How to prepared in boli

Method

1. Maida, salt and water are kneaded together to a pliable dough, which is coated with oil and kept aside for an hour.
2. Powdered jaggery is melted in 500 ml water, strained, cooled and added to bengal gram boiled in pressure cooker. It is then blended to a coarse paste; cardamom powder is added.
3. Lemon-sized balls of dough are flattened to a small disc on a greased banana leaf. The bengal gram-jaggery stuffing is placed in the centre and covered with the dough, ensuring all the sides are sealed properly.
4. With oil applied on finger tips, the dough is gently flattened andspread to the size of a chappati.
5. On the heated griddle, the boli is cooked on medium flame with a sprinkling of oil till the boli turns golden brown in colour. Served hot for best taste.
Hot vapours swirled out of the oil-kissed super-soft boli as I tookmy first bite.