Serve hot with a dollop of white butter, fresh curd, or Goda Masala sprinkled on top.

Calories: ~250 | Fat: 12g (mostly ghee) | Carbs: 30g | Protein: 5g | Fiber: 4g

While indulgent, this recipe uses no processed oils or preservatives. The besan adds protein, and the sesame seeds offer calcium.

  • For the dough
  • For assembling and cooking

    • Yield: about 8–10 medium polies

    In a large mixing bowl, combine the flour, semolina, and salt. Add the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Asha’s Tip: This step ensures the poli remains soft and not rubbery.

    Gradually add warm water, a little at a time, and knead into a soft, pliable dough. The dough should be softer than a standard roti dough but not sticky. Once kneaded, coat the dough ball lightly in oil or ghee, cover with a cloth, and let it rest for at least 30 minutes. This is non-negotiable!

    Before we knead the flour, we must understand the origin. Asha Maharaj (often spelled Ashaji Maharaj) was a wandering saint who established several Mathas (monasteries) across Maharashtra. Unlike the rich, ghee-laden Puran Poli which is a dessert, the Asha Maharaj Poli was designed for sustenance.

    The legend states that this poli was created to feed large groups of pilgrims without wasting resources. It is a "two-in-one" bread: the outer layer is made of whole wheat or millet (jowar/bajra), while the inner layer is a split chickpea (chana dal) paste. It is neither too sweet nor too savory, striking a perfect balance that allows it to be eaten with spicy thecha, plain yogurt, or even milk.

    The Asha Maharaj Poli is more than a recipe – it’s a piece of Maharashtrian culinary heritage. The first bite will reward you with a crackle, followed by the sweetness of coconut and jaggery, and then the soft, layered inside. It’s perfect for festivals, a special breakfast, or even a tea-time treat.

    Try this recipe and taste the legacy of Asha Maharaj in your own home.

    Have you made this poli? Share your experience and tag us with your golden, flaky creation!

    For the Outer Dough (The Cover):

    For the Filling (The Puran):

    If you grew up in a Hindu household in South Africa, or if you have ever had the pleasure of attending a religious ceremony (puja) or a wedding, you know that no thali is complete without one specific sweet treat: Poli.

    But not all poli are created equal. We’ve all encountered the tough, chewy versions that sit heavy in the stomach. Then, there is the gold standard—the kind that is whisper-thin, soft as a napkin, and melts on the tongue leaving only the rich taste of ghee and cardamom.

    For generations of home cooks in South Africa, the benchmark for this perfection has always been Asha Maharaj. A legend in the culinary world, Asha Maharaj taught us that cooking is not just about following instructions; it is about technique, patience, and love.

    Today, we are diving into the secrets behind Asha Maharaj’s iconic Poli recipe. Whether you are a novice attempting your first Diwali sweet or a seasoned pro looking to recapture that nostalgic texture, this guide will help you achieve perfection.