Method

For Outer Covering (Poli Dough):

1. In a bowl, knead a soft, pliable dough using the allergen-free flour blend, water, salt, and vegetable oil.

2. Cover and let it rest for 2–3 hours.

For Stuffing:

1. Dry roast besan on low to medium heat for 7–8 minutes until it turns light brown and aromatic.

2. Mix grated coconut and jaggery in a pan, cooking on medium flame until the mixture thickens and leaves the sides.

3. Add roasted besan and cardamom powder. Mix well and set aside to cool.

???? For Poli (Flatbread):

1. Heat a heavy griddle over medium-high heat.

2. Take a lemon-sized ball of dough and roll it into a small circle using rice flour for dusting.

3. Place a lemon-sized portion of stuffing in the center and enclose it by gathering the edges of the dough.

4. Roll out gently into a thin flatbread.

5. Place the poli on the heated griddle and cook on both sides until golden brown, adding oil as needed.

Recipe Notes:

• Use finely grated coconut for a smoother stuffing texture.

• Jaggery can be replaced with coconut sugar for variation.

• Roast besan slowly to avoid a raw taste.

• Always cool stuffing before filling to avoid tearing the dough.

• Cook on medium flame for even browning.