Sanjori Bread Recipe (Maharashtrian Sweet Flatbread Stuffed with Halwa)
A vegetarian Maharashtrian Recipes recipe with /2 whole wheat flour, salt - to taste, ghee. Ready in 1h 40m, serves 5.
Curated bySachin Deshmukh🇮🇳
Instructions
31 steps- 1
To begin making the Sanjori Bread Recipe, first sieve the wheat flour and salt into a mixing bowl
/2 whole wheat flour(1)salt - to tastebroken wheat (dalia/ godumai rava)(3/4 cup) - 2
Add ghee and crumble it together with your fingers till it resembles breadcrumbs
ghee(1 tablespoon)ghee(1 tablespoon) - 3
Then, gradually add water a little at a time and knead to a smooth dough
water - to knead/2 water(1 cup) - 4
Cover the bowl and set the dough to rest for 30 minutes
- 5
Meanwhile, prepare the sheera
- 6
Place a kadai on the heat and add the ghee to it
ghee(1 tablespoon)ghee(1 tablespoon) - 7
Add the wheat rava and roast on a low-medium heat until the rava is toasted and aromatic
/2 whole wheat flour(1)broken wheat (dalia/ godumai rava)(3/4 cup) - 8
Lower the heat and gradually add water, sheera while stirring continuously to cook the halwa
water - to knead/2 water(1 cup) - 9
Then, add milk and mix well till cooked into a smooth mix
milk(1 cup) - 10
Once wheat rava is cooked, add cardamom powder and powdered jaggery and stir well
/2 whole wheat flour(1)broken wheat (dalia/ godumai rava)(3/4 cup)teaspoons cardamom powder (elaichi)(1)jaggery - powdered(1/2 cup) - 11
Cook the sheera until all the moisture is absorbed and halwa starts leaving the sides of the pan and comes together in a thickish consistency
- 12
Take the sheera off the heat and allow it to cool completely
- 13
Then, make lemon sized balls of it
- 14
Now, divide the bread dough into equal sized portions (Same number as the sheera portions)
- 15
Take a plastic sheet or banana leaf and grease it with a little oil
- 16
Take a dough ball and flatten it a bit with your fingers into a small disc of about 3 inches diameter
- 17
Place a portion of the sweet filling at the centre of the disc
- 18
Bring the edges together to seal it completely and press over the greased plastic sheet or banana leaf
- 19
Once again, using your fingers, press the stuffed, bread dough out into a thinner, wider disc called a poli
- 20
Poli should not be very thick or very thin and the filling should not ooze out
- 21
Place a skillet or tava on the heat
- 22
Grease it lightly with a kitchen paper dabbed in ghee
ghee(1 tablespoon)ghee(1 tablespoon) - 23
When it has warmed, place the prepared poli on it
- 24
Keep the heat on medium and allow it to cook on one side
- 25
When bubbles begin to appear on the top f the poli, apply ghee/oil all over the top of poli and flip it
ghee(1 tablespoon)ghee(1 tablespoon) - 26
Repeat until both sides are cooked and evenly brown
- 27
Repeat this with all the remaining portions of dough and sheera
- 28
You can store the prepared Sanjori Bread in an airtight container until ready to serve
- 29
If you are serving it on the same day, then keep poli at room temperature
- 30
But, if you are going to serve it on the next day, then keep it in refrigerator
- 31
Take it out of the refrigerator prior to serving, to allow the temperature to normalise a little, then re-heat it in a microwave or on a warm skillet, and serve the Sanjori Bread topped with ghee
ghee(1 tablespoon)ghee(1 tablespoon)
Rate this recipe
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Sanjori Bread Recipe (Maharashtrian Sweet Flatbread Stuffed with Halwa)
A vegetarian Maharashtrian Recipes recipe with /2 whole wheat flour, salt - to taste, ghee. Ready in 1h 40m, serves 5.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
31 steps- 1
To begin making the Sanjori Bread Recipe, first sieve the wheat flour and salt into a mixing bowl
/2 whole wheat flour(1)salt - to tastebroken wheat (dalia/ godumai rava)(3/4 cup) - 2
Add ghee and crumble it together with your fingers till it resembles breadcrumbs
ghee(1 tablespoon)ghee(1 tablespoon) - 3
Then, gradually add water a little at a time and knead to a smooth dough
water - to knead/2 water(1 cup) - 4
Cover the bowl and set the dough to rest for 30 minutes
- 5
Meanwhile, prepare the sheera
- 6
Place a kadai on the heat and add the ghee to it
ghee(1 tablespoon)ghee(1 tablespoon) - 7
Add the wheat rava and roast on a low-medium heat until the rava is toasted and aromatic
/2 whole wheat flour(1)broken wheat (dalia/ godumai rava)(3/4 cup) - 8
Lower the heat and gradually add water, sheera while stirring continuously to cook the halwa
water - to knead/2 water(1 cup) - 9
Then, add milk and mix well till cooked into a smooth mix
milk(1 cup) - 10
Once wheat rava is cooked, add cardamom powder and powdered jaggery and stir well
/2 whole wheat flour(1)broken wheat (dalia/ godumai rava)(3/4 cup)teaspoons cardamom powder (elaichi)(1)jaggery - powdered(1/2 cup) - 11
Cook the sheera until all the moisture is absorbed and halwa starts leaving the sides of the pan and comes together in a thickish consistency
- 12
Take the sheera off the heat and allow it to cool completely
- 13
Then, make lemon sized balls of it
- 14
Now, divide the bread dough into equal sized portions (Same number as the sheera portions)
- 15
Take a plastic sheet or banana leaf and grease it with a little oil
- 16
Take a dough ball and flatten it a bit with your fingers into a small disc of about 3 inches diameter
- 17
Place a portion of the sweet filling at the centre of the disc
- 18
Bring the edges together to seal it completely and press over the greased plastic sheet or banana leaf
- 19
Once again, using your fingers, press the stuffed, bread dough out into a thinner, wider disc called a poli
- 20
Poli should not be very thick or very thin and the filling should not ooze out
- 21
Place a skillet or tava on the heat
- 22
Grease it lightly with a kitchen paper dabbed in ghee
ghee(1 tablespoon)ghee(1 tablespoon) - 23
When it has warmed, place the prepared poli on it
- 24
Keep the heat on medium and allow it to cook on one side
- 25
When bubbles begin to appear on the top f the poli, apply ghee/oil all over the top of poli and flip it
ghee(1 tablespoon)ghee(1 tablespoon) - 26
Repeat until both sides are cooked and evenly brown
- 27
Repeat this with all the remaining portions of dough and sheera
- 28
You can store the prepared Sanjori Bread in an airtight container until ready to serve
- 29
If you are serving it on the same day, then keep poli at room temperature
- 30
But, if you are going to serve it on the next day, then keep it in refrigerator
- 31
Take it out of the refrigerator prior to serving, to allow the temperature to normalise a little, then re-heat it in a microwave or on a warm skillet, and serve the Sanjori Bread topped with ghee
ghee(1 tablespoon)ghee(1 tablespoon)
Rate this recipe
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