Khavyachi Poli | How to make Khavyachi Satori

Published: Apr 12, 2016 · Modified: Dec 1, 2020 by Srivalli · 22 Comments

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

Khavyachi Poli

Makes about 12 to 15 small 5 inch Rotis

Ingredients Needed:

For the Filling :

Khoya - 1 cup

Sugar - 3/4 cup

Ghee - 2 tsp

Gram Flour - 1/2 cup
Roasted chopped mixed nuts - 3 tbsp

Cardamom Powder a pinch

For the outer Cover:

All Purpose Flour - 3/4 cup

Wheat flour - 1/4 cup

Ghee - 3 tbsp

Pinch of Salt

All-purpose flour for dusting

How to make Khavyachi Poli

For the dough

In a wide bowl, take the flours along with salt and ghee. Rub well and then slowly add water to knead into a stiff dough. If you using oil, heat the oil till hot, pour over the flour, mix well and then add water to knead into a stiff dough. Cover and let it rest for 30 mins until you prepare the stuffing.

For the stuffing

Heat a nonstick pan with a tsp ghee, add Khoya and keep stirring over medium-low heat until it gets pinkish color. Transfer to a bowl.

Next, add another tsp of ghee, add the gram flour, and roast till it turns colour. Similarly, roast the chopped nuts.

Take everything in a bowl along with sugar and make a dough. Add ghee and ensure everything is mixed well.

Since I was going to make as a parotta, I crumbled the stuffing again.

To make the Satori

Divide the dough into equal balls. Dust well and roll out into 6-inch discs.

Sprinkle the stuffing on top and from one end start rolling upwards, covering the stuffing. Adjust the ends to ensure all the stuffing is well covered. Tightly seal as a rope and make another circle as shown.

Now dust with flour and gently roll into 5 inc discs.

Heat a tawa, grease with ghee, and cook the roti on both sides till done.

These rotis stay fresh for nearly 3 to 4 days.

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Recipe

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