Indian
VeganGhadichi poli
Layered chapati
Ghadichi poli (घडीची पोळी): soft folded, layered Maharashtrian chapati for the dabba
In Maharashtrian homes the everyday poli is not a plain chapati but a ghadichi poli: the dough is oiled, folded into a triangle and rolled again, so it puffs into soft, separate layers that stay tender in a dabba until lunchtime. Mumbai's dabbawalas carry thousands of them every day alongside bhaji and dal. The common mistake is a stiff dough, which makes leathery polis; it should be softer than you think. Chef's tip: as soon as each poli comes off the tawa, clap it between your palms to break open the layers, then stack it in a cloth-lined box.
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 240 kcal
Ingredients
- 9 oz wholewheat flour (atta)plus extra for dusting
- ½ tsp salt
- 3 tbsp neutral oildivided
- ¾ cup warm waterabout
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Mix 9 oz wholewheat flour (atta), ½ tsp salt and 1 tbsp neutral oil. Add ¾ cup warm water gradually and knead for 8 minutes into a very soft, smooth dough. Cover and rest for 20 minutes.
8 minStep 2: Divide into 8 balls. Roll one into a 10 cm round, brush with a little of 1 tbsp neutral oil and dust with flour.
Step 3: Fold in half, brush and dust the top again, and fold in half again to make a layered triangle.
Step 4: Roll the triangle out evenly, dusting as needed, into a thin triangle about 18 cm on each side.
Step 5: Cook on a hot tawa over a medium-high heat for 30 seconds, until small bubbles appear. Flip, cook 30 seconds, then flip again and press gently with a cloth so it puffs and the layers separate.
2 minStep 6: Brush with the remaining 1 tbsp neutral oil and clap between your palms. Repeat with the rest. Stack in a cloth, cool and pack; they stay soft for the day.
KrazyBadal
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