Saturday, February 8, 2014

Coconut Poli / Boli

Yet another type of Boli made during special occasions

Part 1 - Outer Cover
  • Maida - 11/2 cups
  • Ghee - 1 tablespoons
  • Water - as required
Take maida in a broad basin.Make a well in the center.Put ghee in it and mix with fingers.It will look like bread crumbs.Now add water little by little till it forms a proper dough.Leave it for 4 hours

Part 2 - Inner Stuffing
  • Jaggery - 1 1/2 cups
  • Water - nearly 1/4 cup
  • Grated coconut (fresh) - 2 cups
  • Cardamon powder - a pinch
  • Roasted Rava - 1 tablespoon
Take jaggery in a thick bottomed kadai.Pour water and stir it.
Switch on the stove and mix till the bubbles comes.Strain the jaggery syrup and pour it back in the same kadai
Add coconut gratings and stir in simmer flame.Put a pinch of cardamon powder and mix well till the moisture is completely absorbed
Add roasted rava.Stir it once and switch off the stove

  • Heat a tawa
  • Smear a banana leaf with oil
  • Pluck a small sized ball from maida dough and flatten it using fingers on the banana leaf
  • Now place a big ball of coconut filling in the center
  • Carefully close the edges as we do for parathas
  • Again flatten the stuffed boli with fingers
  • Transfer the boli to hot tawa (along with banana leaf)
  • After a minute take off the banana leaf and revert the boli on to the other side
  • Make sure it is cooked on both the sides

Take it out and serve directly