Asha Maharaj Poli Recipe Link -

Asha Maharaj's Poli Recipe

Poli is a popular South African dessert that consists of a sweet, syrupy filling encased in a thin dough wrapper. It's similar to a dumpling or a pancake, but with a unique texture and flavor. Asha Maharaj, a well-known South African chef and food writer, has shared her recipe for Poli, which I'm excited to share with you.

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon baking powder
• 1/4 cup ghee or oil
• 1/2 cup lukewarm water

For the filling:

• 1 cup sugar
• 1 cup water
• 1 tablespoon ghee or oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground saffron threads (optional)

Instructions:

To make the dough:

1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add the lukewarm water and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

To make the filling:

1. In a medium saucepan, combine the sugar, water, and ghee or oil.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, or until the syrup thickens slightly.
4. Remove the syrup from the heat and stir in the ground cardamom and saffron threads (if using).

To assemble the Poli:

1. Divide the rested dough into 8-10 equal portions.
2. Roll out each portion into a thin circle, about 3-4 inches in diameter.
3. Place a tablespoon or two of the syrupy filling in the center of each dough circle.
4. Fold the dough over the filling to form a triangle or a square shape, and press the edges together to seal the Poli.
5. Repeat with the remaining dough and filling.

To cook the Poli:

1. Heat a non-stick pan or griddle over medium heat.
2. Place a Poli on the pan and cook for 2-3 minutes, or until the bottom is golden brown.
3. Flip the Poli over and cook for another 2-3 minutes, or until the other side is also golden brown.
4. Repeat with the remaining Poli.

To serve:

1. Serve the Poli warm or at room temperature.
2. You can dust the Poli with powdered sugar or serve with a scoop of ice cream, if desired.

Tips:

• Make sure to knead the dough long enough to develop the gluten, which will help the Poli to be tender and pliable.
• Don't overfill the Poli, as the filling can spill out during cooking.
• Adjust the amount of cardamom and saffron to your taste.

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Step 2: The Layering Technique

Divide the dough into equal-sized balls (golf ball size). asha maharaj poli recipe

1. Take one ball and roll it out into a small disc.
2. Brush the surface generously with melted ghee.
3. Dust lightly with flour.
4. Roll the disc into a "swiss roll" or a long cylinder.
5. Coil the cylinder into a spiral (like a snail shell).
6. Tuck the end underneath.

This spiral technique creates the beautiful layers that flake apart when you eat them. Let these spirals rest for another 10 minutes.

Step 4: Cooking the Poli

1. Heat a flat tawa (griddle) on medium flame.
2. Place the rolled poli on the hot tawa. Cook for 15 seconds, then flip.
3. Apply a generous teaspoon of ghee on the half-cooked side.
4. Flip again. Press the edges gently with a spatula. The poli should puff up slightly and develop golden-brown spots.
5. Apply ghee on the second side.
6. Cook until both sides are crispy outside but soft inside. Do not over-brown, or it will become hard.

Ingredients

For the Dough:

• 2 cups Cake Flour (or All-Purpose flour)
• ½ cup Semolina (Soji) – The secret ingredient for texture
• ½ tsp Salt
• ¼ cup Melted Ghee (or butter/oil)
• Warm Water (to knead)
• Extra Ghee (for layering and frying)

For the Filling (Optional Sweet Centre):

• Some variations use a filling of milk powder, elachi (cardamom), and sugar, but the classic Maharaj style often relies on the sweetness of the ghee layers and serving it with condensed milk. We will focus on the classic layered technique.

Step 3: Assembly (Layering the Poli)

This is the art. You need to keep the filling dry. Asha Maharaj's Poli Recipe Poli is a popular

1. Pinch the dough into lemon-sized balls (approx. 40-50 grams each).
2. Pinch the filling into slightly smaller balls than the dough.
3. Flatten a dough ball into a small disc. Place a stuffing ball in the center.
4. Pull the edges of the dough up and over the filling, sealing tightly at the top. Pinch off any excess dough to ensure the filling doesn't leak.
5. Flatten the stuffed ball gently. Dip it in dry flour.
6. Using a rolling pin (belan), roll it gently into a circle of 6-7 inches. Do not apply pressure or the stuffing will burst out.

Step-by-Step Method

Nutritional Information (Per Poli)

Calories: ~250 | Fat: 12g (mostly ghee) | Carbs: 30g | Protein: 5g | Fiber: 4g

While indulgent, this recipe uses no processed oils or preservatives. The besan adds protein, and the sesame seeds offer calcium.

Step 4: The Tawa Technique (Cooking)

• Heat a heavy tawa or cast-iron skillet until medium hot.
• Place the rolled poli on the tawa.
• Cook for 30 seconds until small bubbles appear. Flip.
• Now add ghee: Brush 1 teaspoon of ghee on the semi-cooked side. Flip again. Brush another teaspoon on the other side.
• Press down gently with a spatula (or a chakli press if you have one) to ensure the layers blister and turn golden brown.
• Cook until both sides have dark brown, crispy spots.