I was advised not to take even a bit of pineapple when I was carrying and finally I can have as much as I want now, after almost a year and a half. So I went crazy and ate a whole pineapple for dinner three days back. Again, the next day I bought a pineapple and relished it with some salt and pepper. I again bought one the third consecutive day and half of it is sitting in the fridge till now. The fantasy has worn outJ, I guess. I didn’t want it to end up in dustbin and hence this poli was born. Usually polis are made using maida. Since, I avoid it wherever I can, I made these polis with Whole wheat flour.
Whole wheat Flour – 1 Cup
Salt – a pinch
Pineapple – 4 big pieces
Cane Sugar – 2 tbsp
Milk – 4 tbsp
Water – as required
Mix the salt and whole wheat flour. Warm the milk and water separately. Add the milk to the flour and knead. Add the water gradually and knead the dough. Now Cover the dough with a wet cloth and set aside.
Fine chop the pineapple into very fine pieces. It will release juice during this process. Now add the cane sugar along with the pineapple and heat in a heavy bottomed pan. Stir it now and then to avoid burning. When cooked, the pineapple will form a lump without any juice. Switch off the flame at this stage.
Now make small balls from the dough and roll into thin chapathis. Place the pineapple stuffing on one chapathi and cover it with another. Seal the edges by pressing nicely to avoid the stuffing from coming out. Prepare all the polis like this.
Heat a flat pan and drizzle some oil. Place the poli on it. Once cooked on one side, flip and cook the other side also. Cook all the polis this way.
- You can adjust the sugar according to your taste.
- White sugar or jaggery can also be used instead of cane sugar.
- Once you roll the dough, you can flatten them a bit, keep the stuffing inside that, close it and then roll them into polis. But i find rolling them seperately and then stuffing much easier.