Maharashtrian Sanjori Bread with Sweet Halwa Filling

Sanjori Bread Recipe: Maharashtrian Sweet Flatbread Stuffed with Halwa

Sanjori is a traditional Maharashtrian sweet flatbread, often enjoyed during festive occasions and family gatherings. The delightful combination of soft wheat flour dough and a rich, aromatic filling of broken wheat halwa, sweetened with jaggery and infused with cardamom, creates an irresistible treat that melts in your mouth. This recipe will guide you through the steps to make this delicious sweet flatbread, perfect for any celebration or as an indulgent snack.

Ingredients

For the Dough:

For the Filling (Sheera):

Instructions

1. Prepare the Dough:

• Begin by sieving the whole wheat flour and salt into a mixing bowl to ensure even distribution.
• Add 1 tablespoon of ghee and crumble it using your fingers until the mixture resembles breadcrumbs.
• Gradually add water, a little at a time, and knead into a smooth, soft dough.
• Once the dough is ready, cover the bowl with a damp cloth and let it rest for about 30 minutes to allow the gluten to relax.

2. Prepare the Sheera (Filling):

• Heat a kadai or a deep pan on medium heat and add 1 tablespoon of ghee.
• Once the ghee is hot, add the broken wheat (dalia) and roast it on a low-medium flame. Stir continuously to ensure it doesn’t burn. The wheat should become slightly golden and release an aromatic fragrance.
• Reduce the heat and gradually add 1 1/2 cups of water while stirring constantly. This will cook the wheat rava into a smooth consistency.
• Add 1 cup of milk and stir well. Let the mixture cook until it thickens and the wheat absorbs the liquid.
• Once the rava is fully cooked, add the cardamom powder and powdered jaggery. Stir well until the jaggery dissolves completely and the mixture becomes a smooth, thick halwa.
• Continue cooking until all the moisture is absorbed and the sheera starts to come away from the sides of the pan. This indicates that the sheera is ready.
• Remove from heat and allow it to cool completely. Once cooled, divide it into small lemon-sized balls.

3. Assemble the Sanjori Bread:

• After the dough has rested, divide it into equal portions, the same number as the sheera balls.
• Grease a plastic sheet or banana leaf with a little oil.
• Take one portion of dough and flatten it gently using your fingers, shaping it into a small disc of about 3 inches in diameter.
• Place one portion of the sheera in the center of the dough disc.
• Carefully bring the edges of the dough together, sealing the filling inside.
• Gently press the stuffed dough ball out into a thin, wide disc, known as a poli. The disc should not be too thick or too thin, and the filling should stay intact without oozing out.

4. Cook the Sanjori Bread:

• Heat a skillet or tava on medium heat and lightly grease it using a kitchen paper towel dipped in ghee.
• Once the pan is heated, place the prepared poli on it. Allow it to cook on one side until bubbles begin to form on the surface.
• Once the top is bubbled, apply a little ghee or oil on the top of the poli and flip it over. Cook until both sides are evenly browned and crispy.
• Repeat this process with the remaining dough portions and sheera.

5. Serve the Sanjori Bread:

• Once all the Sanjori breads are cooked, allow them to cool slightly.
• Serve them warm, topped with a little extra ghee for added richness and flavor. If you’re not serving them immediately, store the Sanjori bread in an airtight container at room temperature if you plan to serve them the same day.
• For the next day, refrigerate them, and when ready to serve, remove from the fridge and reheat in a microwave or on a warm skillet until soft and warm.

Tips for Perfect Sanjori Bread:

• Ensure the dough is smooth and pliable; adding water little by little during kneading ensures you don’t overhydrate the dough.
• Don’t rush the cooking of the sheera; letting the jaggery melt and infuse the flavors with the broken wheat gives it the signature sweetness and texture.
• When rolling out the poli, be gentle and ensure the filling stays sealed within the dough to prevent it from spilling out during cooking.

Nutritional Information (per serving):

Conclusion:

Sanjori bread is a delightful, sweet flatbread from Maharashtra, offering the perfect balance of soft, ghee-infused dough and a warm, aromatic filling of jaggery-sweetened wheat halwa. It’s a treat that’s perfect for family gatherings, festive occasions, or even as a simple afternoon snack. Enjoy this delicious Maharashtrian delicacy, and bring the taste of tradition to your kitchen with this easy-to-follow recipe.