Thengai Puranam Poli | Coconut Poli

Thengai Puranam Poli, also known as Coconut Poli, is one of the most traditional and beloved South Indian sweet flatbreads. It is especially popular during festivals like Tamil New Year, Pongal, and other auspicious occasions.

The puranam (stuffing) in this poli is made with freshly grated coconut and jaggery, which gives it a naturally sweet and earthy flavor. The outer layer is a soft dough made with maida (all-purpose flour), which is rolled out and stuffed with the coconut-jaggery filling, then cooked on a hot tawa with ghee until golden and aromatic.

This simple yet flavorful poli is a must-have during Tamil New Year celebrations, offering a taste of tradition and nostalgia with every bite.

Tips for Perfect Thengai Puranam Poli

1. Coconut Freshness:

• Use freshly grated coconut for the best flavor and texture. Desiccated coconut can be used in a pinch but may alter the taste slightly.

2. Consistency of Puranam:

• Cook the coconut and jaggery mixture until it thickens slightly but remains moist. Overcooking will make it dry and hard to spread.

3. Dough Preparation:

• Knead the dough until it’s soft and pliable, then let it rest for 30 minutes to make rolling easier.

4. Sealing the Poli:

• Be gentle while sealing the edges to prevent the stuffing from leaking during rolling or cooking.

5. Cooking on Tawa:

• Use a moderate flame to cook the polis to a golden brown. Drizzle ghee generously for added flavor.

Health Benefits

While Thengai Puranam Poli is a festive sweet, it does offer some nutritional value due to its ingredients:

• Coconut: Rich in healthy fats, fiber, and essential minerals like manganese and selenium.

• Jaggery: A natural sweetener packed with iron and antioxidants.

• Ghee: Supports digestion and enhances the flavour .

Thengai Puranam Poli is a cherished traditional recipe that captures the essence of South Indian festive cooking. Its soft outer layer combined with the sweet coconut-jaggery filling creates a burst of flavors that is both satisfying and nostalgic.

This simple yet delightful dish is not only easy to prepare but also carries the warmth and love of family traditions. Make this Coconut Poli for your Tamil New Year celebration or anytime you want to enjoy a comforting, traditional South Indian sweet. Serve it warm with a dollop of ghee for a truly heavenly experience!

Ingredients

For Dough-

Maida-1 cup
Turmeric powder-1/2 tsp
Salt to taste
Gingelly oil

For Puranam / stuffing -

Grated coconut-1 cup
Jaggery-1/2 cup
Cardamom powder-a pinch
Ghee -1 tsp

Method

For Making Dough-

👉In a bowl mix maida, salt, turmeric powder , gingelly oil with water and make a soft pliable dough.
Allow it to rest for minimum 2 hours (knead the dough intermittently)
👉Again knead the dough before using.

For Making Puranam/stuffing-

👉Dissolve the jaggery in water and strain it to remove impurities set aside.
👉Heat ghee in a kadai, add grated coconut ,jaggery water and cardamom powder mix well.
👉Cook until the moisture is completely absorbed.
Allow it to cool .
👉Puranam/ stuffing is ready.

For making bholi-

👉Take a big lemon sized balls of the dough and place it on a greased banana leaf/clean plastic sheet/aluminium foil press it out a bit using your fingers.
👉Now take a small lemon sized balls of the thengai puranam and place it on the centre of the dough close it so that the puranam is fully covered with the maida dough and completely sealed.

👉Now using your fingers gently press it out to chapati shapes.

👉Heat a tawa and place the poli on it and cook for 2 minutes on one side flip and again cook the other side .
👉Use ghee+ gingelly oil for cooking the polis.
👉Serve.

Note-

Shelf Life-1 day
Yeilds-10.