Thengai poorna boli | How to make Thengai poorna boli

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ByPushpa kannan
Created on 15th Mar 2017
  • Thengai poorna boli, How to make Thengai poorna boli
Thengai poorna boliby Pushpa kannan
  • Thengai poorna boli | How to make Thengai poorna boli (0 likes)

  • 1 review
    Rate It!
  • By Pushpa kannan
    Created on 15th Mar 2017

About Thengai poorna boli

Traditional sweet made in south India

Thengai poorna boli, a marvellous creation to spice up your day. Thengai poorna boli is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingThengai poorna boli is just too tempting. This amazing recipe is provided by Pushpa kannan. Be it kids or adults, no one can get away from this delicious dish. How to make Thengai poorna boli is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Thengai poorna boliby Pushpa kannan. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Thengai poorna boli is just the appropriate recipe to serve as many as 2. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time60mins
  • Cook Time60mins
  • Serves2People
Thengai poorna boli

Ingredients to make Thengai poorna boli

  • 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

How to make Thengai poorna boli

  1. 1- Mix maida , Sesame oil , and water.
  2. 2- Make a dough and keep aside for half an hour.
  3. 3- Take a kadayi and add water , let it boil.
  4. 4- Add jaggery let it boil
  5. 5 - Strain the boiled jaggery water.
  6. 7- Add the strained jaggery water back to kadayi.
  7. 8- Add the grated coconut.
  8. 9- Stir well so that jaggery and coconut mix well.
  9. 10- Add required ghee , mix well
  10. 11- Add a pinch of salt, elaichi powder and some ghee to the jaggery mixture , mix well and keep side.
  11. 12- Take the dough, roll it well.
  12. 13- Make small round balls with maida dough.
  13. 14 - Take a ball roll it as a chapathi.
  14. 15- Add the coconut jaggery filling inside the chapathi.
  15. 16- Close the chapathi with the jaggery stuffing.
  16. 17- Again roll it as a chapathi.
  17. 18- Now roast this chapathi and smear ghee all over.
  18. 19- Turn the boli on the other side.
  19. 20- Serve hot or warm with little ghee on top.
My Tip: When jaggery and grated coconut are mixed well in the kadayi take care it does not get burnt..cook it in low flames

Reviews for Thengai poorna boli (1)

Diksha Wahi5 months ago
Nice sweet recipe!

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