Sanjori Bread Recipe (Maharashtrian Sweet Flatbread Stuffed with Halwa)
Sanjori Bread Recipe is a Maharashtrian dessert flatbread stuffed with halwa. It is similar to Puran Poli or Obbattu in that the outer covering is made of maida/wheat flour and then stuffed with a sweet filling. For stuffing, this recipe uses Sheera or halwa prepared with rava, sugar and milk and water. I have replaced rava with broken wheat rava and sugar with jaggery, making this an indulgent but wholesome recipe. For extra crunchiness, you could also add semi ground almonds, cashew or pistachio to the sheera.
Ingredients
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For the Sanjori Bread dough
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1 1/2 Whole Wheat Flour
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Salt
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to taste
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1 tablespoon Ghee
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Water
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to knead
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For the halwa filling
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3/4 cup Broken Wheat (Dalia/ Godumai Rava)
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1 teaspoons Cardamom Powder (Elaichi)
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1/2 cup Jaggery
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powdered
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1 cup Milk
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1 1/2 cup Water
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1 tablespoon Ghee
Instructions
Step 1
To begin making the Sanjori Bread Recipe, first sieve the wheat flour and salt into a mixing bowl
Step 2
Add ghee and crumble it together with your fingers till it resembles breadcrumbs
Step 3
Then, gradually add water a little at a time and knead to a smooth dough
Step 4
Cover the bowl and set the dough to rest for 30 minutes
Step 5
Meanwhile, prepare the sheera
Step 6
Place a kadai on the heat and add the ghee to it
Step 7
Add the wheat rava and roast on a low-medium heat until the rava is toasted and aromatic
Step 8
Lower the heat and gradually add water, sheera while stirring continuously to cook the halwa
Step 9
Then, add milk and mix well till cooked into a smooth mix
Step 10
Once wheat rava is cooked, add cardamom powder and powdered jaggery and stir well
Step 11
Cook the sheera until all the moisture is absorbed and halwa starts leaving the sides of the pan and comes together in a thickish consistency
Step 12
Take the sheera off the heat and allow it to cool completely
Step 13
Then, make lemon sized balls of it
Step 14
Now, divide the bread dough into equal sized portions (Same number as the sheera portions)
Step 15
Take a plastic sheet or banana leaf and grease it with a little oil
Step 16
Take a dough ball and flatten it a bit with your fingers into a small disc of about 3 inches diameter
Step 17
Place a portion of the sweet filling at the centre of the disc
Step 18
Bring the edges together to seal it completely and press over the greased plastic sheet or banana leaf
Step 19
Once again, using your fingers, press the stuffed, bread dough out into a thinner, wider disc called a poli
Step 20
Poli should not be very thick or very thin and the filling should not ooze out
Step 21
Place a skillet or tava on the heat
Step 22
Grease it lightly with a kitchen paper dabbed in ghee
Step 23
When it has warmed, place the prepared poli on it
Step 24
Keep the heat on medium and allow it to cook on one side
Step 25
When bubbles begin to appear on the top f the poli, apply ghee/oil all over the top of poli and flip it
Step 26
Repeat until both sides are cooked and evenly brown
Step 27
Repeat this with all the remaining portions of dough and sheera
Step 28
You can store the prepared Sanjori Bread in an airtight container until ready to serve
Step 29
If you are serving it on the same day, then keep poli at room temperature
Step 30
But, if you are going to serve it on the next day, then keep it in refrigerator
Step 31
Take it out of the refrigerator prior to serving, to allow the temperature to normalise a little, then re-heat it in a microwave or on a warm skillet, and serve the Sanjori Bread topped with ghee