Ghas Mando

Ghas Mando  - Asha Pai

Method:

Make a tight dough of about 3 cups of maida and a pinch of salt, and keep it aside for about an hour or so..
roast about 5 cups of thick poha with 2 tsp of ghee, till crisp. try to  crush a few grains of poha to check its crispness, if crushes easily into crumbs it is ready.. it will not brown.. also roast 1cup white til till it splutters. cool and powder poha and til together coarsely. also roast 2 tsp of black til and mix it with poha.. powder 3 cups of sugar (or more, if prefer, i always go as per taste, hence cant give u exact measurements) along with a 8 cardamom seeds and mix it with poha and spread the mixture in a wide thali ready to be stuffed into puris,

Now make small puris of the maida dough and on moderate heat, deep fry in oil/ghee mixture,quickly turn over and fry the other side too and directly put it in the poha mixture, quickly stuff about 2 spoons of the mixture into the puri fold it in half again stuff about 1/2 a tsp of poha and fold into a triangle and keep aside with the open side up to let it cool. do not allow the puri to fry for long or let it go cold as it will turn crisp and it may break while folding. the frying and folding has to be done very quickly.

If one cant mange this alone, try stuffing the raw puris with this poha mix and make 'nevris'. 
you may make 'sakre rotti' with your leftover maida dough and if the poha mixture is in excess add some grated jaggery and fresh grated coconut and make ladoos.. i swear i am always eyeballing when i cook hence i cant give you exact measurements of ingredients, hence the tip for using up the excess at the end.