Hawkins FUTURA TAVA, Instruction Manual

Page: 15 / 22

13
Filling
1 cup / 200 g
chana dal
1 2
/
3
cups / 400 ml
water
13 oz / 370 g gur grated
10 green cardamoms husks
removed, seeds powdered
1. To make dough: Mix flour, salt and turmeric. Add water and mix
to make a stiff dough. Add oil, 2 tbsp/30 ml at a time, kneading after
each addition, till dough is very soft, elastic and no longer sticky. Keep
covered 1 hour.
2. To make filling: Put chana dal and water in a Hawkins pressure
cooker. Close cooker. Bring to full pressure (first whistle) on high heat.
Reduce heat and cook 10 minutes. Remove cooker from heat. Allow
to cool naturally.
3. Open cooker. Mash dal with back of a ladle.
4. Add gur and cardamom. Cook on medium heat till mixture thickens
and leaves the sides of cooker, stirring occasionally (about 15 minutes).
Allow to cool.
5. With oiled hands, make the number and size of balls of filling as
required:
•
For 14 cm poli : 18 balls about 1 1
/
4
inch/3 cm in diameter
•
For 16 cm poli : 13 balls about 1 3
/
8
inch/3.5 cm in diameter
•
For 18 cm poli : 10 balls about 1
5
/
8
inch/4 cm in diameter
•
For 20 cm poli : 8 balls about 1 3
/
4
inch/4.5 cm in diameter.
Keep covered.
6. To make poli :
Knead dough briefly. With oiled hands, make the
number and size of balls as required:
•
For 14 cm poli : 18 balls about 1 1
/
4
inch/3 cm in diameter
•
For 16 cm poli : 13 balls about 1 3
/
8
inch/3.5 cm in diameter
•
For 18 cm poli : 10 balls about 1 5
/
8
inch/4 cm in diameter
•
For 20 cm poli : 8 balls about 1 3
/
4
inch/4.5 cm in diameter.
Keep covered.
7. Rub hands with a little oil. Put a ball of dough on palm of one hand.
With fingers of other hand, pat dough outwards to form a round as
required:
•
For 14 cm poli : a round 2 1
/
2
inch/6 cm in diameter
•
For 16 cm poli : a round 2 3
/
4
inch/6.8 cm in diameter
•
For 18 cm poli : a round 3 inch/7.7 cm in diameter
•
For 20 cm poli : a round 3 1
/
2
inch/8.5 cm in diameter.
Put a ball of filling in centre of round. Close round over filling by gently
gathering dough from sides to top, pinching to form a tiny peak. Press
peak to one side and pat dough to seal any openings. Keep assembled
ball on floured surface. Assemble and keep remaining balls in the same
way.
8. On a floured board, flatten assembled ball slightly. Roll gently into
a flat round (see page 5 para 16) as required:
•
For 14 cm poli : a round 5 1
/
2
inch/14 cm in diameter
•
For 16 cm poli : a round 6
1
/
2
inch/16 cm in diameter
•
For 18 cm poli : a round 7 1
/
4
inch/18 cm in diameter
•
For 20 cm poli : a round 8 inch/20 cm in diameter.
Roll out remaining balls in the same way. Keep covered.
9. Heat tava on medium heat as follows:
•
For the 22 cm tava: 1 1
/
2
minutes
•
For the 24 cm tava: 2 1
/
2
minutes
•
For the 26 cm tava: 3 minutes
•
For the 28 cm tava: 3 minutes.
Put round on tava. Cook 1 minute (underside should have very few
faint brown specks). Turn over. Cook second side similarly 1 minute.
Remove. Cook remaining rounds in the same way. Serve hot or at room
temperature.
Optional garnish: melted ghee or butter.
•