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Jeera Poli

south indian sweet Poli recipe
5 from 2 votes
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  • Oil to fry


  • 1/2 cup Maida | all-purpose flour
  • 1 tablespoon fine rava
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon oil
  • water around 3 tbsp
  • Pinch of salt
  • Water as required

Sugar syrup

  • 3/4 cup hot water
  • 1 cup sugar
  • Saffron generous portion
  • 1/4 teaspoon cardamom powder
  • Pinch of turmeric powder


  • Sweetened coconut flakes
  • crushed almond flakes


prepare the dough

  • firstly add all-purpose flour, a pinch of salt, turmeric powder, oil
  • Mix well and make sure all the ingredients are combined well
  • Add water little by little and knead well till the flour comes together as a dough. I added around 3 tbsp
  • Grease your hands with little oil and knead the dough well for 3-4 minutes till you get a pliable, non-sticky dough
  • Finally, drizzle oil and cover the dough with a damp cloth and let the dough sit for at least 30 minutes

prepare sugar syrup

  • Add 1/2 cup of hot water, sugar, cardamom powder, saffron, turmeric powder, and mix well
  • Cook in medium flame till sugar melts
  • Furthermore, add 1/4 cup of hot water and cook for 4-5 minutes until sugar syrup Boils well
  • Sample a little of the sugar syrup in between your thumb and index finger
  • Initially, you will get sticky consistency
  • Cook for 1 more minute for half-string consistency. Little sugar syrup in between your thumb and index finger and stretch- you will get a string but it will break immediately if you try to stretch further it will break. (this stage usually comes around 5-6 minutes)
  • Add a few drops of lemon juice and cover the sugar syrup. Move aside

Fry Poori

  • Knead the dough once and divide the dough into 4 balls
  • Grease the chappathi rolling board with little oil
  • Take a dough ball and roll into a thin and flat poori
  • You can roll big poori or cut into smaller poori
  • Heat oil in a Kadai and when the oil is hot try frying a small piece of dough if it raises in a few seconds oil is ready
  • Carefully slide the poori into the hot oil
  • Gently press the poori with a ladle till it puffs up
  • Flip and fry both sides. Drain the Poori using a perforated ladle and keep them in an oil filter/ colander with a kitchen towel to remove excess oil

Jeera poli

  • If sugar syrup is not warm add a teaspoon of water and warm the sugar syrup in low flame
  • When sugar syrup crystalize add little extra water and warm
  • Transfer the batches of warm poori to plate and add warm sugar syrup (not hot)
  • Soak for 2 mins on both sides. Transfer and serve the sugar syrup

Serve Jeera poli

  • Drizzle sugar syrup on top of the jeera poli and sprinkle nuts and desiccated coconut


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