Want to prepare a different poli recipe for this Pongal ? Want to keep it fancy and yet traditional ? Then look no further. This Ellu Thengai Poli recipe uses wheat flour and filled with jaggery, freshly grated coconut and sesame seeds. It is a traditional sweet flatbread prepared across India with slight variations. Top it with ghee to get a richer flavour.
Poli or Bholi is a traditional dish made during Pongal festival. It is kind of a sweet flatbread made during festive occasions. The fillings are usually with jaggery and lentils and/or coconut.
This thengai poli recipe is made using wheat flour instead of using the traditional maida. It is almost like making a paratha but with a sweet filling. There are few tips needed to be kept in mind while making bholis. The tips are mentioned below.
TIPS
While making the jaggery coconut filling, do not overheat it. As soon as the mixture comes together in one mass turn off the flame. If you keep it on for a longer time the jagger caramelizes and it will become hard. This will be a huge hassle while rolling out. The filling should be dry and smooth to ease the rolling.
Incase the jaggery mixture hardens reheat the mixture with a tablespoon of water. This will loosen it up a bit.
Alternately if your jaggery is pure, you can directly blend the coconut and jaggery (without adding water and dissolving the jaggery).
Make sure there is very minimum moisture in the filling. It is also okay if the filling oozes out a little. As far as you don't struggle with the rolling, it is good.
Ellu Thengai Poli - A sweet flatbread made with whole wheat flour and filled with jaggery, freshly grated coconut and sesame seeds. It is topped with ghee to get the richness.
- 2 cups Atta | Whole wheat flour
- 1 cup water
- 2 tablespoon ghee | indian clarified butter
- A pinch of salt
- 1.5 cups grated coconut
- 1 cup powdered jaggery
- ½ teaspoon cardamom powder
- 1-2 tablespoon Sesame seeds | ellu (refer notes)
- ¼ teaspoon nutmeg powder (optional)
In a wide bowl add the wheat flour, ghee 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.
Melt the jaggery in two tablespoon of warm/hot water. Once it dissolves, strain the jaggery mix using a strainer.
Pour this mixture in a pan and bring it to a boil. Use a heavy bottomed pan or non stick.
Once it starts boiling, reduce the flame to med-low and add the grated coconut, cardamom powder and nutmeg powder (if using).
Keep stirring until the mixture thickens. It will take about 10 minutes. Transfer this to a plate and let it cool. When it is warm enough to handle divide the mixture into 10 equal balls. Keep aside.
Now, take the dough and knead it once again. Divide the dough equally. You will get about 13-14.
Start rolling out each portion into small discs. Stuff the filling, close it and then roll it again carefully. Roll it lightly and as thin as possible.
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.
- You can also use maida (all purpose flour) for the outer dough.
While making the jaggery coconut filling, do not overheat it. As soon as the mixture comes together in one mass turn off the flame. If you keep it on for a longer time the jagger caramelizes and it will become hard. This will be a huge hassle while rolling out. The filling should be dry and smooth to ease the rolling.
Incase the jaggery mixture hardens reheat the mixture with a tablespoon of water. This will loosen it up a bit.
Alternately if your jaggery is pure, you can directly blend the coconut and jaggery (without adding water and dissolving the jaggery).
Make sure there is very minimum moisture in the filling. It is also okay if the filling oozes out a little. As far as you don't struggle with the rolling, it is good.
- If you feel the sesame seeds taste to be overpowering or don't like the flavour start with 1 tablespoon or skip it altogether.
This post is a part of the Blogging marathon and this week's theme is Sweet Flatbread.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
Chef Mireille says
love the filling - sounds so delicious
Harini says
I always make poli with wheat flour. Though the traditional ones made by my elders are usually made with chiroti rava. The filling looks so tempting.
Jayashree says
I tried something similar too, for this marathon. Sesame seeds really do add a nice, nutty flavor.
kalyani says
yum yum ym ! my paati used to make this, but without the sesame.. bookmarkign ur recipe and thank u for the detailed notes. the pics are stunning, as always 🙂
Sandhya Ramakrishnan says
Nisha, this is my favorite kind of poli but I have never made it at home. I think you missed to mention the sesame in the recipe. Could you please update on that on how much sesame to use. Thanks!
Nisha says
Sandhya, thanks for noticing. I have updated it. Yes, you should def try this at home. Its so delicious!
Usha says
Sesame seeds in poli is mouthwatering. Nice recipe, love the setup and nice pictures.
Priya Suresh says
Wish i get these fantastic polis, seriously am drooling over those delicious polis. My mouth is just watering here.
Nivedita says
My favourite. Anytime. With loads of ghee.yumm. your poli looks perfect Nisha.
Padmajha PJ says
Such a delicious Poli recipe. Love the flavor of sesame in desserts. Do you powder the sesame or add it as such in the filling?
Srivalli says
Looks awesome Nisha..I love coconut poli and with sesame it must have been extra delicious!