Ingredients with Measurements:
- 1 cup of beetroot puree
- 1 cup of wheat flour
- 1/2 cup of jaggery
- 1/4 cup of grated coconut
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of salt
- 1 tablespoon of ghee
- Water as needed
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add wheat flour, salt, and ghee. Mix well.
2. Gradually add water and knead the dough until it becomes soft and smooth. Cover the dough and let it rest for 30 minutes.
3. In a pan, add jaggery and 1/4 cup of water. Heat it until the jaggery dissolves completely.
4. Add beetroot puree, grated coconut, and cardamom powder to the pan. Mix well and cook for 5-7 minutes until the mixture thickens.
5. Remove the mixture from the heat and let it cool down.
6. Divide the dough into small balls and roll them into thin circles.
7. Place a spoonful of the beetroot mixture in the center of each circle.
8. Fold the edges of the circle to cover the filling and roll it into a ball again.
9. Flatten the ball and roll it into a thin circle.
10. Heat a tawa or griddle over medium heat.
11. Place the rolled boli on the tawa and cook until both sides are golden brown.
12. Repeat the process with the remaining dough and filling.
13. Serve hot or cold.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 bolis
Nutritional information:
Calories: 170
Fat: 3g
Carbohydrates: 34g
Protein: 4g
Fiber: 3g
Sugar: 16g
Substitutions for ingredients:
- All-purpose flour can be used instead of wheat flour.
- Sugar can be used instead of jaggery.
- Desiccated coconut can be used instead of grated coconut.
Variations:
- Instead of beetroot, pumpkin or sweet potato puree can be used.
- The filling can be made with nuts, raisins, and spices.
Tips and tricks:
- Knead the dough well to get a soft and smooth texture.
- Roll the bolis thin to ensure even cooking.
- Use a non-stick tawa or griddle to prevent sticking.
Storage instructions:
Store the bolis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Heat the bolis in a microwave or on a tawa until warm.
Presentation ideas:
Serve the bolis on a plate with a sprinkle of grated coconut on top.
Garnishes:
Grated coconut or chopped nuts can be used as garnishes.
Pairings:
Beetroot boli pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of yogurt or chutney.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the beetroot thoroughly before using it.
Food history:
Boli is a traditional South Indian sweet dish that is usually made during festivals and special occasions.
Flavor profiles:
The beetroot boli has a sweet and earthy flavor with a hint of cardamom.
Serving suggestions:
Serve the beetroot boli as a dessert or snack.
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