Name: Thengai poorna boli recipe by Pushpa kannan at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 2
Ingredients: Maida- 1 cup; Jaggery- half cup; Grated coconut - 1 cup; Ghee - half cup; Elaichi powder- little; Water - Required amount; Salt - a Pinch; Sesame oil - one table sp

Ingredients Serving: 2

Maida- 1 cup
Jaggery- half cup
Grated coconut - 1 cup
Ghee - half cup
Elaichi powder- little
Water - Required amount
Salt - a Pinch
Sesame oil - one table sp

Instructions

1- Mix maida , Sesame oil , and water.
2- Make a dough and keep aside for half an hour.
3- Take a kadayi and add water , let it boil.
4- Add jaggery let it boil
5 - Strain the boiled jaggery water.
7- Add the strained jaggery water back to kadayi.
8- Add the grated coconut.
9- Stir well so that jaggery and coconut mix well.
10- Add required ghee , mix well
11- Add a pinch of salt, elaichi powder and some ghee to the jaggery mixture , mix well and keep side.
12- Take the dough, roll it well.
13- Make small round balls with maida dough.
14 - Take a ball roll it as a chapathi.
15- Add the coconut jaggery filling inside the chapathi.
16- Close the chapathi with the jaggery stuffing.
17- Again roll it as a chapathi.
18- Now roast this chapathi and smear ghee all over.
19- Turn the boli on the other side.
20- Serve hot or warm with little ghee on top.

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