Asha Maharaj Poli Recipe [repack] May 2026

The Authentic Asha Maharaj Poli Recipe: A Taste of Maharashtrian Devotion

When we talk about Maharashtrian cuisine, the conversation often leans towards the fiery Misal Pav, the comforting Puran Poli, or the tangy Kokam Aamti. However, tucked away in the pages of traditional Brahminical cooking and temple kitchens (maths) is a humble yet divine dish known as Asha Maharaj Poli.

  1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
  2. Add the ghee or oil and mix until the dough comes together.
  3. Gradually add the lukewarm water and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Variations

  • Coconut poli: Add 1/2 cup grated fresh or desiccated coconut to the filling and reduce dal.
  • Sweetened dal-free version: Use sweetened khoya (mawa) spiced with cardamom as filling for a richer dessert.
  • Vegan: Use plant-based fat (coconut oil or vegan butter) instead of ghee; jaggery is typically vegan-friendly.

Asha Maharaj is a household name in South African Indian cuisine, known for preserving generations of culinary heritage through her clear and accessible recipes. Her " asha maharaj poli recipe

  1. Make equal portions of dough (lemon-sized) and filling (slightly smaller than the dough ball).
  2. Flatten a dough ball and place the filling inside. Seal tightly, pinching off any excess dough.
  3. Lightly dust your rolling surface with flour. Gently roll the stuffed ball into a small circle (approx. 4 inches).
  4. Fold: Apply a drop of ghee. Fold the circle into a square (like an envelope) or a double-layer rectangle.
  5. Roll again: Gently roll this folded piece back into a thin, 6-inch circle. This creates the laminations—thin, flaky layers when cooked.

For the Layering (The "Paste"):

  1. Make the dough: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Add the ghee or oil and mix until the dough comes together. Gradually add the lukewarm water and knead for 5-7 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: In a separate bowl, mix together the sugar, coconut, cinnamon, cardamom, nutmeg, and salt. Add the ghee or oil and mix until well combined.
  3. Divide the dough: Divide the dough into 8-10 equal portions. Roll out each portion into a thin circle, about 6 inches in diameter.
  4. Fill the dough: Place a tablespoon or two of the coconut filling in the center of each dough circle. Fold the dough over the filling to form a triangle or a square shape, and press the edges together to seal the poli.
  5. Cook the poli: Heat a non-stick pan or griddle over medium heat. Cook the poli for 1-2 minutes on each side, until it's golden brown and puffed up. Brush with ghee or oil and serve warm.

For the Outer Dough (Kasar)

  • 2 cups Whole Wheat Flour (Godhumai maavu / Atta)
  • 1/4 cup Sorghum Flour (Jowar atta) – Optional, but adds authenticity
  • 1/2 tsp Salt
  • 1 tbsp Oil (Traditionally peanut or sunflower oil)
  • Warm Water (approx. 3/4 cup) – for kneading