Things from my childhood flood my mind whenever I see this. It was for Diwali that my mom used to make this. Although she used a more nutty filling, she never quite got it right. Having said that, I don’t mind this filling without the nuts. Since my mother-in-law is an excellent cook, I have picked up a few tips and tricks from her, one of which is how she prepares her filling. Deep-fry this flaky poli right away, or put it in the freezer for later. Separate them using plastic or cling wrap to prevent them from sticking together.

My favorite Indian dessert or treat is this flaky pastry because it is delicious and not overly sweet like other Indian desserts or treats.

A variety of nuts, including desiccated coconut, white sesame seeds, and more, make up the filling. All of it has a comforting spice flavor from cinnamon, nutmeg, and cardamom. A mixture of it and condensed milk is made. How sweet you want your poli should dictate how much condensed milk you add. Avoid a runny filling by being careful not to add too much condensed milk.

Give it a try, and let me know what you think!

Pastry Recipe for Poli!

Poli dough, like most pastry doughs, is prepared with flour, butter, or ghee. Although each family has its own unique recipe, my mother passed this one down to me. Swapping out the butter or ghee for oil and the milk for water will make this recipe suitable for vegans.

If you want a finer texture in your poli pastry, my recommendation is to mix the flour and butter until they resemble crumbs. If you want your dough to fry properly, be careful not to roll it out too thin. Making it too thin won’t hold the filling either, so find the sweet spot between the two.

Poli Filling—What Is It?

Coconut, sugar, and cardamom are the main ingredients in poli filling. The addition of rose water enhances the flavor and aroma of the coconut poli filling, while condensed milk binds the coconut for a more decadent texture.

I’ve topped the filling with raisins. For a crunchier filling, I like to include flaked almonds.

Ingredients: 

Ingredients for the dough:

Poli Preparation Without a Poli Cutter.

• Though most people use poli cutters to make the rounds, my mom and grandma used a technique that involved cutting the dough into circles, folding it into semicircles, pressing it down, and pinching the dough. This technique has evolved over the years.
• Roll out the pastry and cut out circles using a cookie cutter or a measuring cup. When cutting out shapes, the diameter of the circle determines the size of the poli. In my opinion, a regular teacup is usually the perfect size for poli.
• Put the coconut filling in step two. Position on one edge of the circular area. Create a semicircle by folding over. Use your fingertips to press down on the edge of the semicircle, creating indentations.
• Begin at the ends and neatly fold over, pressing each time. Continue until the semicircle is sealed. If you don’t fasten the fold, the coconut filling will spill out, and the oil will be filled with coconut flakes.

How do I fry the poli?

Simply put, poli is a type of fried pastry. Although I’m interested in trying a baked version, I have doubts that it would produce the same outcomes as the fried one. If you have given it a go, please inform me. When frying poli, use vegetable cooking oil.

Frying Success with Poli

1. Before frying poli, heat the oil to a high temperature to prevent the poli from becoming drenched.
2. Break a small piece of dough and drop it into the oil to see if the oil is hot enough. The dough is ready to fry when it bubbles around the edge, which happens when the oil reaches the right temperature.
3. Cook for three to four minutes on each side, or until golden brown, then flip.
Drain on a kitchen towel after removing the oil once the desired colour is reached.

Serving Suggestions.

Authentic Chai Tea:

Masala Chai: Infuse some milk with milk and spices (cardamom, ginger, cloves, and cinnamon) to make a fragrant masala chai. Traditionally, chai is served hot in cups. One helpful hint for serving chai tea is to use small, transparent cups or glasses.

The presentation:

Set the crispy poli on a big platter in a circular pattern, spreading them out.
Serve each guest their own small plate of poli.

Establishing the scene:

For that extra touch of tradition, try serving your Indian meal on bowls and plates made of brass or copper.
Decorate a tea tray and place the chai, cups, and teapot on it. Add a small bowl of sugar or jaggery cubes for garnish.

Improving the overall experience:

Set a relaxing mood with soft Indian classical or folk music playing in the background.
As a finishing touch, set the table with some simple floral arrangements or a diya lamp for a festive atmosphere.
You can elevate your dining experience with this serving suggestion that makes sure the crispy poli and chai tea are presented in a delightful and appetizing way.

FAQS!

• What are some tips for making perfect poli?
• Answer: Ensure the dough is soft and pliable, and the filling is not too wet. Roll the Poli gently to avoid tearing. Cook on medium heat to ensure even cooking without burning.
• Can Poli be made in advance?
• Answer: Yes, Poli can be made ahead of time and stored. They stay fresh at room temperature for a day or two and can be refrigerated for up to a month.
• Are there variations of Poli?
• Answer: Yes, poli can be made with different fillings, both sweet and savoury. Savory variations can include spiced lentils or vegetables, while sweet variations often include jaggery, coconut, or khoya.
• Can I use alternative flours for making poli?
• Answer: While traditional Poli is made with all-purpose flour, you can experiment with other flours like multigrain or gluten-free options. However, the texture and taste may vary.
• What can be served with Poli? –
• Answer: Sweet poli is often enjoyed on its own. Savoury Poli can be served with yogurt, pickles, or chutney.

Happy Baking!

Visit my channel for tutorial. “Cooking with Shams”.

Sprinkle some love in the comments if you make this delicious treat!