Carrot poli recipe
Preparation Time : 15 mins + resting time 2 -6 hrs | Cooking Time : 40 Mins |Makes: 15 polis
Carrot 1 cup (grated)
Coconut 1/4 cup
Jaggery 1/2 cup
Cardamom powder 2 pinches
Maida | all purpose flour 1 cup
Sesame oil 3 tblsp
Turmeric powder 1/4 tsp
Salt a pinch
Ghee 1-2 tblsp
Video on how to make poli
- In a bowl add flour, turmeric powder and salt.
- Add little water and knead it into a smooth dough.
- Smear 2 tblsp of oil on this and cover it and keep it aside.
- Let this sit for minimum 2 hours. But even it can be kept for 5 to 6 hours for super soft poli.
- In a pan add 1 tsp of ghee and add the grated carrot, coconut and jaggery.
- Cook this to make it into a dry stuffing, like how we make for modakam poornam.
- Add cardamom powder and mix well.
- Initially you may find the mixture gets loosened but cook it for a while and you will get a solid filling.
- Transfer it to a plate and allow this to cool completely.
- Make small lemon sized balls out of the poornam and the dough. Keep the dough covered all the time.
- Let's make the make the poli either in a ziplock or a banana leaf or a butter paper | parchment paper.
- I used parchment paper this time.
- Add a drop of oil to the paper and spread it on the paper.
- Place a dough ball in the center of the paper and pat it using your fingers to make a small circle.
- Alternatively you can grease a rolling pin with oil and roll it also.
- Place one carrot poornam ball, which me made, in the center and cover with the dough by bringing in the edges together.
- Grease you hands with oil and pat the circle to form a thick circle. Alternatively you can use a greased rolling pin.
- Even if you are using a zip lock or banana leaf grease it with oil before starting.
- This helps in taking out the poli from the surface easily.
- Heat a pan and transfer the rolled polis to the pan.
- Cook on both sides and smear ghee on both sides while cooking.
- Carrot poli is ready.
- Repeat the same for the rest of the dough and poornam.
- You can replace sugar instead of jaggery.
- Resting the dough for 5 to 6 hours will result in super soft polis.
- You can make this poli in maharastrian style poli by using atta and making like stuffed chapathi.
- Ensure that the stuffing is dry, else it will be sticky and come out while making the poli.
- Adding oil to the dough makes the poli soft and moist. Do not skip that.
- Ensure the size of the outer cover and the poornam are in similar size or even the poornam can be slightly big too.
- But if the dough is more and the poornam is less it will end up in hard polis.