Khavyachi Poli with a Spoonful of Ghee to Usher in Ganesh Chaturthi

Khavyachi poli is puranpoli’s more delicous cousin. Stuffed with toasted mawa, instead of jaggery and dal or coconut, khavyachi poli comes together quickly, and is the perfect tea time (or breakfast!) snack.

When one thinks about quintessential Maharashtrian foods, puranpoli often comes to mind. However, there is a lesser known, and dare I say, tastier cousin of the puranpoli that has somehow not achieved the fame of its more beloved sibling! Khavyachi Poli is a poli (or chapati) stuffed with toasted khoya (mawa). 

Khavyachi poli is actually easier to make than a puranpoli, and is a fairly quick recipe. Khavyachi poli is often made and stored as a ‘dabba snack,’ and can be eaten over the following few days. But I prefer to store the filling in the fridge, and dole out a freshly made khavyachi poli for hungry tummies! When warm from the tawa, and glistening with a tiny dollop of ghee, khavyachi poli is pillowy soft. Bits of filling invariably break out while it is roasted on a tawa. These bits get caramelized and form a chewy, tasty fond which only adds to the experience.

RECIPE FOR MAHARASHTRIAN KHAVYACHI POLI

For the dough
2 cups whole wheat flour
1 tbsp besan
Pinch of salt
2 tsp neutral oil

Method
Mix together with just enough water, and knead to make a stiff dough. The dough should not be soft like regular chapati dough, but stiff like poori dough. Rest the dough for 20 to 30 minutes.

For the filling
250 g khoya/mawa
2 tsp roasted and powdered khus-khus (poppy seeds)
7 tbsp powdered sugar 

Method
Roast khoya in a pan over low heat. The khoya will release its oil.
Keep stirring until the oil disappears and the khoya turns warm and toasty, and changes colour.
Let the Khoya cool and then mix in sugar, poppy seeds, and knead into a ball.
Use the stuffing as you would to make a paratha. 

Yashodhara Sirur is a part-time writer focussed on the unique foods of Maharashtra.

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