Chapati Laddoo (Poli Laddoo)
Chapati Laddoo is a classic Maharashtrian breakfast recipe.
Summer vacations during my childhood were about playing field games with friends till late noon followed by a hurried lunch just to dash off to play different board games at each other’s home. Evening was more field games till mom came home from work in late evening. Once she was home, everything was about telling her what happened in the entire day whilst helping her prepare dinner.
Sometimes the heat and humidity altered my appetite. On such days, the tall glass of Sugar syruped Rasna was the goto drink and curd rice was dinner.
This dinner change also meant the Chapati (Poli) prepared in morning got leftover.
Naturally, the next day breakfast meant laddoo prepared using left over Chapati from previous night by mixing it with ghee and Jaggery. Sometimes I added the Chapati Laddoo to a cup of milk to prepare a porridge. Since it was summer, we always had crates of Hapus Mangoes from Konkan . The porridge got topped with mango slices.
It was a delight to finish off the porridge before rushing out for another day of playing from dawn till dusk.
Yesterday , was the third day I had leftover rotis. Reminiscing the past, I started preparing पोळीचा लाडू ( Roti Laddoo). Somewhere I felt this simple yet lovely dish needed to be reconstructed.
The Laddoo got converted into a “Mini cake”.
Mango bloomed into a “Rose”. To prepare a mango rose simply cut ripe mango into vertical thin slices. Arrange the slices like petals of rose around each other as seen in the picture below.
Sugar became caramelized into a “Caged”. Will post a video for this soon.
Presenting ” My childhood Summer”.
This dish is dedicated to my mother who taught me to respect food and utilize leftovers before they went bad.
Till Next Time , Bon Appetite,
Love and Luc,
Apps
| Prep Time | 5 minutes |
| Servings |
Laddoos
|
- 3 pieces Wholewheat Chapati
- 6 TBSP Crushed Jaggery
- 3 TBSP Ghee
- 1 TBSP Milk if required
- 1 Tsp Cardamom pow
Ingredients
|
|
- Grind the chapattis into coarse powder
- Add the jaggery and ghee and mix very well till the mixture binds well. In case the mixture is still dry, add 1 TBSP milk
- Divide the mixture into 6 equal portions and roll each portion into a ball. Serve immediately