I am really late this month in posting the recipe for Indian Cooking Challenge.Though the recipe was given to us long back, I kept postponing the preparation and then I took a blogging break.Now that I am back, I made decided to make it today.

Suruttai Poli is the chosen recipe for this month’s challenge which was Nitya’s suggestion.It is one of the sweet dishes traditional to South India.The process looked very simple and the only hitch was to stuff and roll the fried poori as soon as it is taken off the oil.I was sure to burn my fingers and I did…

I have tasted this earlier without the stuffing and was eager to know how this one would turn out.My parents were the first to try it and it was appreciated.Next I tried it and it was really very tasty and better than the ones I had tasted years back without the stuffing.


Overall,this recipe takes around 1 hour from start to finish.The time consuming factor is when you have to leave the dough to rest for 30 minutes and then roll it out into flat discs and leave it aside for around 10 minutes before you fry them.Other than this, its an easy breezy recipe.

Here is the method…

I used:

Maida  / All Purpose Flour – 1/2 cup
Salt – a pinch
Oil  for frying

For stuffing:

Roasted gram / Pottukadalai – 1/4 cup

Sugar – less than 1/4 cup
Almond flakes – 20
Cardamom powder – 2 pods
Grated coconut – 1 tablespoon
Ghee – 1 tsp

1.In a bowl, take maida and salt.

2.Add water little by little and knead to a firm dough.Let it rest for half an hour.

3. Pinch out small balls and roll out into thin discs.Dust a little flour if needed.

4. Leave the rolled out discs to dry a little – for 10 minutes.

5.Meanwhile get the ingredients together for the stuffing.

6.Powder roasted gram and sugar

7.Heat ghee in a pan and put in almond flakes

8.Roast till brown.Set aside a few for garnishing.Put in the coconut and switch off the flame.Mix well.Remove from pan.Take care not to char the coconut and the nuts.

9.Mix this with the roasted gram-sugar powder,mix well and keep aside.

10. Heat oil for frying.

11. Once the oil is hot, drop a rolled out disc into the oil.

12. This poori/ appalam should not puff up like the regular pooris.There can be small bubbles though.Immediately remove from oil.Also the poori must not turn brown.

13.Spread a little of the filling as soon as the poori is out of the oil.

14.Roll it immediately.Once it cools, the poli will turn crisp.

Arrange the rolled poli in a serving dish and garnish with the reserved almond flakes.

Tasty and crispy Suruttai Poli / Surul Poli is ready to be savored.Take a closer look…

My notes:

  • The original recipe calls for cahews.I used almond flakes.
  • The almonds in the stuffing gave an extra crunch .
  • Small poori’s are a little difficult to roll with the stuffing.Hence roll out larger pooris for deep frying.

Thanks a bunch Srivalli for selecting this delicious dish and letting me post it too 🙂

This day That Year…

2009Coriander Paratha

2008Bhel Puri

Bon Appetit…

11 thoughts on “Suruttai Poli For ICC”

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