In a large mixing bowl, combine the flour, semolina, and salt. Add the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Asha’s Tip: This step ensures the poli remains soft and not rubbery.
The result is a golden, flaky, soul-warming flatbread that turns a simple meal of dal and pickle into a feast. So, heat that tawa, be generous with the ghee, and roll your way to Maharashtrian culinary heaven. asha maharaj poli recipe
This is Asha Maharaj’s signature trick. In a large mixing bowl, combine the flour,
, this version is a crescent-shaped, light, and flaky deep-fried pastry traditionally filled with a sweetened coconut and semolina mixture. Ingredients For the Flaky Pastry: 2 ½ cups all-purpose flour Baking Powder: 125g (cold, cut into blocks) Asha’s Tip: This step ensures the poli remains
This recipe for (also known as Puran Poli ) is a staple of Durban Indian cuisine, popularized by the late culinary icon Asha Maharaj
(If you’d like, I can provide a printable recipe card or a step-by-step photo guide.)