Name: Ghadichi Poli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, finely ground atta; ¼ tsp Salt, to taste; ⅓ cup Water, room temperature, as needed; 1½ tbsp Cooking Oil, divided (for dough, folding, and roasting)

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

1 cupWhole Wheat Flourfinely ground atta
¼ tspSaltto taste
⅓ cupWaterroom temperature, as needed
1½ tbspCooking Oildivided (for dough, folding, and roasting)

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.

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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