Goan Poee Bread with Chanyachi Bhaji

Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.

Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.

Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.

Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.

Combine and Simmer

• Carefully add the cooked chickpeas along with all of their cooking liquid to the pan.
• Add the remaining 0.5 tsp of salt (or to taste), tamarind paste, and optional jaggery. Stir well to combine all the ingredients.
• Bring the mixture to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 7-10 minutes. This allows the chickpeas to absorb the flavors of the masala.
• If the bhaji becomes too dry, add a splash of hot water to reach your desired consistency.

Garnish and Serve

• Turn off the heat. Stir in the freshly grated coconut and chopped coriander leaves.
• Gently mix everything together. Let it rest for a few minutes before serving.
• Serve Chanyachi Bhaji hot with jowar bhakri, chapati, or as a side dish with dal and rice.