Mango Poli (Parbhu Style)

Mango Poli (Parbhu Style)

This traditional Parbhu-style Mango Poli is a luscious, sweet flatbread stuffed with a rich, thickened mango jam filling. Ripe Alphonso or Payri mango pulp is slow-cooked with sugar and ghee until it transforms into a dense, aromatic 'puran' (filling), flavored with cardamom. Encased in a delicate, flaky semolina pastry, these polis are pan-fried in ghee until golden and crisp, offering a delightful contrast between the outer crust and the soft, fruity center.

Ingredients

  • 2 pounds Mango pulp (Alphonso or Payri) (Freshly extracted from ripe, fiberless mangoes (approx 6-7 medium mangoes).)
  • 1/2 pound Sugar (Use pure granulated sugar.)
  • 4 tablespoons Ghee (for filling) (Originally '1 navtank' (approx 2 oz).)
  • 1 pound Fine semolina or wheat flour (Originally 'white fine ravo' (semolina). Can use fine chiroti rava or all-purpose flour.)
  • 4 tablespoons Ghee (for dough) (Originally '1 navtank' (approx 2 oz).)
  • 1 cup Warm water (Originally '0.5 seer'. Adjust quantity as needed to form a soft dough.)
  • 1 tablespoon Cardamom seeds (Finely ground. Originally '1 tola' (approx 11g).)
  • 1/4 cup Rice flour (For dusting while rolling. Quantity estimated.)
  • 1/2 cup Ghee (for frying) (As needed for frying the polis.)

Instructions

  1. 1Wash the mangoes thoroughly. Remove the peel near the stem and squeeze out all the pulp and juice completely, ensuring no skin or fiber remains. You will need 2 pounds of this clean pulp.
  2. 2In a heavy-bottomed pan, combine the mango pulp and sugar. Mash well to ensure there are no lumps. Cook over medium heat, stirring constantly. When the mixture thickens, add 4 tablespoons of ghee. Reduce the heat to low and continue stirring until the mixture becomes stiff and the ghee begins to separate. Remove from heat immediately before the ghee separates too much, otherwise the filling will become tough ('chivat') and difficult to roll. If it does become tough, add a little boiling water, cook briefly until soft again, and re-thicken.
  3. 3While the filling cools, prepare the dough. Take the fine semolina (or flour) and mix in 4 tablespoons of ghee. Add the warm water gradually and knead thoroughly to form a soft, pliable dough. Cover with a cloth and let it rest until the filling is ready.
  4. 4Once the cooked mango filling has cooled slightly, mix in the finely ground cardamom seeds until evenly distributed.
  5. 5Divide both the dough and the filling into equal-sized balls (about the size of a lime). Take a dough ball and shape it into a small, deep cup ('kholiyu'). Place a ball of filling inside and seal the opening tightly. Dust a board with a very small amount of rice flour. Place the stuffed ball on the flour, sealed side down. Roll it out gently, flipping once, into a very thin, smooth, round flatbread (poli), similar to a thin rice roti.
  6. 6Heat a clean griddle or skillet over medium heat. Grease it with about 1/2 teaspoon of ghee. Place the rolled poli on the hot griddle. Apply a little ghee on the top surface with a spatula. Add small amounts of ghee around the edges as needed. When the bottom is cooked, carefully flip it over using a spatula so it does not break. Cook the other side until golden brown spots appear. Remove from heat and repeat with the remaining polis.
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