Khavyachi Poli | How to make Khavyachi Satori

>>  Wednesday, April 13, 2016

Khavyachi Satori - A to Z Maharashtrian Sweets

For the 11th day of doing this Journey through the Cuisines, I picked up to do Khavyachi Poli / Khavyachi Satori / Khava Poli / Mawa Roti. This is a rich shahi type of roti that's made with a stuffing of Khova/ Mawa mixed with Dry Nuts. It is so rich and cooked in ghee, so has a longer shelf life.

For K, I picked up to do Khavyachi Poli or Khavyachi Satori, while I also had a choice of making Khirapat/ Dry Sweet Coconut Mixture or Khaju Rolls. The last two didn't appeal much and I settled with Khavyachi Satori. This was one interesting dish and I had read about a couple of recipes to have an idea on how this was made. Some had a very flaky outer layer, even though the method didn't talk much about adding ingredients that will result in the flaky roti.

So I settled on this recipe and went about making my own way of making parotta based on the images I saw on the net. Without ghee/butter, the outer layer will never become flaky or at least hot oil should be used. And also, since the rotis seem to be rich, I took the liberty to make it layers and flaky by cooking with ghee. 

The rotis turned out awesome and stayed for nearly 3 to 4 days at room temperature.
Making the Outer Layer
Making the stuffing

Making of the Poli

Khavyachi Poli

Makes about 12 to 15 small 5 inch Rotis

Ingredients Needed:

For the Filling :

Khoya  - 1 cup 
Sugar - 3/4 cup 
Ghee - 2 tsp 
Gram Flour - 1/2 cup
Roasted chopped mixed nuts - 3 tbsp
Cardamom Powder a pinch

For the outer Cover:

All Purpose Flour - 3/4 cup 
Wheat flour - 1/4 cup
Ghee - 3 tbsp 
Pinch of Salt
All-purpose flour for dusting

How to make Khavyachi Poli

For the dough

In a wide bowl, take the flours along with salt and ghee. Rub well and then slowly add water to knead into a stiff dough. If you using oil, heat the oil till hot, pour over the flour, mix well and then add water to knead into a stiff dough. Cover and let it rest for 30 mins until you prepare the stuffing. 

For the stuffing

Heat a nonstick pan with a tsp ghee, add Khoya and keep stirring over medium-low heat until it gets pinkish color. Transfer to a bowl.

Next, add another tsp of ghee, add the gram flour and rost till it turns colour. Similarly roast the chopped nuts. 

Take everything in a bowl along with sugar and make a dough. Add ghee and ensure everything is mixed well. 

Since I was going to make as a parotta, I crumbled the stuffing again.

To make the Satori

Divide the dough into equal balls. Dust well and roll out into 6-inch discs.

Sprinkle the stuffing on top and from one end start rolling upwards, covering the stuffing. Adjust the ends to ensure all the stuffing is well covered. Tightly seal as a rope and make another circle as shown.

Now dust with flour and gently roll into 5 inc discs.

Heat a tawa, grease with ghee and cook the roti on both sides till done. 

These rotis stay fresh for nearly 3 to 4 days. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


Usha April 13, 2016 at 12:13 AM  

Khova poli with all those nuts looks yummy.

Suma Gandlur April 13, 2016 at 2:52 AM  

The polis sound yummy. I was under the impression that Maharashtrians used only wheat flour for polis.
BTW did you buy all new props for this marathon? Forgetting to mention but they all look good.😀

rajani April 13, 2016 at 7:42 AM  

I am surprised it stayed for 3-4 days :-). Looks really delicious Valli!

vaishali sabnani April 13, 2016 at 4:23 PM  

I am drooling Valli...the whole concept of khoya, nuts and ghee is so rich , looks absolutely fabulous.

Srivalli April 13, 2016 at 4:40 PM  

Suma Yes the puran poli is made with wheat flour, whereas this one is with mawa and is very rich...thank you, the props used for this marathon are new, some were borrowed from padma..:)

Amara Annapaneni April 13, 2016 at 5:25 PM  

Khova, nuts and how the Poli is folded the entire process is lovely and those poli's look delicious:)

Sapana Behl April 13, 2016 at 8:04 PM  

Omg that is one rich and decadent looking poli. The stuffing sounds too tempting.Lovely presentation .

Srividhya Gopalakrishnan April 13, 2016 at 9:50 PM  

super sweet and super rich. Very nice

The Pumpkin Farm April 13, 2016 at 10:00 PM  

we usually get this from a shop near by...your version looks so rich and decadent...nice one

Priya Suresh April 14, 2016 at 12:43 AM  

Am in love with the filling, such a fantabulous poli Valli, wish i have khoya at home to make some polis this weekend.

Pavani N April 14, 2016 at 4:02 AM  

Wow, these polis are such a rich and decadent treat. Making them like parottas is so interesting and the filling sounds absolutely delicious.

Nalini's Kitchen April 14, 2016 at 4:24 AM  

Wow!!poli with nuts and khoya sounds so rich and inviting.Perfect round polis.

Gayathri Kumar April 14, 2016 at 9:34 AM  

That is an awesome flaky poli Valli. The filling sounds so rich..

Harini-Jaya R April 16, 2016 at 5:47 AM  

Awesome poli, Valli.

Smruti Shah April 17, 2016 at 1:42 AM  

This looks pretty similar to Puran Poli, but as you mentioned it is super rich! Amazing idea and great dish Valli!!

Padma Rekha April 17, 2016 at 8:15 PM  

Looks so tempting and these are known as kova bobbatlu not a traditional Andhra sweet but people started making them now may be adopted from Maharashtra cuisine..

Sandhya Ramakrishnan April 18, 2016 at 8:47 AM  

What a rich poli this is with khoya and nuts. Also rolling the poli is different from what I am used to.

Kalyani April 20, 2016 at 12:46 PM  

khoya ,nuts and ghee surely make it super rich ... m yet to attempt any poli all on my own !! this looks delish

Chef Mireille April 28, 2016 at 10:00 AM  

unfortunately my allergy/intolerance has increased making me afraid of things with nuts but this looks oh so delicious

Ruchi Indu May 14, 2016 at 9:34 AM  

You are introducing many varieties of Poli recipes. Loved all of them...

Nisha Sundar May 30, 2016 at 7:48 PM  

Such a rich and decadent sweet Valli. Love the filling. :)

veena krishnakumar June 4, 2016 at 6:26 PM  

This is so rich valli. I am drooling here

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