Ingredients for the stuffing
Finely grated beetroot - 2 cups
Sugar - 1/4 cup heaped
Almonds - 15
Desiccated coconut - 1/4 cup
Ghee - 2 tsp
Finely grate the beetroot or pulse it in mixi.Do not add water while grinding.
Add desiccated coconut,almonds & cardamom in a blender & make a fine powder.
Heat ghee in a pan add the grated beetroot & in medium high flame fry till raw smell has completely disappeared & cooked.
Now add the desiccated coconut/almond powder & give a quick mix.
Add the sugar & 1 tsp of ghee & fry till the mixture is dry & well combined.
Switch off the stove cool the mixture & divide into 10 equal size balls.
Ingredients for the outer covering
Maida / All purpose flour - 1 & 1/4 cup
Fine sooji/semolina - 1/4 cup
Oil - 3 tsp
Water - 1/2 cup approximately
Salt a pinch
Ghee as needed to fry
Take a bowl add maida,sooji,oil,salt mix to resemble bread crumbs.
Now slowly add water little by little till you form a soft dough.
Cover & rest it for 10 minutes.Divide the dough to 10 equal size balls.
Grease a plastic sheet place the covering ball on top flatten it slightly,place a filling ball on top & cover it.Make sure its sealed well.
Apply oil to your fingers and evenly flatten it to a thin disc.You can also use a rolling pin to roll it.Make sure the stuffing doesn't come out.
Heat a tawa cook the poli with ghee till slight brown on both sides.
Serve them warm.
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