Going back to basics --- Ghadichi Poli

I am back with yet another entry for the RCI- Maharashtrian Cuisine event for this month, hosted by none other than our very own, Nupur of 'One Hot Stove'. Today's post is more of a technique, rather than a recipe, which I think (I hope I am right!) is unique to Maharashtrians.
We are all familiar with the Indian bread, popularly known as 'Roti/Chapati'. Well, I am sharing my way of making this roti which is called 'Ghadichi Poli' in Marathi. So what is the difference? The difference lies in the name itself...'ghadi' means 'fold', and so 'ghadichi poli' means folded roti. This technique is similar to that of making parathas, with the exception that parathas are thicker while poli is thinner. The folds in the poli are revealed as 'padar' (layers-for lack of a better word), once it puffs up and cooks. Experts like my MIL and my mom can manage upto 4 'padar' to their poli! The philosophy here is, the more 'padar' to your poli, the better ! :)
My mom always made 'ghadichi poli' and whenever I used to get a chance, I used to grab a hot poli right off the tava (griddle), apply some homemade tup (ghee), roll it up and eat it! Even my MIL makes polis this way and so, both my husband and me, are addicted to ghadichi poli. I have often heard my friends complaining that it is very difficult to make ghadichi poli, and so they normally opt for regular rotis/phulkas. But trust me on this, making ghadichi poli is no more difficult than making a regular roti/phulka. The part which makes people shy away from ghadichi poli, I think, is the ability to make a round poli from a triangle; but with a little practice, and patience, this can be achieved. Before you know it, you will be able to roll out round, thin and soft polis, in no time!


Ingredients: (makes 7-8 polis)
Kanik (atta) 1 1/2 cups (I use Sujata Atta)
Water to knead the dough
A little salt
Oil

Method:
Knead the dough as you would for a regular roti/chapati by hand or in the food processor. Nupur of 'One Hot Stove' has described this process very well here. The dough should be soft and a little elastic. Once the dough is ready, cover it and let it sit for at least 30 minutes. Once you are ready to make the poli, apply a few drops of oil to the dough and knead it again.

Before you start rolling out your poli, make sure that you start heating the tava (griddle). It should be neither too hot nor too cold.
Now, take a small ball of dough like so,

Roll it out like this,


The next step is to apply 1-2 drops of oil on the rolled out poli, and then to fold it into half to form a semicircle, like this...

Apply a drop or two of oil on the surface again and then fold it, to form a triangle like this,


Now, apply a little flour to it like so...

Start rolling out the poli,

To ensure that the poli is round, roll on the edges and keep turning the poli frequently. I have found that it is easier to make a triangular poli round when it is smaller in size.

Now keep rolling the poli on the edges, turning it as you roll, to increase its diameter. Avoid rolling too much at the center of the poli, otherwise it will become too thin at the center and will turn out like a papad. The trick is to keep it thick in the middle and thin at the edges. Apply some flour if it starts sticking to the polpat (platform).
Your poli should look like this,

Transfer the poli onto the tava and cook. Keep flipping to cook on both sides.


Pressing with the end of the rolling pin sometimes helps the poli to puff up...

like so,

and finally, your poli is ready !

Enjoy hot with homemade tup (ghee) and any bhaaji (curry) of your choice! These polis will stay soft till evening and even the next day, so no worries :)


(A big thanks goes to my hubby dearest for patiently clicking these pictures while I made the 'poli')