Take one ball and roll it out into a small, flat circle (about 15cm in diameter).
Asha Maharaj's is a celebrated South African Indian sweetmeat, traditionally consisting of a thin, flaky pastry filled with a spiced coconut or lentil mixture and deep-fried until golden. Traditional Poli Ingredients
A crispy, laminated, multi-layered exterior that flakes seamlessly when bitten.
Calories: ~250 | Fat: 12g (mostly ghee) | Carbs: 30g | Protein: 5g | Fiber: 4g
: Combine atta (whole wheat flour), maida (all-purpose flour), turmeric, salt, oil, and enough water to create a very soft dough. asha maharaj poli recipe
Make equal-sized balls of the dough and the puran (the puran ball should be slightly larger than the dough ball). Flatten a dough ball into a small circle.
2 tablespoons sliced almonds (or nibbed nuts) and 1 teaspoon thil (sesame seeds) Ghee: 2 tablespoons for frying the filling Method 1. Prepare the Filling
Remove from the heat and stack them on a plate lined with paper towels to keep them soft. Pro-Tips for the Perfect Asha Maharaj Poli
Grind the warm daal into a completely smooth paste using a food processor, traditional parsing mill, or heavy potato masher. There must be no whole lentils left. Take one ball and roll it out into
Incorporate oil/ghee and knead for 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes. 3. Stuff & Roll
If you grew up in a Hindu household in South Africa, or if you have ever had the pleasure of attending a religious ceremony (puja) or a wedding, you know that no thali is complete without one specific sweet treat: .
Cornflour acts as a barrier between the layers of dough. When the ghee heats up, the cornflour keeps the layers distinct, creating the desired "puff" effect.
In a heavy-bottomed pan on low heat, dry-fry the coconut, sesame seeds, and poppy seeds until they are light golden brown and fragrant. Calories: ~250 | Fat: 12g (mostly ghee) |
The secret to a velvety poli is a flawlessly smooth filling. Even a single tiny lump of un-mashed lentil can pierce the delicate dough during the rolling process.
Roll the dough out very gently using a rolling pin, applying even, light pressure from the center outward.
Divide the rested dough into equal portions, matching the number of filling balls you created.
Remove from heat and place on paper towels to absorb excess oil. Repeat for the remaining portions. Expert Tips for the Perfect Poli