Rice Flour as needed(optional, wanted only if you are using rolling pin method)
In a mixing bowl add maida, salt and turmeric powder. Mix well.
Add water as needed and make into a loose dough. Add a tbsp of oil and knead again.
The dough should be soft and smooth, not too tight as chapati or poori dough. Add the remaining oil, Cover and rest it for an hour at the minimum. The longer it soaks, the better it will be to pat the poli/bobbatlu.
Meanwhile, prepare the sweet coconut stuffing by adding grated coconut, cardamom powder and jaggery powder in a thick bottomed pan and heat over low flame.
After continuously stirring for about 7-10 mins, the stuffing comes together. Remove it from heat and let it cool down completely.
Once cooled down, make into 6 equal sized balls.
Similarly make equal sized balls of the dough.
Grease a plastic sheet or a parchment paper with oil. Spread the outer dough into a medium circle. Place one ball of coconut stuffing.
Close the dough from all sides and remove any extra dough from top.
Pat it into a thin circle. Grease your fingers in oil to easily pat it. Ensure that the stuffing is spread all over.
If you find the above process difficult, dip the ball of dough in rice flour.
Roll into a thin circle using a rolling pin. Dust with rice flour if required.
Heat a tawa on medium flame and as you prepare each poli/bobattu, transfer it to the tawa.
Cook on both sides until golden brown spots apprear. Drizzle ghee on both sides.
Remove from heat and place it on a plate. Repeat this with rest of the dough and stuffing. Make sure not to place the cooked poli/bobbattu one on top of the other as they may stick.
Serve them warm with extra ghee drizzled on top. To store them for longer shelf life use airtight container and keep it in fridge. Reheat for 10 secs in microwave before serving.