Thengai poli | Puran poli

Thengai Poli | sweet Poli | coconut poli | coconut poli recipe | how to make coconut poli | Naariyal Puran poli | Kayi holige | coconut sweet poli  | sweet boli | boli stall Thengai poli recipe | coconut  obbattu | puran Poli | is a traditional south Indian sweet | boli recipe | holige  | poli recipe with step by step pictures and video recipe. Check out the Thengai  poli recipe and If you like the video pls SUBSCRIBE to my channel Thengai Poli | sweet Poli | coconut oil | coconut poli recipe | how to make coconut poli | Naariyal Puran poli | Kayi holige | coconut sweet poli  | sweet boli | boli stall Thengai poli recipe | coconut  obbattu | puran Poli | is a traditional south Indian sweet | boli recipe | holige  | poli recipe is a traditional Indian festive sweet recipe.  Indian flatbread stuffed with coconut + jaggery filling, popularly known as pooranam.  It is popularly known as boil / poli in Tamil, Obbattu or kaye holige in Karnataka,  naariyal puran poli in Maharashtra. After spending two decades of my life in West mambalam, thanks to Boli stalls,  thengai poli is my favorite. 

Thengai Poli recipe

Poli is a delicious Indian sweet recipe. Poli is generally made during Avani Avittam, bhogi pandigai,varalakshmi nombu etc. You can also make it for Diwali, Navaratri, or for evening snacks. It is also served in many Tamil brahmin wedding. In our home, we make paruppu poli, paal poli, thengai poli. This coconut poli is one of the favorite sweet variety from Boli stalls. Especially from Venkatramana/ Venkateshwara boli stall and also in many other sweet shops in south India.

Can I use Wheat flour instead of all-purpose flour?

Traditionally all varieties of polis are made using all-purpose flour, but if prefer you can use half measure of maida and half measure of wheat flour also. In our family, we like the taste of poli prepared with All purpose flour, so I generally do Boli with it. The texture and taste of poli with wheat flour slightly differ.

Is turmeric powder mandatory for thengai poli?

No, my Mother in law add turmeric powder to her Paruppu Poli and I love the yellow color hence I follow the same. You can also add Kesari powder or food color while making Poli or make  Thengai Poli without plain without any add-on for color.

Is rice flour required for Coconut pooranam?

No, I added little rice flour for extra biding. Even without the rice flour coconut poli comes to good to prevent the additional moisture in the pooranam I added very little rice flour. 

What is the shelf life of the thengai poli?

The shelf life of coconut poli is less because of coconut. If you live in a cold place It stays good at room temperature for 2 days. Refrigerating the poli helps for longer shelf life(up to 5 days). Warm it up before consuming

Tricks to make a perfect Poli 

🌱Generous oil

🌱Extra kneading

🌱Resting time and cooling time for Puran and  maida dough

🌱Cook with ghee

🌱 Avoid cooking Poli in too  low flame 🌱To maintain a soft texture always stack and keep the poli. I prefer stacking and storing the  poli in a casserole 

 

  Coconut based recipes in TMF

 

Other Poli recipes in TMF

Ingredients:

For the outer layer:

Maida | All-purpose flour - 1 cup

Sesame oil - 4 tablespoon

Turmeric powder- 1/4 teaspoon

Salt - pinch

Water - 1/4 cup 

For the stuffing

Jaggery – 1  cup

Coconut (grated) - 1 cup, tight pressed

Ghee/clarified butter – 1/2 teaspoon

Cardamom powder- 1/2 teaspoon

Rice flour - 1/2 teaspoon

For Poli

Ghee - for Poli

Sesame oil - to grease hands

How to make Paruppu poli with step by step pictures: 

• In a wide bowl add maida, salt, and turmeric powder, mix well

• Add 1 tablespoon of sesame oil and 1/4 cup of water and mix well and start kneading

• Furthermore, add 1 tablespoon of oil and water little by little and knead
• Keep adding water and oil, continue kneading

• Knead well and make a pliable dough

• Add 1 tablespoon of oil around the dough; spread well and cover the bowl with a plate and rest it for 3-4 hours. I generally keep for 3 hours if you are running late  rest the dough for  at least one hour

• Soak jaggery in 1/4 cup of hot water and microwave for 1-2 minutes till the jaggery syrup melts. Avoid making jaggery syrup

• Strain the jaggery syrup and keep it aside
• Boil the jaggery syrup till you see a frothy boil

• Add coconut and cardamom powder to the jaggery syrup and cook

• Furthermore, add ghee and mix well

• Keep mixing and cook till the poornam comes together without water coming separately. Turn off the stove immediately

• Transfer the pooranam to a cup and let it cool completely. Avoid closing pooranam

• Let the  puranam  cool for at least  an hour
• After the dough is rested for a few hours. Take the dough and knead again once. The dough with be pliable but still, it will be tacky
• Pinch almost equal amount of small dough balls and keep aside
• Take an almost equal size of small puranam dough balls and keep them aside

 

• In parchment paper/banana leaf and apply oil 
• Grease your hands with sesame oil and take one dough and place it on the parchment paper
• Gently pat (press) the dough with your fingers and make a circle to keep puranam

• Keep pooranam and wrap the dough

• Press the dough into a thin poli

• Heat the dosa pan in medium flame and add ghee
• Cook poli on one side, flip and cook another side

• Stack the poli on a casserole. Warm poli and enjoy