by Aurum (last updated February 27, 2024)
Place a ball of the cooled sweet filling right in the middle.
Take a dough ball and flatten it with your fingers or a rolling pin into a small disc, keeping the edges slightly thinner than the center.
To truly master the , keep these tips in mind:
: While desiccated coconut works beautifully, using freshly grated coconut gives the filling a much softer, juicier bite. If using fresh coconut, toast it slightly longer to draw out the excess moisture before adding your sugars.
Heat a tawa, heavy-based frying pan, or griddle over medium heat. asha maharaj poli recipe
: Fill a deep pan with neutral cooking oil and place it over medium heat.
A great poli requires a delicate balance between a soft, pliable outer dough and a rich, sweet lentil stuffing. When rolled and fried correctly, it puffs up on the tawa and separates into thin, delicate, flaky layers. The Two Core Components
Rub in three tablespoons of oil or ghee using your fingertips until the mixture resembles fine breadcrumbs.
Grind the warm dal in a food processor or mash it with a heavy potato masher until perfectly smooth with no lumps. Place a ball of the cooled sweet filling right in the middle
While still warm, mash the dal using a potato masher, or pass it through a food processor until perfectly smooth with no lumps.
Ensure the edges are pinched firmly when sealing the filling. Escaping sugar will melt on the pan, burn, and ruin the aesthetic of subsequent Polis.
Gradually add lukewarm water, mixing with your hands until a sticky, shaggy dough forms.
Serve hot with a dollop of white butter, fresh curd, or Goda Masala sprinkled on top. If using fresh coconut, toast it slightly longer
Remove from heat. Stir in the ground cardamom and nutmeg. Allow the filling to cool completely, then divide it into equal, golf-ball-sized portions. Step 2: Make the Ultra-Pliable Dough
Sift the cake flour into a large mixing bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs – this is the secret to achieving that signature flaky texture.
Immediately place the cooked poli into a container lined with a clean kitchen towel and seal the lid. The trapped steam keeps them exceptionally soft.
Transfer the paste to a heavy-bottomed pan. Add the sugar and one tablespoon of ghee. Cook over low heat. The mixture will initially liquefy as the sugar melts.