Thengai Poli (Coconut Pooran Poli): A South Indian Sweet Treat
55 minutes
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About Thengai Poli (Coconut Pooran Poli): A South Indian Sweet Treat
Imagine biting into a warm, melt-in-your-mouth flatbread filled with a luscious coconut and jaggery filling. That's Thengai Poli, a traditional South Indian delicacy that's a must-have for festivals and special occasions.This sweet treat is infused with the rich aroma of cardamom and ghee, creating an irresistible experience. Perfect for breakfast or a festive snack, Thengai Poli satisfies every sweet craving.Follow our easy step-by-step guide and bring this classic South Indian dessert to your kitchen!
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
For the Pooran (Filling)
- 1 Coconut grated, fresh
- 0.75 cup Jaggery grated
- 0.5 tsp Cardamom Powder ground
- 2 tbsp Ghee
For the Dough
- 200 gm All-Purpose Flour
- 0.25 tsp Salt
- 0.25 tsp Turmeric Powder
- 2 tbsp Oil
Instructions
- In a large bowl, combine the all-purpose flour, turmeric powder, and salt.
- Gradually add water and knead until a smooth, tight dough forms, similar to a roti dough. This will take about 5-7 minutes.
- Add 2 tablespoons of oil to the dough and knead it in. This helps to make the dough softer and more pliable.
- Cover the dough and set it aside to rest.
- In a pan over medium heat, combine the grated coconut and jaggery.
- Stir continuously until the jaggery melts and the mixture thickens. The moisture from the coconut will help the jaggery melt.
- Once the mixture thickens and starts to pull away from the sides of the pan, add the ghee and cardamom powder. Mix well.
- Remove from heat and let the pooran (filling) cool completely.
- Once cooled, shape the pooran into small, lemon-sized balls.
- Divide the dough into larger, equal-sized balls.
- Place a dough ball between two lightly oiled sheets of plastic wrap or parchment paper.
- Using your hands or a rolling pin, flatten the dough into a small circle.
- Place a pooran ball in the center of the dough circle.
- Bring the edges of the dough together to enclose the filling completely and seal it tightly.
- Gently roll the filled dough ball into a thin circle, about the size of a roti, using a rolling pin.
- Heat a flat griddle or tawa over medium heat. Lightly grease with ghee.
- Cook the poli on both sides until golden brown spots appear and the filling is heated through. Add more ghee as needed while cooking.
- Serve the Thengai Poli warm and enjoy!
Recipe Notes
Good To Know
- For an extra fragrant and moist filling, toast the grated coconut gently in a dry pan until just golden before mixing it with jaggery and cardamom—this intensifies the coconut’s aroma without drying it out.
- If you prefer a softer, more pliable dough, substitute half the all-purpose flour with fine whole wheat flour and allow the dough to rest for at least 1 hour, covered with a damp cloth.
- Wrap the cooked polis in a clean banana leaf while still warm for a traditional presentation and a subtle earthy aroma that enhances their flavor.
Expert Tips
- For a richer flavor, consider using fresh jaggery instead of packaged. Fresh jaggery often has a deeper molasses-like taste.
- Don't overfill the polis. Too much filling can make them difficult to seal and prone to bursting during cooking.
- Control the sweetness by adjusting the amount of jaggery in the filling to your preference.
Storage Instructions
- To store leftover polis and retain their softness, layer them with parchment paper, place in an airtight container, and gently reheat with a touch of ghee on a pan before serving.
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Recipe Nutrition
Calories: 1074kcalCarbohydrates: 38gProtein: 5gFat: 100gSaturated Fat: 8gPolyunsaturated Fat: 27.6gMonounsaturated Fat: 55.2gSodium: 142mgFiber: 1g
subhashni venkatesh
Articles: 12
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This is awesome! Can’t wait to cook it.
This looks so good! Appreciate the share.
This is amazing! Excited to make it.
This is so inspiring! Can’t wait to cook it.
Absolutely delicious! Thanks for sharing.