Gul Poli | Tilgul Poli | Jaggery and Sesame seeds stuffed Indian flatbread #BreadBakers

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Gul poli or Tilgul poli is a sweet flatbread stuffed with sesame seeds, poppy seeds and jaggery. It is traditionally made for Makar Sankranti a festival celebrated in the month of January signifying the arrival of longer days. This Gul poli is generally offered as prasad (offering) to the god.

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I know it is not January yet and I am a bit early in posting this recipe. But the weather is changing and we are already filling a bit of chill. So I thought to make something which provides the body the necessary warmth. What could be better than Jaggery, Sesame seeds and poppy seeds.

Another reason for making this bread is for this month’s BreadBakers Challenge where our host Stacy from Food Lust People Love, has suggested a theme to make a bread with seeds. I wante to try the Nordic bread, but thought of going with this traditional recipe enjoyed for years. Thank you Stacy for hosting this event and giving us the opportunity to explore yet another dish. Hop on to Stacy’s blog for some delicious bakes.

What is Jaggery?

Jaggery is an unrefined sugar product made in Asia and Africa. It is sometimes also referred as “non-centrifugal Sugar”. Often made with Sugar cane or palm sap. Considered to be a good source of Iron. Generally consumed after lunch or dinner to help digestion and satisfy your sugar cravings a bit healthier way. Sesame seeds and poppy seeds most of us know, so not writing about it.

I have adapted this recipe from Poonam’s blog who has some of the best traditional Maharashtrian recipes on her blog. This recipe is of her mom’s and as said by her, a fail proof recipe. Thank you Poonam for sharing a traditional recipe.

I have modified the recipe a bit. I have not used any all purpose flour or plain flour in this. Made it completely with whole wheat flour. Secondly, I have a bad habit at times of not reading the recipe step by step. I processed the coconut along with the seeds in the grinder.

I even did not heat the oil and added it at room temperature. Generally adding hot oil makes a crisp poli. My polis were crisp and it did not effect the texture much. Lastly I have used desiccated coconut instead of dry coconut which is used traditionally. But in all I was happy with the results, so no complaints. In fact I would be following the same next time.

I always use dark brown jaggery instead of the lighter one as it is said that it is less processed and more healthier. So you can see the colour of the Tilgul poli is a bit on the darker side. But in all it turned out to be super delicious and it was difficult for me to control after 1.

Storage and ways to eat Gul poli or Tilgul poli

This flatbread aka Gul poli or Tilgul poli can be made ahead of time. The poli’s stay fresh for a week or so when stored in an air tight container. Considered to be the best travel food as they stay fresh for days. I would also, say they are best for your kids lunch box too. Best eaten cold and as a snack. But you can always warm it and enjoy with a dollop of ghee(Clarified Butter). For me they are the best evening snacks for my sugar craving.

Things to remember while making Gul poli or Tilgul poli

Few things to consider while making this, is that the dough should not be very thick and not too soft either. It should be in between, the way you make it for a stuffed paratha. It should be easily pliable between your palms.

Secondly the stuffing should not be too wet or too dry. If wet it will ooze out and if dry it would be difficult to roll. I have added a teaspoon of milk only to form a ball like structure of the stuffing so that it becomes easy to handle, you can completely skip adding milk.

Third the jaggery should be finely grated or powdered. Big lumps will make it difficult to roll as well it will break your bread.

Fourth while handling the flatbread on the pan, be careful. Many of us have a habit of using our hands to flip it. Be careful, jaggery when hot is like caramelised sugar. It will burn you, I did that on my finger and hence thought to mention here.

Few More Recipes Using Jaggery:

• Masala Gud | Spicy Jaggery Bites
• Til Bhugga or Til Khoya Ladoo 
• Til Gud and Sunflower Seeds Papdi
• Sonth (Saunth) using Jaggery | Tamarind Chutney
• Mishti Doi in Instant Pot (Bengali Sweet Yogurt)
• Kairi ki Launji (Sweet & Sour Mango Chutney)
• Odia’s Sapuri khatta | Pineapple Sweet & Sour Chutney

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Here goes the recipe for Gul Poli | Tilgul Poli | Jaggery and Sesame seeds stuffed Indian flatbread:

Ingredients

Ingredients for Dough:

• 1 Cup Whole Wheat Flour
• 1.5 tbsp Besan/Gramflour/Chickpea Flour
• 1.5 tbsp oil
• 1/2 tsp salt or as per taste
• Water for kneading the dough

Ingredients for Stuffing:

• 1 cup grated or powdered Jaggery
• 1/4 cup White Sesame seeds
• 1/4 cup Poppy seeds
• 1.5 tbsp Besan/Gramflour/Chickpea Flour
• 1 tbsp Desiccated Coconut (Dry coconut is traditionally used)
• 1/2 tsp Cardamom Powder
• 1/2 tsp Nutmeg powder
• 1-2 tbsp of milk or as required
• 1 tbsp ghee (Clarified butter)

Other Ingredients:

• Ghee (Clarified Butter) for shallow frying
• Dry flour for rolling

Preparation

Making of Dough:

• In a large bowl add in the flours, salt and oil. Give everything a quick mix.
• Using water, knead it into a semi soft dough and keep it aside for at least 30 mins or longer.
• When I rest the dough, I add few drops of water to it. It helps in making the dough smoother. (My mom’s tip)

Making of Stuffing:

• In the mean time in a pan on slow heat, dry roast the sesame seeds.
• Once they start to crackle or change in colour remove it in a plate or a container.
• Now dry roast the poppy seeds until they change colour. Remove.
• Next add in the coconut and dry roast. Once it changes colour, remove.
• Let everything cool down completely.
• In the mean time in the same pan, add a tablespoon of ghee.
• Add in the besan/chickpea flour and roast it on slow until it is fragrant and changes colour. About 3-4 mins.
• Once the mixture of sesame seeds,poppy seeds and coconut is cooled down add it into a grinder and grind it.
• Add this grounded mixture to the grated jaggery along with besan/chickpea flour.
• Mix everything to form a dough like structure.
• If the stuffing is too dry, add milk a teaspoon at a time, so that you can bind the mixture.

Making of Gul Poli or Tilgul Poli:

• Divide the dough into equal parts and roll out small balls of around 1 inch in diameter.
• Take 1 ball and roll it around 2-3 inches in diameter.
• Apply a few drops of ghee on the rolled poli (bread).
• Take a 1-1.5 tablespoon of stuffing and keep it in the center.
• Grab the edges and seal it properly as shown in pic. Remove any excess dough by pinching of the excess, if at all.
• Now dust it with dry flour and pat it in between your palms. This helps in evenly spreading the stuffing.
• Now roll this lightly to a large size poli (bread) and as thin as possible.
• Do not exert too much pressure while rolling or else the stuffing will ooze out.
• If your dough is semi soft, you should be able to roll it smoothly.
• Now on a hot pan, shallow fry this by applying ghee on both side until golden brown.
• Remove and let it cool on a clean muslin cloth.
• The poli’s will get crisp on cooling. Store it in an air tight container.
• One can enjoy this hot too with a dollop of ghee(Clarified Butter).

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• Make a semi soft dough for easy rolling of the poli’s. The dough should not be too stiff or too soft.
• Jaggery should be finely grated or powdered.
• Jaggery can be grated easily using a large size grater.
• Else you can roughly chop them in 1/2 inch pieces and grind it into a fine powder.
• Stuffing should not be too wet, or else you will have difficulty in rolling the poli’s. You should be just able to make a lump from the stuffing.
• Do not touch the hot poli or hot jaggery with hand. You might burn yourself.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Amaranth and Honey Bread from What Smells So Good?
• Brioche Buns from Simply Inspired Meals
• Cheddar Poppy Seed Bread Sticks from Food Lust People Love
• Dinner Rolls With Seeds In Paper Tea Cups from Sneha’s Recipe
• Everything Sourdough Bagels from A Day in the Life on the Farm
• Gluten Free Amaranth Crackers from Anybody Can Bake
• Gul Poli-Tilgul Poli – Jaggery and Sesame Seeds Stuffed Indian Flatbread from Cook With Renu
• Nordic Stone Age Bread from All That’s Left Are The Crumbs
• Poppy Seed Rolls from Ambrosia
• Seeded Sourdough Boule from Bread Therapy
• Seeded Turmeric and Leek Levain from A Messy Kitchen
• Sesame Scallion Bread from Karen’s Kitchen Stories
• Wholewheat Poppy Seed Dinner Rolls from Sizzling Tastebuds

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