Khavyachi Satori - A to Z Maharashtrian Sweets
For the 11th day of doing this Journey through the Cuisines, I picked up to do Khavyachi Poli / Khavyachi Satori / Khava Poli / Mawa Roti. This is a rich shahi type of roti that's made with a stuffing of Khova/ Mawa mixed with Dry Nuts. It is so rich and cooked in ghee, so has a longer shelf life.
For K, I picked up to do Khavyachi Poli or Khavyachi Satori, while I also had a choice of making Khirapat/ Dry Sweet Coconut Mixture or Khaju Rolls. The last two didn't appeal much and I settled with Khavyachi Satori. This was one interesting dish and I had read about a couple of recipes to have an idea of how this was made. Some had a very flaky outer layer, even though the method didn't talk much about adding ingredients that will result in the flaky roti.
So I settled on this recipe and went about making my own way of making parotta based on the images I saw on the net. Without ghee/butter, the outer layer will never become flaky, or at least hot oil should be used. And also, since the rotis seem to be rich, I took the liberty to make it layers and flaky by cooking with ghee.
The rotis turned out awesome and stayed for nearly 3 to 4 days at room temperature.
Making the Outer Layer
Making the stuffing
Making of the Poli
Roasted chopped mixed nuts - 3 tbsp