Chutneychi Poli Paranthas stuffed with fresh coconut chutney This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Dec 2015 in Recipes Course New Update Main Ingredients Whole Wheat Flour, Fresh Coriander Cuisine Maharashtrian Course Breads Prep Time 51-60 minutes Cook time 51-60 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Chutneychi Poli 2 cups Whole Wheat Flour 1 medium Fresh Coriander chopped roughly chopped 1/4 cup Coconut 1/4 cup Peanuts 5-6 Green chilli 1 tablespoon Lemon juice 1 teaspoon Sugar to taste Salt 1/2 cup Ghee Method Sieve flour with half a teaspoon of salt. Add sufficient water and knead to make smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Combine coriander leaves, coconut, peanuts, green chillies, lemon juice, sugar, salt and grind to a thick smooth chutney without using water. Divide dough into eight equal portions and make pedas. Take a peda and flatten it by pressing. Place a spoonful of chutney in the centre, gather and seal the edges completely so that the chutney does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to make thin rotis (polis) of approximately six-inch diameter. Heat a tawa, place the poli on it and cook on moderate heat for a minute. Turn, apply a teaspoon of ghee on the poli and cook on low heat for half a minute turn it again, pour a teaspoon of ghee on the other side and continue to cook for a minute. Similarly prepare the remaining polis and serve hot. Nutrition Info Calories 2154 Carbohydrates 51.7 Protein 232.9 Fat 11.9 #Coconut #Ghee #Green chilli #Lemon juice #Peanuts #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article