Mix maida, wheat flour, turmeric powder, enough water and 50 ml sesame oil and knead into a very soft dough.
Cover and keep aside for half an hour.
Then add the remaining oil to the dough and knead it till the oil gets absorbed. Keep aside for 4 hours.
Break the jaggery into pieces and mix with the coconut and cardamom and grind it to a fine paste without adding water.
Grind the dal to a fine powder and sieve it.
Mix the powder with the ground paste and heat it in a tawa till excess water is gone.
After it cools, make lemon sized ball of the fillings.
Take a plantain leaf, grease it with oil.
Take a lemon sized ball from the dough and pat it to 4 inches diameter. Take one lemon sized ball of the filling and spread on the dough and pat it again up to 10 to 15 inches diameter on the leaf, taking care that the filling does not come out of the dough.
Preheat the tawa to medium heat and invert the plantain leaf over the tawa and slowly remove the leaf and let the poli stick to the tawa.
Apply a little ghee on both sides and remove before it becomes golden brown.
Bawarchi of the Week
Chef Jitendra Upadhyay
Chef Jitendra Upadhyay, the Pastry chef at Renaissance Lucknow Hotel, is widely known for his luscious and creative desserts.