घडीची पोळी | Ghadhichi Poli by madhurasrecipe | How to make Soft Roti Pudachi Poli | Cooking

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A typical Maharashtrian meal comprises of poli, sabzi, dal and rice. Making poli is a bit tricky. You may also call it as layered poli. The difference between roti and ghadichi poli is in the name itself. You have to do ghadi that is fold the poli while rolling it. Only then it gets layers. So, let’s learn to make ghadichi poli.

Ingredients:
• 2 cups Wheat flour
• Salt to taste
• 3/4 cup Water
• Oil

Method:
• In a dish, take wheat flour. Add salt and mix well.
• Add a little water at a time and make dough of it.
• The dough should be neither thick nor thin. It should be of
medium consistency.
• Add oil and knead the dough again for about a minute.
• Transfer the dough into a bowl. Cover and let it rest for at least
30 minutes.
• After about 30 minutes, take the dough from the bowl, add a
little oil and knead again.
• Make balls of the dough of the size of small ball.
• Take one ball, dip it in dry flour and put it on rolling board.
• Roll it in elliptical shape with the help of rolling pin.
• Add 2-3 drops oil and spread it. Press at the centre and it will
be in the shape of bow.
• Fold it and again dip it in dry flour.
• Heat up a pan till we roll the poli.
• Roll the poli.
• Transfer the poli on hot pan. Roast the poli on medium to high
heat.
• When you see small bubbles, flip over the poli.
• Brush a little oil. Flip over again.
• Again brush a little oil. Flip over again.
• Transfer the poli into a dish. This is 2 pudachi poli.
• Take another dough boll and make it even by rolling on rolling
board by your hands.
• Dip it in dry flour and roll a small round poli.
• Add 2-3 drops of oil and spread it. Fold it into half and spread
oil over it again.
• Fold it again and it will be in triangular shape.
• Dip it again dry flour and roll it into circular poli.
• Make sure edges are not much thick. Roll it from sides.
• Once rolled out nicely, transfer it on hot pan.
• Again when you see small bubbles on poli, flip over.
• Keep on rotating it. Spread a little oil and flip over again.
• If you knead the dough properly and heat is right, the poli will
puff up really good.
• Spread a little oil and flip over. Roast it nicely from both sides.
Sides also should be roasted properly. If required press a little at
the edges with a ladle.
• Once done, take it into a plate. This is 3 pudachi poli.
Tips:
• Dough must be kneaded well.
• Give it a resting time of at least 30 minutes after kneading.
• While rolling the poli, try to roll out evenly from all sides.
• While roasting the pan should be enough hot. If it is too hot,
poli will stick to pan after transferring it and poli may burn.
• Heat the pan on medium to high heat. The while roasting the
poli you can reduce the heat to medium if you want.
• You can roast the poli on medium to high heat too.
• After roasting let the poli cool down for about 2-3 minutes and
then you can transfer it into airtight container.

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