When Srivalli announced the ICC - February, I was a little intrigued when I read the name, "Suruttai Poli" and then later when I saw the recipe details, I thought it might be fun making these as it sounded very similar to Kajjikayalu which we make at home. For Kajjikayalu, we fill the puris and then fry whereas for this we fry the puris and then fill. Apparently, Srivalli got this recipe from Nitya


However I have made a few changes to the filling to suit the taste of my family. The original recipe has just roasted gram (putnalu) and cashews. I added a few almonds and walnuts to the mix. Please note that fresh coconut can be fried and used in this recipe. I have used dry coconut powder instead.


The procedure was fairly simple and I am glad I took up this challenge. I made a very small batch of these cute little rolled polis which were finished in a couple hours and they were asking for more! Needless to say, this will feature more and more often in my kitchen.
 
Suruttai Poli


Ingredients - 



For The Filling - 
Roasted gram  1/4 cup
Cashews Chopped  1/4 cup
Almonds Coarsely Chopped 1/4 cup
Walnuts Coarsely Chopped 1/4 cup
Sugar 1 cup
Ghee 1 tsp
Cardamom powder 1 tsp
Coconut Powder 1 Tbsp
Note - There was about 3-4 Tbsp of filling left over which we happily gobbled up!


For the Outer Cover (Poli/Puri) - 
Maida/All purpose flour 3/4 cup
Salt about a pinch 
Water sufficient to knead into a stiff dough

Method Of Preparation - 

To Prepare the Filling - 
Roast the cashews, almonds and walnuts in a teaspoon of ghee and just warm the coconut powder. Allow them to cool.



Powder the roasted gram and sugar together. I coarsely ground the nuts too.


Mix all of these and the cardamom powder.


Keep the filling aside.
Suruttai Poli
My 3 year old sneaked in her toy accessory into the picture!

To Prepare the Poli/Puri - 
Mix the flour and salt. Add water gradually and knead to a stiff dough.

Keep covered and allow it to rest for about 30 min.

Knead further until the dough is pliable and elastic.

Pinch out small portions. Roll out each portion in circular discs stretching as much as possible. It is important to make very thin discs. The thinner the disc is rolled outt he better to avoid puffing up of the puris when fried.

It is okay if there are spotted bubbles here and there once fried, but not a fully puffed puri.

Leave the rolled out discs on a paper or cloth to dry a little. (Again this is so they don't puff when fried).


Making the polis and filling them - 

Heat oil in a kadai/wok and when the oil is near smoking point, reduce the heat and fry these puris in low-medium heat. Fry just about until done on both sides. The colour will remain almost white as the rolled disc. Make sure they don't puff too much.


Remove quickly from the oil, draining with a slotted ladle. I pressed them lightly between two paper towels.


Place the drained puris on a surface flat. Place 2-3 spoons of the filling at one end of the puri and roll them like cigars. This has to be done real quick as they would be difficult to roll once they cool


Leave them on a plate to cool with the rolled face down.


Continue with all the discs the same way.


An unbelievably delicious Suruttai Poli is ready to be served. I sprinkled some cardamom powder on polis which added extra flavor to these already flavorful polis.


I didn't have to formally serve it as they were gone off the plate as is! (I barely could take pictures!)


Preparation Time 15 min + Resting time 30 min + Cooking Time 30 min
Makes 12 3-4 inch polis

13 comments

  1. Smitha Says:
  2. they look great...they came out perfect and tasted awesome!

    Smitha
    Smitha's Spicy Flavors

     
  3. Raji Says:
  4. The polis are looking perfect..the addition of extra nuts makes it more rich.

     
  5. lovely and delicious polis.

     
  6. simply.food Says:
  7. These look really delicious.

     
  8. Priya Says:
  9. Those polis looks absolutely wonderful, very addictive polis na..

     
  10. gorgeous looking polis, tasty too.

     
  11. Reshmi Says:
  12. wow delicious one, harini!! Even I tried preparing them. Your version of adding variety of nuts make this one Super-Yum!!

     
  13. divya Says:
  14. looks yummy and delicious..

     
  15. Yummy looking polis. Great recipe.

    Deepa
    Hamaree Rasoi

     
  16. Your polis have come out well.Nice picture.

     
  17. lata raja Says:
  18. They look deliciously rolled. and yes the recipe does appear a variation of Karjikkayis.

     
  19. Archana Says:
  20. Look good. You ICC guys are making me drool and feel very hungry.

     
  21. Suma Gandlur Says:
  22. A good one, right? I am wondering what Srivalli would come up with for this month's challenge.

     
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