Coconut stuffed boli Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, salt, and water to make a soft dough.
• STEP 2.Divide the dough into small balls and roll them into thin circles.
• STEP 3.In a separate bowl, mix grated coconut, jaggery, cardamom powder, and a pinch of salt to make the filling.
• STEP 4.Place a spoonful of the coconut filling in the center of each dough circle and fold it over to seal the edges.
• STEP 5.Gently press the stuffed dough to flatten it slightly.
• STEP 6.Heat a griddle or tawa over medium heat and cook the boli on both sides until golden brown and crispy.
• STEP 7.Serve the coconut stuffed boli warm as a snack or dessert.

Cooking Tips

• Make sure the dough is soft and pliable to ensure a smooth and even texture of the boli.
• You can adjust the sweetness of the filling by adding more or less jaggery according to your taste.
• To prevent the boli from sticking to the griddle, lightly grease it with ghee or oil before cooking.

Storage and Serving

• Coconut stuffed boli can be stored in an airtight container at room temperature for up to 2 days.
• To reheat, warm the boli in a microwave or on a griddle until heated through.
• Serve the boli as a snack with a cup of tea or coffee, or as a dessert after a meal.