Ghadichi Poli
Ghadichi Poli is a soft Maharashtrian folded wheat poli layered with oil and flour so it puffs and separates on the tawa.
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30 mintotal
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes a 15-minute rest, a second oil knead, folding, rolling, and tawa cooking.
Method
In a bowl, mix the whole wheat flour and salt. Add water gradually and knead into a smooth, soft dough. Cover and rest for 15 minutes.
15 min
After resting, add a little of the oil and knead again for 3 minutes until the dough feels elastic.
3 min
Take one dough ball and flatten it into a 3-inch circle.
Add a few drops of oil over the surface, dust with dry flour, and fold into a semicircle. Repeat with oil and flour, then fold again into a triangle.
Press the edges to hold the layers. Dust lightly with flour and roll the triangle into a thin, even circle.
Move the poli to a hot tawa. When small bubbles appear, flip and brush the top with a thin film of oil.
Flip again and cook until steam puffs the poli and separates the layers. Continue until even brown spots appear, then serve hot.
How to tell it's done
Ghadichi poli should be thin, soft, pliable, and lightly layered, with brown spots from the tawa.
Nutrition
Per serving, from 2 servings.
Estimate: FairThe serving is an estimated number of pieces, not weighed.
294kcal
Where the calories come from
- Protein7.9 g10%
- Carbohydrate43.2 g56%
- Fat11.7 g34%
- Sugars
- 0.3 g
- Saturated fat
- 1.8 g
- Fibre
- 6.4 g
- Sodium
- 293 mg
- Potassium
- 218 mg
- Calcium
- 24 mg
- Iron
- 2.2 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
The dry flour sprinkled over oil keeps the folded layers separate. Roll lightly so the poli can puff instead of becoming dense.
What to serve it with
Serve with batata rassa, aamti, shrikhand, or everyday Maharashtrian sabzi.
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