Nellikai Poli brings together the goodness of amla with the sweetness of jaggery in a delicious stuffed flatbread. It’s a perfect blend of flavors that’ll make your taste buds dance. I learned this recipe from my grandmother, and it’s been a family favorite ever since. The filling is packed with healthy ingredients, while the outer covering turns beautifully golden and flaky when cooked.
About the Recipe
This recipe transforms simple ingredients into something special. The tanginess of amla pairs perfectly with sweet jaggery, while coconut adds a lovely texture. The bengal gram gives it body and protein. It’s not just tasty – it’s packed with vitamin C from amla and the goodness of natural jaggery.
Why You’ll Love This Recipe
You’ll love how the outer layer turns crispy while staying soft inside. The filling has a beautiful balance of sweet and tangy flavors. It’s great for beginners because the steps are straightforward. Plus, you can make extra and store them for later. The aroma of cardamom and ghee while cooking is just wonderful.
Cooking Tips
– Keep the dough soft but not sticky
– Don’t overcook the filling – it should be thick but moist
– Use fresh coconut for best results
– Roll the poli gently to avoid tears
– Keep the flame medium-low while cooking
Serving and Storing Suggestions
Makes 12-15 polis. Total prep time: 1.5 hours. Serve hot with extra ghee. Store in an airtight container for up to 3 days at room temperature. Reheat on a tawa before serving.
Similar Recipes
- Puran Poli
- Coconut Poli
- Sweet Potato Poli
Nutrient Benefits
Amla is rich in Vitamin C and antioxidants. Jaggery provides iron and minerals. Bengal gram adds protein, while ghee offers healthy fats. Coconut provides fiber and essential nutrients. This combination makes for a nutritious treat that’s good for immunity and energy.
Nellikai Poli
Ingredients
- 200 gms Maida
- 10 Nellikai, Amla (big)
- 200 gms Jaggery (powdered)
- 100 gms Bengal Gram (fried till golden)
- 1 cup Coconut (grated)
- Cardamom Powder (a pinch)
- Kesari Powder (a pinch)
- 100 ml Ghee
Instructions
- Combine maida, kesari powder with little water and mix well.
- Heat a pan of water over moderate flame and add the nellikai's to it.
- Switch off the flame and allow it to cool.
- Remove the nellikai's and crumble. Discard the seeds.
- Soak the bengal gram for 30 minutes and pressure cook them.
- Drain the water.
- Combine the coconut, bengal gram, jaggery and nellikai and grind in a mixie.
- Heat 2 tsp ghee in a pan.
- Add the ground nellikai mixture and cook till thick.
- Add cardamom powder and mix well.
- Make small balls of the mixture.
- Make small balls of the maida mixture and rolls into small chapatis.
- Place one of the nellikai balls in the centre and fold the chapati over.
- Place this on a banana leaf or plastic sheet greased with ghee.
- Flatten the ball into a poli using the palm of your hand.
- Cook this on a tawa with little ghee on both sides.
- Remove and serve hot.
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Frequently Asked Questions
Can I use store-bought amla powder instead of fresh amla?
Fresh amla works best for authentic taste and texture. If using powder, use 3-4 tablespoons and adjust to taste.
How do I prevent the poli from breaking while rolling?
Keep the dough soft, use enough ghee while rolling, and handle gently. Practice makes perfect.
Can I make this without coconut?
Yes, but coconut adds moisture and texture. You can increase the bengal gram portion to maintain consistency.
Note: image is for illustration purposes only and not that of the actual recipe.
