This recipe serves 4 people (yields approximately 6-8 polis).
For many home cooks, following an Asha Maharaj recipe is a lesson in patience and precision. The process involves:
: Continuously stir the mixture for 5 to 7 minutes until the coconut turns a pale golden brown and releases a rich aroma.
is a classic sweet stuffed flatbread, often prepared for special occasions like Diwali or Holi. 🥣 The Ingredients For the Filling (Puran): 1 cup Chana Dal (split Bengal gram) 1 cup Jaggery or Sugar (adjust to taste) A pinch of Turmeric powder 1 tsp Cardamom (Elachi) powder
If using condensed milk, add it now to bind the mixture. Allow it to cool completely before filling the pastry. The Pastry (Dough) asha maharaj poli recipe
(If you’d like, I can provide a printable recipe card or a step-by-step photo guide.)
: Use a round cookie cutter or a glass rim to stamp out circles roughly 7–8 cm in diameter. Stuff : Place 1 to
Do you prefer your polis or with a slight crunch on the outside?
4 tbsp condensed milk or Klim milk powder for a creamier texture Method: This recipe serves 4 people (yields approximately 6-8 polis)
Asha Maharaj's pastry is known for being soft yet capable of frying to a crisp, golden finish.
The Ultimate Guide to Asha Maharaj’s Legendary Poli Recipe
: Flash-freeze the shaped, raw half-moons on a baking tray for an hour. Once firm, transfer them to a freezer-safe zip-top bag with sheets of parchment paper separating the layers. They freeze perfectly for up to 3 months . Fry them straight from the freezer—no thawing required.
This is the art. You need to keep the filling dry. is a classic sweet stuffed flatbread, often prepared
The dough must be softer than regular roti dough to allow for thin rolling.
Place the soaked chana dal and water into a deep pot. Bring to a boil and cook until the lentils are completely soft and can be easily mashed between your fingers (about 30–40 minutes).
Apply generous ghee on both sides and roast until golden spots appear. A properly made Puran Poli will puff up like a balloon.
1 cup (washed and soaked for 2 hours) Water: 3 cups (for boiling)
The dough is designed to create light, crispy layers.