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Carrot Poli

A delicious twist to traditional puran poli recipe - these carrot halwa stuffed flatbread are buttery, flaky and absolutely delicious. They are perfect to make for festivals or parties.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Resting Time:: 30 mins
Total Time: 1 hr 20 mins
Course: Dessert
Cuisine: Indian
Servings: 8 Servings

Ingredients

For the Carrot Halwa filling:

  • 2 tablespoons Ghee
  • 2 Medium Carrots, finely grated
  • cup Milk
  • ¼ cup Sugar, adjust as per taste preference
  • 2 tablespoons Condensed milk
  • ¼ teaspoon Ground Cardamom

For the Dough:

  • A pinch of Saffron
  • 3 tablespoons Lukewarm Milk
  • 1 cup All purpose flour
  • ½ cup Atta/ Whole wheat flour
  • teaspoon Salt
  • 2 tablespoons Ghee, plus more for brushing the poli

Instructions

Make Carrot Halwa:

  • Heat ghee in a medium size pan on medium heat, add the grated carrot and cook stirring frequently, until the carrot doesn’t smell raw anymore, about 5~6 minutes.
  • Next add milk. Bring to a simmer then lower the heat and cook covered till carrot is tender, this takes about 12~15 minutes.
  • Add sugar and condensed milk. Cook till the mixture starts to thicken, about 15~18 minutes.
  • Add the ground cardamom, mix well and cook till the mixture starts to leave the sides of the pan. Remove from heat and cool completely.

Make Dough:

  • In a small bowl, combine saffron strands and warm milk. Set aside for couple of minutes.
  • In a medium size mixing bowl, combine the flours, salt and ghee. Rub the ghee into the flour using your fingers until a sand-like mixture forms.
  • Add the saffron-milk and more milk as needed to form a smooth-pliable dough. Knead for a few minutes to get a nice glossy dough that doesn't stick to the fingers. Cover and set aside for at least 30 minutes.

Make Bobbatlu/ Polis:

  • Divide the dough 8 equal pieces. Roll the dough a thick 3" disc and place about 1~2 tablespoons of the filling in the center.
  • Pull the dough over the filling to encase it completely. Roll into a ball and flatten into a disc in the palm.
  • Then place it on a lightly greased aluminum foil or a wooden chopping board. Roll it out into a 5~6" round circle. Make sure that the polis are uniform in thickness.
  • Heat a griddle/ tawa on medium heat, cook the polis until light brown spots form on both sides, this takes about 2 minutes per side.
  • Keep the polis warm while repeating the process for the rest of the dough & filling. Serve warm with extra ghee!!

Notes

  • Make sure that the poli are not rolled out too thin. They won’t be soft when rolled too thin. Keep the thickness of the flatbread to around ¼”.
  • You can make these entirely with atta (chapathi flour) or all-purpose flour. I use a combination of both these flours.
  • Use leftover carrot halwa or make it fresh for this recipe. But make sure you give yourself enough time to completely cool the carrot filling. Stick in the fridge if you have to cool it down fast.
  • Leftovers can be wrapped tightly in foil and refrigerated for up to 3 days. When ready to eat, microwave until warm and eat with a generous smear of ghee.

Nutrition

Calories: 232kcal
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