Asha Maharaj - Poli Recipe

On a floured surface, roll the dough thin (about 2mm). Use a cookie cutter or the rim of a glass to cut out circles (typically 2–3 inches).

Asha Maharaj is a household name in South Africa, celebrated for her mastery of Indian cuisine and her decades of experience as a chef, lecturer, and radio personality. Her poli recipe is particularly renowned for producing a decadent, flaky sweetmeat that is a staple for celebrations like Diwali. While traditional Indian is a soft, lentil-stuffed flatbread, the Asha Maharaj style asha maharaj poli recipe

For an extra sweet touch, roll the polis in castor sugar while they are still hot from the fryer. On a floured surface, roll the dough thin (about 2mm)

Fry on medium heat; if the oil is too hot, the outside will burn before the pastry is cooked through. Her poli recipe is particularly renowned for producing

Heat a little butter or ghee in a pan and fry the semolina until slightly golden. Allow it to cool.

Ensure the butter and milk used for the dough are cold to achieve that signature flaky, puff-pastry-like finish.

This version focuses on the classic flaky texture and rich coconut filling found in her shared collections. For the Dough (Pastry): 4 cups all-purpose flour ½ tsp baking powder 1 tsp salt 3 tbsp butter or ghee (must be cold) ½ cup cold milk ½ cup lukewarm water (add more as needed for a soft dough) For the Filling: 1 cup desiccated or fresh grated coconut ¾ cup semolina (braised in ghee) ¾ cup castor sugar (adjust to taste) ¼ cup sesame seeds (toasted and lightly crushed) ¼ cup poppy seeds (toasted) 1 tsp ground elachi (cardamom) 4–5 tbsp condensed milk (to bind the mixture) Optional: ½ cup chopped almonds or pistachios Instructions 1. Prepare the Filling