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Indian

Ghadichi poli (layered triangle chapati)

Vegetarian

घडीची पोळी · ghadichi poli

Maharashtra's everyday soft chapati: the dough is oiled and folded into a triangle before rolling, so it cooks into thin, tender layers on the tawa.

Ghadichi poli (layered triangle chapati) is an Indian bread, ready in about 1 hour 15 minutes and made with whole-wheat flour and neutral vegetable oil. It serves 4 and is rated intermediate to cook.

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Prep
25 min
Cook
20 min
Rest
30 min
Total
1 h 15 min
Serves
4
Level
Intermediate
Calories
313

Ingredients

4 servings (2 polis each)

Dough

For folding and cooking

For dusting

Equipment

Method

  1. Step 1

    Knead the atta (opens in a new tab), salt, 1 tbsp oil and water for 6–8 minutes into a soft, smooth dough. Cover and rest 30 minutes.

    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Divide into 8 balls. Roll one to a 10 cm circle, brush with oil and dust with a pinch of flour. Fold in half, brush and dust again, and fold in half once more to make a layered triangle.

  3. Step 3

    Dust and roll the triangle evenly to about 18 cm per side, keeping the triangular shape.

  4. Step 4

    Cook on a medium-hot tawa (a sprinkle of flour should brown in 10–15 seconds) for 30 seconds until bubbles appear, flip, brush with a few drops of oil, flip again and press the edges with a spatula. It will puff between the layers; cook until golden spots cover both sides, about 1½ minutes in total.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

About this dish

Origin
Maharashtra, India · Well documentedMore food from India
Dish
Lunch · Dinner · Breads & flatbreads
Cooking method
Pan-fried, Toasted
Taste
mild, nutty
Diet
Vegan · Dairy-free · No nut ingredients · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-fibre · DASH-style
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Whole-wheat flour
Techniques
Toasting · Pan-frying · Spice roasting (dry-roasting) · Kneading

Allergens

  • Contains: Wheatfrom whole-wheat flour
  • Contains: Glutenfrom whole-wheat flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

313 kcal per serving

Calculated

1 serving ≈ 103 g · recipe makes 4

Where the energy comes from

  • Protein 11%
  • Carbohydrate 57%
  • Fat 32%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy313 kcal305 kcal
Protein8.7 g8.4 g
Carbohydrate47.1 g46 g
Net carbohydrate40.1 g39.2 g
Sugars0.3 g0.3 g
Added sugars0 g0 g
Fibre7 g6.8 g
Fat11.8 g11.6 g
Saturated fat1 g1 g
Trans fat——
Cholesterol0 mg0 mg
Sodium293 mg286 mg
Salt equivalent0.7 g0.7 g
Vitamins & minerals per serving
Potassium
238 mg
Calcium
27 mg
Iron
2.4 mg
Magnesium
91 mg
Vitamin A (RAE)
0 µg
Vitamin C
0 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
29 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Stack hot polis in a cloth-lined container; the trapped steam keeps them soft for the lunchbox.

Common mistakes

  • Pressing the folded edges down hard while rolling seals the layers together.

Serve with

  • Serve with varan-bhaat, a bhaji such as batata bhaji, and lime pickle; or roll with ghee and sugar for children.

Storage

  • Keeps soft for a day wrapped in a cloth in a closed box.

Reheating

  • Warm on a tawa for a few seconds per side.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 45 min

    Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).

  2. Rest · about 30 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Start to finish: about 1 h 15 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Tough or chewy flatbread

    Likely causes

    • Dough too stiff
    • Not rested
    • Cooked too slowly on too cool a pan

    What to do

    • Add water until the dough is soft and slightly tacky
    • Rest 20–30 minutes covered so the gluten relaxes
    • Cook on a very hot tawa or pan — quickly

Reviews & corrections

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