For the poli:

1. Mix all purpose flour and salt in a bowl.
2. Add water to it little by little and knead into a dough.
3. Consistency should be like that of chapathi dough.
4. Leave aside for half an hour.
5. Now divide the dough into equal parts and roll into small balls.
6. Flour the surface and roll the dough into very thin circles of 10cm diameter.
7. The thickness of the circles should be like that of papad (appalam) - almost semi-transparent.
8. If you make it thick, it would puff up like poori when fried.
9. This appalam can have small bubbles here and there but should not puff up totally.
10. After you roll them into circles spread them on paper and leave aside for ten mins.
11. Now deep fry in hot oil turning once to cook on both sides and remove when they are just half cooked (about ten seconds).
12. It should be flexible and should not turn brown or crisp (this is the tricky part)
13. Once you remove them from oil place on a plate and immediately spread 1 tbsp of filling on the papad and roll it tight and keep it on a plate with seem side facing down. (Caution - the papad is piping hot so work quickly)
14. The rolls would be soft when made, but would become crispy once they are allowed to cool.
15. The challenge in making this sweet is the speed with which you work while rolling the fried papad.
16. Suruttai poli is ready to eat :)
17. This quantity would yield 15 surrutai poli.
18. Store in air tight containers and enjoy for a week.

Recipe courtesy: 4th sense cooking
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