Paal Poli/ Halu obbattu

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Paal Poli/ Haalu holige: Forgotten recipe

Ingredients: 

Poppy seeds – 50 gm 
Green cardamom – 8 
Chiroti Rava – 25 gm 
White flour/ Maida – 3 cups 
Fresh coconut – ½ shell, sliced 
Sugar – 200 gm or as per taste 
Ghee – 1 tbsp 
Milk – ¼ litre 
Salt as per taste 
Oil for deep frying  



Instructions: 

         In a thick bottomed kadai, add Chiroti rava and saute until it gets warm or slightly changes the color. Dish it out. Add poppy seeds and saute until they slightly turn brown. Add poppy seeds, little sugar and green cardamom into the blender and blend well. Add water and make it into a fine paste. Add fresh coconut and blend it well into a fine paste. Dish out the poppy seeds paste, coconut paste into a big container. Into this mixture, add sugar, milk, water (optional) and cook on low flame until the bubbles form on the surface. Switch off the flame. 

        In a big plate add maida, roasted chiroti rava, 1 table spoon of ghee, salt and mix well. Add water and bind the flour together to make a soft dough. Cover this dough and leave it in the room temperature for about 20 minutes. Open the cover and take small portions of the dough as much as the table tennis balls and make small round balls. Dust the floor with some flour and place the small ball of dough over it. Using a roller pin roll it into small round rotis. Dust your roti with flour as and when required. This avoids the rotis from sticking to the floor. Follow the same process until all the dough is used up to make flat round rotis. 

        In a thick bottomed pan add sufficient oil for deep frying and let it heat. Once the oil is heated, add the round rotis and fry them evenly on both sides just like puris. 

Method 1: Add these puris into the sweet mixture and dip/soak them well. Dish it out into a plate. Fold them into triangular shapes and serve them hot! 

Method 2: Dish out a puri into the plate. Pour the sweet mixture generously on the puri in such a way that the puri is completely covered. Let it soak up the sweet flavor fully. Fold it into triangular shape and place it in another container. Follow the same process and keep piling up the sweet puris one over the other. If there is any remaining sweet mixture, pour it over the puris and let them soak up. While serving take one by one and serve. 

        These sweet puris famously called as Paal polis are made during Indian festivals. Rich and creamy polis are enjoyed with family and friends during the festive celebrations. It’s mouth watering taste let’s you binge and crave for more. To make this dish more richer, you may garnish them with sliced nuts like cashews, pistachios or almonds before serving. 

        This dish can be served both hot or cold. I prefer the hot version. Since the dish is made with milk and fresh coconut paste, it will not last long. Please consume the dish fresh or max in a day or 2 provided it is refrigerated. Try out this forgotten/ old recipe and let me know your comments. 

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