Deep fry the poli in medium-hot oil or ghee until they turn a light golden brown. Drain them on paper towels to remove excess oil.
Heat a tava (flat griddle) or
Drain excess water (this "Katachi Amti" water can be used for soup). Sweeten & Mash: asha maharaj poli recipe
Slowly pour in the cold milk, a little at a time, while mixing gently with a fork or your hands. Stop adding milk as soon as the dough comes together. – overhandling will develop the gluten and result in a tough, stiff pastry rather than a delicate, flaky one. The dough should be soft but not sticky.
The filling is a fragrant mixture of toasted coconut and spices. For the best flavor, many enthusiasts recommend using freshly grated coconut. 2 cups desiccated or freshly grated coconut 1/2 cup sugar or castor sugar (adjust to taste) 1/4 cup sesame seeds (thil) 2 tbsp poppy seeds (kuskus) 1/2 cup chopped nuts (almonds or pistachios) 1 tsp freshly ground cardamom (elachi) 1/2 tsp nutmeg and a pinch of ginger powder Deep fry the poli in medium-hot oil or
This recipe focuses on achieving a super-flaky crust and a rich, sweet coconut interior. For the Pastry (Outer Cover): Flour: 3 cups all-purpose flour Ghee: 3 tablespoons soft ghee (clarified butter) Liquid: ¾ cup warm milk mixed with ¼ cup warm water For the Sweet Coconut Filling: Coconut: 2 cups desiccated or freshly grated coconut Sweetener: ¾ cup sugar and ½ tin condensed milk
A perfect poli relies on the contrast between two distinct components: Sweeten & Mash: Slowly pour in the cold
Stir in the ground cardamom and grated nutmeg. Remove from the heat and let the filling cool completely. Once cooled, shape the mixture into smooth, golf-ball-sized rounds. Step 2: Make the Dough
If you have ever flipped through a classic Marathi cookbook, you have encountered the name . Her recipes are the gold standard for traditional Maharashtrian cuisine. Among her most cherished recipes is the Asha Maharaj Poli – a variant of the famous Puran Poli, but with a distinct, flaky, “khobra (coconut) and jaggery” twist that melts in your mouth.
With Asha Maharaj's poli recipe, you'll be able to create these delicious traditional South African treats in the comfort of your own home. Enjoy!
Unlike the more common puran poli found in India (which is stuffed with a sweet lentil filling and cooked on a griddle), South African poli is typically deep‑fried and filled with a dairy‑based coconut mixture. It is a true fusion creation – born from the Indian diaspora’s adaptation to local tastes and ingredients in South Africa.