Ghadichi Poli
A soft, flaky flatbread from Maharashtra that wraps a sweet, cardamom-scented jaggery filling inside a whole wheat dough. The jaggery melts as the poli cooks on a hot griddle, caramelizing at the edges and giving each bite a warm, toffee-like richness. A festive treat made for Makar Sankranti and winter gatherings, best enjoyed with a drizzle of warm ghee.
For 6 servings
- prep · ~3 min
Make the jaggery filling.
In a bowl, mash the grated jaggery with your fingers to break any lumps. Add powdered cardamom seeds, nutmeg powder, and a pinch of salt. Mix well until the jaggery is smooth and cohesive. The filling should hold together when pressed.
TIPIf your jaggery is too hard, warm it gently in a pan for 30 seconds to soften it before mixing. - knead · ~15 min
Knead a soft, smooth dough.
Place whole wheat flour in a large mixing bowl. Add 1 tablespoon of ghee and mix until the flour resembles breadcrumbs. Gradually add warm water, kneading for 5 to 7 minutes, until you have a soft, pliable dough that is not sticky. Cover and rest for 10 minutes.
TIPA well-rested dough rolls out more easily and is less likely to tear when enclosing the filling. - assemble · ~2 min
Portion dough and filling into equal balls.
1.Divide the rested dough into 6 equal balls (approximately 60g each).2.Divide the jaggery filling into 6 equal portions and roll each into a ball. - prep · ~5 min
Stuff and seal the dough balls.
1.Dust the work surface lightly with flour. Take one dough ball and flatten it into a 3-inch disc.2.Place one jaggery ball in the center. Gather the edges of the dough up and around the filling, pinching to seal completely.3.Gently flatten the sealed ball between your palms, then place seam-side down on the dusted surface.TIPSeal the dough tightly with no cracks — any opening will leak jaggery onto the hot griddle and burn. - prep · ~4 min
Roll the stuffed poli gently.
Dip the sealed ball lightly in dry flour. Using a rolling pin, roll gently from the center outwards into a disc about 5 to 6 inches in diameter. Apply very light, even pressure. If the filling feels like it's pushing out, stop and seal the edge before continuing. Keep the poli evenly thick.
TIPFlour your rolling surface and the dough ball well to prevent sticking, but avoid dragging — lift and rotate the poli frequently. - fry · ~8 min
Cook the poli on a hot griddle.
1.Heat a tawa or flat griddle over medium heat until moderately hot.2.Carefully lift the rolled poli and place it on the hot tawa. Cook for 30 to 45 seconds until small golden spots appear on the underside.3.Flip the poli. Drizzle about half a teaspoon of ghee on the cooked side and around the edges.4.Flip again and apply light pressure with a spatula to encourage puffing and even browning. Cook another 30 seconds until both sides are golden with darker caramelized spots.TIPKeep heat at medium. Too high and the outside burns before the jaggery inside melts; too low and the poli dries out instead of cooking to a soft, flaky texture. - serve
Serve warm with ghee.
Remove the cooked poli to a plate. Brush the top lightly with additional ghee while still hot. Stack and repeat with the remaining dough and filling. Serve immediately while warm and soft.
TIPDo not cover tightly with a lid while stacking — the steam softens the polis and can make them sticky. Instead, store them loosely wrapped in a clean kitchen towel.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough for at least 10 minutes relaxes the gluten, making it easier to roll without tearing.
- 2If the jaggery feels too hard to mix, warm it briefly in a pan until pliable before adding spices.
- 3Seal the stuffed dough balls completely with no cracks to prevent jaggery from leaking onto the tawa.
- 4Roll the poli with gentle, even strokes from the center outward to keep the filling evenly distributed.
- 5Use medium heat on the griddle so the jaggery melts fully without burning the outer dough.
- 6Drizzle ghee around the edges after the first flip to encourage crisp, caramelized spots.
- 7Stack finished polis loosely in a clean towel; a tight lid traps steam and makes them sticky.
Adapt it for your goals.
Nutty Ghadichi Poli
Add 2 tablespoons of finely chopped almonds or grated coconut to the jaggery filling for extra crunch and a mild nuttiness that complements the cardamom.
Vegan Ghadichi PoliVegan Ghadichi Poli
Replace ghee in the dough and for brushing with a neutral vegetable oil or coconut oil; the texture remains soft and the jaggery flavor stays prominent.
Khajur (Date) VariationKhajur (Date) Variation
Substitute half the jaggery with finely chopped dates for a deeper, fruitier sweetness and a more sticky, toffee-like filling.
Why this is on our healthy list.
Natural Sweetener Source
Jaggery is an unrefined sugar that retains trace minerals like iron, magnesium, and potassium, offering a more complex sweetness than white sugar.
Rich in Whole Grains
Whole wheat flour provides dietary fiber, which aids digestion and helps maintain steady energy levels.
Digestive Aid from Spices
Cardamom and nutmeg in the filling are traditionally used to stimulate digestion and reduce bloating after a rich meal.
Frequently asked questions
The dough may be too thin or cracked at the seal. Ensure the filling ball is completely enclosed, and keep the rolled thickness even—dust lightly with flour if sticking.
