Carrot Poli recipe | Sweet poli recipe

Bogi pandigai is celebrated in Tamilnadu on the last day of the tamil month Margazhi. Lohiri they call it in Maharastra. We South Indians, make poli | obbattu | boli for this festival. We also make poli for avani avittam too. I have already posted puran poli, thengai poli, paal poli (with video)and maharastrian style puran poli recipe. I wanted to make carrot poli, last year itself but finally this year i am coming up with the recipe of carrot poli for bogi pandigai which falls on Jan 13 2017. I have made a video on how to make poli. Though i won't say the video is too perfect but for sure will benefit the beginners. Click here for the collection of pongal festival recipes.

Carrot poli recipe

  Preparation Time : 15 mins + resting time 2 -6 hrs | Cooking Time : 40 Mins |Makes: 15 polis

     Carrot   1 cup (grated)
     Coconut   1/4 cup
     Jaggery    1/2 cup
    Cardamom powder   2 pinches
    Maida | all purpose flour   1 cup
    Sesame oil   3 tblsp
    Turmeric powder   1/4 tsp
    Salt   a pinch
    Ghee   1-2 tblsp
                                      Video on how to make poli

                                   
     

Method:

• In a bowl add flour, turmeric powder and salt. 


• Add little water and knead it into a smooth dough. 

• Smear 2 tblsp of oil on this and cover it and keep it aside. 
• Let this sit for minimum 2 hours. But even it can be kept for 5 to 6 hours for super soft poli.

• In a pan add 1 tsp of ghee and add the grated carrot, coconut and jaggery.
• Cook this to make it into a dry stuffing, like how we make for modakam poornam.  

• Add cardamom powder and mix well.
• Initially you may find the mixture gets loosened but cook it for a while and you will get a solid filling.

• Transfer it to a plate and allow this to cool completely. 
• Make small lemon sized balls out of the poornam and the dough. Keep the dough covered all the time.

• Let's make the make the poli either in a ziplock or a banana leaf or a butter paper | parchment paper.
• I used parchment paper this time. 
• Add a drop of oil to the paper and spread it on the paper.
• Place a dough ball in the center of the paper and pat it using your fingers to make a small circle.
• Alternatively you can grease a rolling pin with oil and roll it also. 
• Place one carrot poornam ball, which me made, in the center and cover with the dough by bringing in the edges together. 

• Grease you hands with oil and pat the circle to form a thick circle. Alternatively you can use a greased rolling pin. 
• Even if you are using a zip lock or banana leaf grease it with oil before starting.
• This helps in taking out the poli from the surface easily.

• Heat a pan and transfer the rolled polis to the pan.

• Cook on both sides and smear ghee on both sides while cooking.
• Carrot poli is ready.

• Repeat the same for the rest of the dough and poornam. 

Notes:

• You can replace sugar instead of jaggery.
• Resting the dough for 5 to 6 hours will result in super soft polis.
• You can make this poli in maharastrian style poli by using atta and making like stuffed chapathi.
• Ensure that the stuffing is dry, else it will be sticky and come out while making the poli.
• Adding oil to the dough makes the poli soft and moist. Do not skip that. 
• Ensure the size of the outer cover and the poornam are in similar size or even the poornam can be slightly big too. 
• But if the dough is more and the poornam is less it will end up in hard polis.