Poli is a sweet flatbread made with all purpose flour and various stuffings. Jaggery, lentils and coconut are the main fillings in a traditional recipe and mainly made during the Pongal festival on Bhogi. Today’s poli is with a simple sesame seed and jaggery filling. Using sesame seeds has been a part of Hindu ritual since ancient times and is a must during Sankaranti. More than the cultural aspect, it also helps boost immunity during the cold winter months. It is one of the most nutritious ingredient that is often overlooked. I love sesame seeds flavour in polis. Naturally they have an overpowering flavour but the jaggery and peanut complements it so well. These are simple and easy to make. As the filling is smooth, it is not difficult to roll the polis. Make them thick or as thin as you want. This also makes a good snack!
You can check other pongal recipes below:
- Sakkarai Pongal – The dish that is prepared during pongal festival.
- Aama Vadai | Paruppu vadai – Fritters made with Lentils
- Rava Pongal, a variation of the Ven pongal
- Kalkandu Sadam – A rice pudding made with palm candies
- Thengai Poli – Poli made of coconut and jaggery filling. The twist is it has sesame seeds as well!
- Ellu Poli – This sweet flatbread is stuffed with sesame seeds, jaggery and a handful of groundnut.
This sweet flatbread is stuffed with sesame seeds, jaggery and a handful of groundnut.
- 3/4 cup Atta | Whole wheat flour
- water to knead
- 1/2 tablespoon ghee | indian clarified butter
- A pinch of salt
- 4 tablespoon roasted sesame seeds | ellu (til)
- 2 tablespoon roasted and skinned peanuts
- 4 tablespoon powdered jaggery
- 1/4 teaspoon cardamom powder
- A pinch of edible camphor (optional)
In a wide bowl add the wheat flour and salt. Mix and form a dough by adding water little at a time. Knead it into a slightly loose dough. Brush the dough with oil and cover it with a damp cloth or a tight lid. Let it rest for two hours.
Grind the ingredients under filling. It will become a sticky powder due to sesame seeds.
Now, take the dough and knead it once again. Divide the dough equally. You will get about 6.
Start rolling out each portion into small discs. Stuff the filling, close it and then roll it again carefully. Roll it lightly into 4-5 cm dia.
Heat a tawa | griddle, preferably cast iron or carbon steel. Once it is hot add the rolled out poli. Cook until brown spots appear on both sides. Follow the same with the rest of the dough. Spread ghee on top and serve.
This post is a part of the Blogging marathon and this week’s theme is Sweet Flatbreads.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84