Carrot Poli brings together the best of Indian sweet breads and stuffed flatbreads in one delicious package. The outer layer stays soft and pliable thanks to a touch of oil in the dough, while the filling delivers natural sweetness and a hint of spice. I started making these during festivals when my family wanted something different from the usual ladoos and barfis.
The process feels meditative once you get the hang of shaping and sealing the dough cups. The aroma of ghee hitting the hot tava fills the kitchen with a warmth that makes everyone gather around. These golden rounds taste best when served immediately, still warm enough that the filling stays soft.
About the Recipe
This recipe takes a humble vegetable and turns it into something genuinely special. Carrots provide natural sweetness and a soft texture that blends beautifully with grated coconut and jaggery. The filling cooks down until thick and aromatic, making it easy to shape into neat balls that stay put inside the dough. The spiced outer layer, tinted golden with turmeric, adds just enough savory balance.
You do not need fancy equipment or hard to find ingredients. A basic tava and a little patience will get you through the rolling and frying steps. The result rewards you with a sweet that feels homemade in the best way.
Why you will love this recipe
The combination of textures makes each bite satisfying without feeling heavy. The dough stays tender while the filling offers a slight chew from the coconut and nuts. Jaggery brings a caramel like depth that white sugar merely cannot match. Because you shape the filling into balls ahead of time, assembly becomes straightforward even if you are new to stuffed breads.
The recipe scales well for gatherings, and people always appreciate the effort that goes into handmade sweets. I find the frying step oddly relaxing since you can see the polis puff slightly and turn that lovely light brown shade. Ghee adds richness without overwhelming the natural sweetness of the carrots.
Carrot Poli
Cooking Tips
Keep your dough on the softer side so it rolls out easily without cracking. If the dough feels too stiff, add a few drops of water and knead again. Make sure the filling cools completely before shaping it into balls, otherwise it will stick to your hands. When sealing the dough around the filling, pinch firmly at the top to avoid any leaks during rolling.
Use a light hand with the flour when rolling out the polis, since too much can make them dry. Fry on medium heat to give the insides time to warm through without burning the outside.
Serving and Storing Suggestions
This recipe makes about eight to ten polis, depending on how large you roll them. The entire process takes roughly one and a half hours including prep and cooking time. Serve them hot off the tava with extra ghee on the side for drizzling. They taste wonderful with a cup of chai or as an after dinner sweet.
Store leftovers in an airtight container at room temperature for up to two days. Reheat gently on a tava or in a microwave for a few seconds to soften them before serving again.
Similar Recipes
- Puran Poli
- Coconut Holige
- Sweet Paratha
- Modak
- Obbattu
Nutrient Benefits
Carrots bring beta carotene and fiber to this sweet treat, supporting eye health and digestion. Coconut adds healthy fats and a creamy texture without any dairy beyond the ghee used for frying. Jaggery provides iron and minerals that refined sugar lacks, making it a better choice for natural sweetness. Nuts like cashews and almonds contribute protein and additional healthy fats. While this remains a dessert, the whole ingredients offer more nutritional value than many processed sweets.
Carrot Poli
Ingredients
- 1 cup Flour
- 1/4 tsp Salt
- 1/4 tsp Turmeric Powder
- Oil (2 to 2 1/2 tblsp for mixing)
- Ghee for frying
For Filling
- 1 1/2 cups Carrots (grated)
- 1/2 cup Coconut (grated)
- 1 to 1 1/2 cups Jaggery
- 2 tbsp Ghee
- 3 to 4 Cashew Nuts (powdered)
- Almonds (few)
Instructions
- Knead all the ingredients for the covering, except the ghee, adding 1 to 1 1/2 tblsp of water to a smooth dough.
- Cover and set aside.
- Boil carrots with just enough water, remove from fire and cool.
- Grind cooked carrots, coconut, jaggery, nuts and cardamom to a fine paste with little water, if necessary.
- Heat ghee, add ground mixture, fry on low heat till quite dry, stirring all the while.
- Cool, make lemon-size balls, set aside.
- Make equal number of balls of the dough and with a little oil sprinkled on your hand, shape into a cup.
- Put 1 carrot ball into the cup, bring edges together and seal at the top.
- Pat the cup flat, set aside.
- Use up all the dough and filling.
- Using a little flour or oil, roll out the flattened dough into thin rounds (poli).
- Heat a tava, cook polis on both sides turning over carefully when one side is done.
- Add some ghee and fry both till light brown in colour.
- Serve very hot with ghee.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use sugar instead of jaggery?
Yes, you can substitute an equal amount of sugar, though jaggery gives a richer, deeper flavor. If using sugar, reduce the quantity slightly since it tastes sweeter than jaggery.
Why is my dough cracking when I roll it out?
The dough may be too dry. Add a teaspoon of water at a time and knead until it becomes smooth and pliable. A softer dough rolls more easily without tearing.
How do I know when the filling is ready?
The filling should pull away from the sides of the pan and hold its shape when you gather it with a spoon. It will thicken considerably as it cools, so remove it from heat before it gets too dry.
Can I make the filling ahead of time?
Surely. You can prepare the filling a day in advance and refrigerate it. Bring it to room temperature before shaping into balls for easier handling.
What if my polis are too thick?
Roll them out a bit thinner next time, aiming for about an eighth inch thickness. Thicker polis take longer to cook through and can feel doughy in the center.
