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thengai poli

Thengai Poli / Coconut Puran Poli / Holige

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Thengai Poli is a flat bread usually prepared for the first day of Pongal – Bhogi. Pongal is a festival celebrated in Tamil Nadu to mark the harvest season. It’s a 3-day celebration and celebrated to Thank mother Earth. I have earlier shared a recipe to make Parrapu Poli in my blog. This is another variation and mainly prepared with coconut and jaggery with a hint of cardamom. It is also known as Puran Poli, holige or Obbattu. Festivals bring positive vibes to our homes as we decorate our house, prepare delicious goodies, buy new clothes, light up diyas and incense sticks. Pongal is more special to me as I met Shiva for the first time in Coimbatore during Pongal festival. 10 years have flown by since I have met, married him and each day has passed as a blessing…

Watch this quick video to make these delicious Coconut Puran Poli.

 

I’m again travelling to Coimbatore tomorrow for the pongal holidays and going to relive each moment with Shiva. Isn’t it fun to remember the old days when you were newly in love and so lost in each other 🙂 … So, I’m sharing the recipe for Thengai Poli and wish you all a very Happy Pongal and Sankranti <3

 

Coconut Puran Poli

 

 

thengai poli
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Thengai Puran Poli Recipe

Course Main Course
Cuisine Indian
Keyword poli
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • Maida/All purpose floor - 1 cup
  • Vegetable Oil - 2 tbsp
  • Salt - a pinch
  • Turmeric Powder - 1/4 tsp
  • Powdered Jaggery - 1 cup
  • Freshly grated Coconut - 1 Cup
  • Cardamom - 2 (powdered)
  • Ghee/Clarified butter - 1 tbsp

Instructions

  1. Add all purpose flour, salt and turmeric powder in a mixing bowl. Start kneading the dough by adding required water to make a soft dough.

  2. Add 1 tbsp oil and knead again. Now add 1 tbsp oil, knead and keep it covered for 30 minutes.

  3. Divide the dough into equal size balls.Heat a pan and add jaggery and 2-3 spoons of water. When the jaggery melts, add coconut and mix well. When it starts thickening, add cardamom powder, 1 tsp ghee and mix. Remove from the flame.

  4. Once it cools down, take a portion of the stuffing and make lemon size balls. 

  5. Now take a portion of the dough and flatten it with oil greased hands. Keep the poornam ball which we prepared earlier and close it. Flatten it again softly and keep it ready.

  6. Heat a griddle/tawa and slowly transfer the flattened poli onto it. Cook it on low flame till golden brown on both sides. Remove from the griddle and serve it hot. You can smear some ghee over it before serving. 

Yum

Comments

  1. Bam's Kitchen says

    Wishing you a happy festival. Your flat breads are so easy but so beautiful. I hope mine turn out as pretty as yours when I give this recipe a try. You have 2 lovely reasons to celebrate.

  3. swayam says

    Happy Pongal Priya!! Wish you a wonderful year ahead.. as for these puran poli…OMG!! so so good.. I love all things coconut and jaggery. In Orissa, we make something similar in a rice batter and that’s steamed. Thanks for visiting. try linking up to #SaucySaturdays if you can.. 🙂

  4. Chaicy says

    Ohh.. yumm, I do love Coconut Holige.. Thank you for sharing.

    xoxo – Style.. A Pastiche – styleapastiche.com – Drop by some time!

  6. Taylor says

    Unless I’m making a curry, I find Indian food sometimes daunting to make. You make these flatbreads look so easy!! I may just be saying goodbye to store-bought naan….

  8. michele says

    These look amazing … and like a food I could really enjoy! I don’t know what Jaggery is…. can you tell me a little bit about it?

  10. Fareeha says

    Oh my.. what a beautiful recipe and beautiful presentation.. I never thot the humble poli could look so exotic.. simply loving it

  11. Mayuri Patel says

    Happy Pongal. I love the gujarati style puran poli, which we stuff with sweeten tuvar dal filling. Must admit never have tasted one filled with coconut and jaggery. Looks yum.

  14. RV Mishra says

    Hello Ms Priya

    Today evening, me and one of my colleagues had visited a south-indian restaurant (in Calcutta) which had put up a special menu for Pongal

    Since we had to rush to attend a concert, we only Puran Poli, Tomato Pappu, a mix curry with gravy (don’t recollect the name) and sweet Pongal

    Till now, I only knew Puran Poli as sweet, but this was salty and tasted similar to a Chills – I loved it!
    The two sides seemed to have been roasted differently – the Server couldn’t explain clearly if it was made from rice flour

    I want to make it at home – please explain the entire process to me

    I am sure you and Mr Shiva enjoyed Pongal today at Coimbatore – do accept my best wishes!

    Warm regards

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