Polelu
Paper-thin Telangana sweet flatbread stuffed with lentil jaggery mix.
About this dish
Polelu (also known as Bhakshalu) is a delicate, paper-thin sweet flatbread from Telangana, traditionally prepared during festivals like Ugadi or Vinayaka Chavithi. Unlike the thicker Puran Poli of Maharashtra, Polelu is famous for its transparency and soft, melt-in-the-mouth texture. It requires significant skill to roll out the dough, which is enriched with generous amounts of oil.
Ingredients
The Outer Dough
- 250 g All-purpose Flour (Maida) or Chiroti Rava
- 1/2 tsp Turmeric (for color)
- 100 ml Neutral Oil (for soaking)
- Water as needed for a very soft dough
The Sweet Stuffing (Purnam)
- 250 g Chana Dal (Bengal Gram)
- 250 g Jaggery, grated
- 1 tsp Cardamom Powder
- 1/2 tsp Nutmeg Powder
- 1 tbsp Ghee
Method
- 1
Prepare the Dough
Mix flour and turmeric with enough water to make a very soft, sticky dough. The consistency should be looser than regular roti dough. Pour the oil over the dough so it is completely submerged; let it rest for at least 2 hours. This resting period develops the gluten required for extreme elasticity.
- 2
Cook the Lentils
Pressure cook the chana dal with just enough water until soft but not mushy (about 2-3 whistles). Drain every drop of excess water using a fine colander. The dal must be dry to ensure a stable filling.
- 3
Create the Purnam
Mash the dal or grind it to a smooth paste. In a heavy pan, combine the dal paste and grated jaggery. Cook on medium heat, stirring constantly. The mixture will first liquefy and then thicken into a mass that leaves the sides of the pan.
- 4
Flavor the Filling
Once the filling is thick, add cardamom powder, nutmeg, and ghee. Mix well and let it cool completely. Once cool, divide into lemon-sized balls. The filling should be smooth and free of lumps.
- 5
Stuffing Technique
Take a small portion of the rested dough (about half the size of the filling ball). Flatten it on a greased plastic sheet or banana leaf. Place the purnam ball in the center and wrap the dough around it, sealing the edges and pinching off any excess.
- 6
Rolling to Transparency
Gently press the stuffed ball and roll it out using your fingers or a rolling pin on the greased sheet. Aim for a very thin, translucent circle where the yellow filling is visible through the dough. Use oil to prevent sticking.
- 7
Griddle Cooking
Carefully lift the sheet and flip the Polelu onto a hot, ungreased or lightly greased Tawa (griddle). Cook on medium heat for barely 30-45 seconds per side. It should develop tiny brown spots but remain soft.
- 8
Stacking
Remove from the heat and immediately stack them on top of each other while hot. Stacking helps maintain moisture through residual steam, keeping the Polelu soft for hours.
Notes & variations
- If the filling is too soft, the Polelu will break; cook it longer to evaporate moisture.
- The dough must be rested in oil; skipping this makes it impossible to roll thinly.
- You can use a mix of wheat flour and Maida for a healthier version, though it will be less elastic.
- Store in an airtight container for up to 3 days at room temperature.
Serve with
Serve warm with a generous drizzle of melted ghee and hot milk.
Cook's note
Use a heavy-duty plastic sheet or a parchment paper to roll them out; it makes transferring the thin dough to the pan much easier.