I make poli once a year and it only happens around the time of Diwali.
The first time I made this, I was trying to make it in the sly, without my mother’s knowledge and it was supposed to be a surprise.
I translated an Indian ingredient incorrectly and I landed up using mustard seeds. When my mother finally came to see what I was up to and she told me… till is sesame seeds and not mustard seeds… I then tried to painstakingly remove ¼ cups worth of mustard seeds…after about an hour of trying to get all of it, I through the entire batch away and started again.
This time around though, when I made it, I made sure I used sesame seeds and not mustard seeds lol.
The only tiring thing here was the rolling of the circular discs and you have to roll it very thin, otherwise it becomes to doughy when you fry it.
I invested in a cheap pie mould that I bought at craze store. I once went around to visit our late Priest’s wife and I saw her using this mould… When I came across it at the store, I knew I just had to buy one so that I could also make poli the way she does.
Ingredients for the filling:
200g x desiccated coconut.
1 ½ x cup normal white sugar.
¼ x cup brown sesame seeds.
1 x tsp elatchi powder.
A little nutmeg grated.
¼ x cup milk.
Method for the filling:
In a pot, mix the coconut, white sugar, sesame seeds, elatchi powder and nutmeg.
Mix so that everything is well combined.
Place the pot on a stove and allow to coconut mixture to become a light brown over a low heat.
Add the milk and mix so that all the milk is absorbed.
Immediately remove the mixture from the stove and set aside to cool.
The mixture must be very very cold before you fill the pastry
Ingredients for the dough:
3 x cups cake flour
½ x tsp salt.
1 x tbsp. ghee.
1 x cup + 2 x tsp milk.
Method for the dough.
In a bowl, mix the flour and salt.
Rub in the ghee.
Add the milk and knead till the mixture comes together.
Turn out onto a floured surface and knead until smooth.
Roll out to a thin layer, cut out circle rounds.
Place on your pastry mould.
Fill one side of the pastry.
Rub water around the edges and gently fold the mould.
Carefully cut the excess dough off.
Fry in oil till lightly brown or pop into the freezer till ready for use.