Thengai Poli Recipe – Coconut Poli Recipe
Description:
Thengai Poli, also known as Obbattu or Holige in different parts of India, is a beloved traditional sweet flatbread stuffed with a fragrant and flavorful filling made from coconut and jaggery. This South Indian delight is a perfect fusion of textures and flavors, making it an ideal dessert for festive occasions such as Diwali, Navratri, and Janmashtami. The dough is soft and pliable, while the coconut-jaggery filling offers a delectable sweetness, enhanced by the aromatic notes of cardamom. Serve these golden, ghee-smeared polis for a satisfying sweet treat that is sure to impress your guests and family alike.
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Water | As needed, for kneading |
For the Coconut Filling:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | 250 grams |
| Palm Jaggery (powdered) | 160 grams |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Ghee | 1 teaspoon |
Preparation Time
Prep Time: 120 minutes (Resting time for dough)
Cook Time: 30 minutes
Instructions:
-
Prepare the Dough:
- Begin by sifting the whole wheat flour and salt into a large mixing bowl to ensure a smooth dough. Gradually add water, little by little, kneading the mixture until you form a soft, pliable dough. The consistency of the dough is essential, so be sure to add just enough water to achieve the desired texture.
- Once the dough is soft and smooth, add ghee to the dough and knead it again for a few minutes to ensure it is fully incorporated. The dough should be elastic and easy to work with.
- Shape the dough into a ball, cover the bowl with a damp cloth, and let it rest for at least 2 hours.
-
Prepare the Coconut Filling (Puran):
- While the dough rests, prepare the filling. Heat a pan on medium-low heat and add 1 teaspoon of ghee. Once the ghee melts, add the grated fresh coconut, cardamom powder, and palm jaggery.
- Stir the mixture continuously on a low flame for about 5 to 8 minutes, ensuring the moisture is absorbed and the coconut-jaggery mixture binds together. The jaggery should melt and combine seamlessly with the coconut, leaving a slightly sticky filling.
- Once the mixture is well-combined and no excess moisture remains, remove the pan from the heat and allow it to cool completely.
-
Shape the Thengai Poli:
- After the dough has rested, divide it into equal portions (about 10-12 portions, depending on how large you want your polis).
- Similarly, divide the coconut-jaggery filling into equal-sized portions, roughly the size of medium lemons.
- Lightly flour a flat surface or a plate, and roll each portion of dough into a small ball. Using a rolling pin, gently roll each dough ball into a 3-inch circle.
- Place one portion of the cooled coconut filling in the center of the rolled dough circle.
- Carefully fold the edges of the dough over the filling, bringing them toward the center. Pinch the edges together to fully enclose the filling, ensuring there are no openings.
- Gently flatten the stuffed dough ball and dust it lightly with flour. Roll it out again into a 5 to 6-inch circle. Be gentle while rolling so that the filling does not spill out.
-
Cook the Thengai Poli:
- Preheat a cast-iron skillet or tawa on medium-high heat. Once hot, place the rolled-out poli onto the skillet and cook for about 2-3 minutes on one side, until it begins to turn golden brown.
- Flip the poli over and cook the other side. You can add a little ghee to both sides of the poli while cooking to enhance the flavor and give it a rich golden color.
- Once both sides are golden brown and slightly crisp, remove the poli from the pan.
-
Serve and Store:
- Repeat the above process with the remaining dough and coconut filling portions, cooking them one by one.
- Serve the Thengai Poli hot, drizzled with a little extra ghee for added richness. They are best enjoyed fresh, but you can also store any leftovers in an airtight container once cooled.
- If storing, keep the polis in the refrigerator, where they will stay fresh for up to a week. To serve them later, bring them back to room temperature and gently warm them in the microwave. A dollop of homemade ghee can be added before serving to make them even more delicious.
Tips for the Perfect Thengai Poli:
- Ensure that the dough is soft but not too sticky, as this will make rolling and handling easier.
- When rolling out the dough, use light pressure to avoid tearing and to prevent the filling from spilling out.
- Ghee plays an important role in both the dough and cooking process. For an extra-rich taste, generously cook the polis with ghee.
- You can adjust the sweetness of the filling by adding more or less jaggery to suit your taste.
Serving Suggestions:
Thengai Poli makes a wonderful dessert for festive occasions like Diwali, Navratri, or Janmashtami. It pairs beautifully with a cup of masala chai or can be served as a treat after a traditional South Indian meal. The rich flavors of coconut and jaggery, combined with the softness of the flatbread, create a comforting dessert experience that everyone will enjoy.
Enjoy your Thengai Poli, a delicious treat from South India, that will surely make your celebration sweeter and more memorable!
