardamom powder – 1 tsp
Coconut, grated – 1 tblsp
Ghee – 1 tsp
Method for filling:
Powder the roasted gram and sugar together to a coarse or little smooth powder. Chop the cashew nuts into tiny pieces.
Heat a pan with ghee, roast the cashew nuts till they start changing colour, then add grated coconut. Take it down immediately.
Mix all these together in a bowl and keep it aside.
For making the Papad (appalam):
Maida / All purpose flour – 1 cup
Salt – a pinch
Oil – for frying
In a bowl, take the flour, add salt, combine well. Then slowly add water little by little and knead to a stiff dough. It should be of a poori consistency. Let it rest for 30 mins.
Pinch out small balls and roll them out as thin as possible. The discs should be thin and you can press with fork to make sure they don’t puff up.
These appalam can have small bubbles here and there but should not puff up totally. After you roll them into circles spread them on paper and leave it aside for ten mins.
Heat a kadai with oil just enough to deep fry. Gently drop the disc into the hot oil. Remove when the poli is almost done but not turned colour. They should be flexible and should not turn brown or crispy.
Once you remove them from oil, immediately spread the filling on the papad and roll it tight and keep it on a plate with seem side facing down.
The rolls would be soft when made, but would become crispy once they are allowed to cool.
The challenge in making this sweet is the speed in which you work with rolling the fried papad and handling it while it is still hot.