This is increasingly becoming a popular dish in Chennai.
Outer covering:
Maida - 1 cup
Salt - a pinch
Saffron or lemon colour - few drops
Oil - sufficient to keep the dough immersed.
Masala filling:
Potato - 1 big
Finely minced cabbage - 2 tbsp
Finely grated carrot - 2 tbsp
Green chillies, finely minced - 7,8 ( to taste)
Coriander leaves, finely minced - 2 tbsp ( can use half & half of coriander & pudina)
Red chilli powder - 1 tsp ( optional, depending on how spicy, you want it )
Salt
Oil - 2 tsp
Salt
Outer cover;
Add salt & colour to sieved maida.
Add water & knead to a soft dough.
Pour oil over it to completely soak & leave for 2 hrs.
Filling:
Boil, peel & mash potato.
Heat oil & add minced green chillies & minced leaves.
Fry for 1 mte & then add mashed potato, grated cabbage & grated carrot.
Add chilli powder,salt & saute well.
Cool & use as filling.
Making poli:
Take a small lemon size dough from the oiled & soaked dough.
Spread it to a small puri.
Keep a lemon size filling inside.
Draw to the centre, dough from all around the edges.
Now using a rolling pin, roll it uniformly thick to about 6” diameter.
Put it on a hot tava.
When the underside is lightly cooked, turn it over.
Now again turn over, dribble 1 tsp oil over the first side.
Then cook the other side also, without pouring any more oil.
Remove when both sides are cooked & serve hot.
Note:
Plain potato can be used without cabbage or carrot.
Either coriander leaves or pudina leaves completely can be used.