Til Gul Poli or Gulachi Poli is a sweet chapatti/flatbread made using sesame seeds, jaggery and whole wheat flour and is typically prepared during Makar Sankranthi. This Maharashtrian dish is sweet, soft, delicious and best enjoyed with ghee. Here is how to make Til Gul Poli or Gulachi Poli.
About the recipe
Gul Poli, Gulachi Poli or Sesame Jaggery flatbread is a sweet chapatti that is typically prepared during the festival of Makar Sankranthi. Sweet, soft and delicious, it takes time to prepare but is nevertheless worth the effort.
Poli recipe is a Maharashtrian specialty. Made using gul that is jaggery and dough of flours stuffed with a sweet mix, gul poli are a must-have!
Gul Poli are made by rolling the ball of stuff dough and then it is placed on heat to be finely roasted with ghee or oil.
Different parts of India prepare this flatbread in different ways. While gram flour is used in the state of Maharashtra, in Karnataka a mix of coconut filling with jaggery is often used.
Besides the crunchiness of the roasted sesame seeds and poppy seeds, and earthiness of the jaggery, what makes this special is that the chapatti is very nutritious and can be enjoyed just as is, with a dollop of ghee on the side.
Makar Sankranthi or the harvest festival is celebrated by making a host of other delicacies, such as Ven Pongal, or the Thinai Ven Pongal for lunch. Sakkarai Pongal is also a sweet dish made with jaggery for this occasion. Sesame Rice or Ellu Sadam and Chikki are the other two dishes prepared during Makar Sankranti. Here is how to make Til Gul Poli.
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TIl Gul Poli
For the filling
- 3 tablespoon Ghee
- ½ cup Sesame seeds (Roasted)
- ½ cup Coconut (Grated)
- 2 tablespoon Gram flour
- 1 cup Jaggery (Grated)
- 1 teaspoon Cardamom powder
- 1 tablespoon Khuskhus
For the dough
- 200 g Whole wheat flour
- 200 g All purpose flour
- 3 tablespoon Oil (Hot)
- ½ teaspoon Salt
- ½ cup Milk (Warm)
- Ghee (For frying)
- Dry flour (For dusting)
To make the filling
- Heat ghee in a pan.
- Add sesame seeds, grated coconut and gram flour and roast for 2-3 minutes on medium heat.
- Remove from heat and cool.
- Grind in a grinder to make a coarse paste.
- Add grated jaggery, cardamom powder and khuskhus and blend again to make the filling.
- Keep aside.
To make the dough
- Mix whole wheat flour and all purpose flour in a bowl.
- Add salt and and hot oil and mix well.
- Add milk to make a soft dough.
- Cover the dough and keep aside for an hour.
- Heat a griddle.
- Divide the dough into small lemon side balls.
- Make 12-14 small lemon sized ball of the filling.
- Slightly roll the dough ball to make a small disk.
- Keep the filling ball in the centre of the disc and bring the ends together.
- Dust and roll the poli gently to make a 4-5 inch circle.
- Heat a griddle and transfer the poli on the hot griddle.
- Cook the poli from both the sides until brown spots appear.
- Apply ghee on both the sides and cook till slightly browned.
- Keep pressing the poli with the back of a ladle while cooking.
- Make all the poli in the same manner.
- Cool and store in an airtight container for up to 6 days.
- To serve, apply very little ghee and heat for 20 seconds in a microwave or on a griddle.