Authentic Date and Coconut Poli Recipe – Indian Sweet Flatbread

Last Updated on 4 months by Neha Deshmukh

Authentic Date and Coconut Poli Recipe – Indian Sweet Flatbread

Hey everyone! If you’ve ever been to an Indian festival or celebration, chances are you’ve encountered poli – those wonderfully soft, subtly sweet flatbreads that just melt in your mouth. Today, I’m sharing my family’s treasured recipe for Date and Coconut Poli. It’s a little bit of effort, but trust me, the reward is so worth it. I first made this for Diwali a few years ago, and it was an instant hit!

Why You’ll Love This Recipe

This Date and Coconut Poli isn’t just a sweet treat; it’s a hug on a plate. The combination of the sweet date and coconut filling with the soft, slightly flaky poli is simply divine. It’s perfect for festive occasions, a special breakfast, or just when you need a little something to brighten your day. Plus, the aroma while it cooks? Unbeatable!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup maida or semolina flour (about 120g)
• 3 tablespoons oil (about 45ml)
• Salt, a pinch
• 1 cup dates (about 170g), pitted
• ?? cup grated coconut (about 75-100g – see ingredient notes below!)
• 2 tablespoons jaggery powder (about 30g)
• 1 green cardamom pod
• Ghee, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida vs. Semolina Flour: Understanding the Texture Difference

You can use either maida (all-purpose flour) or semolina flour (rava/sooji) for the dough. Maida will give you a softer, more pliable poli, while semolina adds a slight texture and a bit of a nutty flavor. I often use a mix of both – about ½ cup maida and ½ cup semolina – for the best of both worlds.

The Sweetness of Jaggery: A Traditional Choice

Jaggery is unrefined cane sugar, and it adds a beautiful, complex sweetness to the filling. It’s a staple in Indian sweets! If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Cardamom: The Queen of Indian Spices

Just one cardamom pod is enough to infuse the filling with its lovely fragrance. Don’t skip it! A little goes a long way.

Ghee: The Golden Fat of Indian Cuisine

Ghee is clarified butter, and it’s essential for both the filling and cooking the poli. It adds a richness and flavor that you just can’t replicate with other oils. Don’t be shy with it!

Coconut – Fresh vs. Dried: Which to Use?

I prefer using fresh grated coconut for the most vibrant flavor. However, dried grated coconut works perfectly well too. If using dried, you might want to lightly toast it in a dry pan for a few minutes to enhance its flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida/semolina, oil, and a pinch of salt. Gradually add water, a little at a time, and knead until you have a soft, pliable dough. Cover and let it rest for at least 2 hours. This resting time is crucial for a soft poli!
2. Prepare the Filling: While the dough rests, let’s make the filling. Grind the dates into a smooth paste. In a pan, cook the date paste with the grated coconut, jaggery powder, and crushed cardamom pod in ghee. Cook on medium heat until everything comes together and the mixture is nicely fragrant – about 5-7 minutes.
3. Cool the Filling: Remove the filling from the heat and let it cool completely. Once cooled, shape it into small, equal-sized balls.
4. Divide the Dough: Divide the rested dough into equal-sized balls. Coat each ball with a little oil and let them rest for another 5 minutes. This makes them easier to roll.
5. Stuff and Seal: Flatten each dough ball into a small circle. Place a date and coconut filling ball in the center. Carefully bring the edges of the dough together to seal the filling inside. Pinch to secure.
6. Roll it Out: Now for the rolling! Place the stuffed dough ball between two sheets of butter paper or on a lightly floured surface. Gently roll it out into a thin circle – about 6-8 inches in diameter.
7. Cook to Perfection: Heat a hot tawa (flat griddle) over medium heat. Place the rolled poli on the tawa and cook for about 30-60 seconds on each side. Drizzle ghee generously over both sides while cooking. Cook until golden brown spots appear.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Poli Thickness

The key is gentle rolling! Don’t press too hard, or the filling might burst. Use even pressure and rotate the poli as you roll.

Preventing the Poli from Bursting During Cooking

Make sure the dough is well sealed around the filling. If you see any cracks, gently press them closed before rolling.

The Right Temperature for a Golden-Brown Poli

Medium heat is your friend! Too high, and the poli will burn before the filling heats through. Too low, and it will become hard.

Working with Sticky Date Filling

If the date filling is too sticky, lightly grease your hands with ghee before shaping the balls.

Variations

Want to switch things up? Here are a few ideas:

Vegan Poli Adaptation

Substitute the ghee with coconut oil or any other vegan-friendly oil.

Gluten-Free Poli (Using Alternative Flours)

Use a gluten-free flour blend instead of maida or semolina. Rice flour and sorghum flour work well.

Spice Level Adjustment: Adding a Hint of Nutmeg or Cloves

My friend, Priya, loves adding a tiny pinch of nutmeg or cloves to the filling for a warmer, spicier flavor.

Festival Adaptations: Making Poli for Diwali or Holi

During Diwali, we often make smaller, bite-sized polis. For Holi, I sometimes add a tiny bit of saffron to the dough for a beautiful golden color.

Serving Suggestions

Serve the Date and Coconut Poli warm, with an extra drizzle of ghee or a dollop of butter. It’s delicious on its own, or you can pair it with a glass of warm milk or a cup of chai.

Storage Instructions

Leftover poli can be stored in an airtight container at room temperature for up to 2 days. Reheat gently on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is the shelf life of Date and Coconut Poli?

Best enjoyed fresh, but will stay good for up to 2 days at room temperature in an airtight container.

Can I make the date filling ahead of time?

Absolutely! You can make the filling up to a week in advance and store it in the refrigerator.

What can I substitute for jaggery in this recipe?

Brown sugar is the closest substitute, but it won’t have the same depth of flavor. You can also use maple syrup, but reduce the amount slightly.

Is semolina flour better than maida for making poli?

It depends on your preference! Semolina adds a bit of texture, while maida makes it softer. Try a mix of both!

How do I prevent the poli from becoming hard?

Don’t overcook it! Cook on medium heat and drizzle generously with ghee. Also, make sure the dough is well rested.

Enjoy making this delicious Date and Coconut Poli! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!