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Gul poli or Tilgul poli is an Indian sweet flatbread stuffed with sesame seeds, poppy seeds, jaggery and is traditionally made for Makar Sankranti festival.

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

Gul poli or Tilgul poli is a sweet flatbread stuffed with sesame seeds, poppy seeds and jaggery and is traditionally made for Makar Sankranti festival.
Course Breakfast, Dessert, Snacks
Cuisine Indian
Keyword Jaggery, Poppy Seeds, Seeds, Sesame Seeds
Prep Time 30 minutes
Cook Time 30 minutes
Author Renu Agrawal-Dongre

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 Buttefor shallow frying
  • Dry flour for rolling

Instructions

Making of Dough:

  1. In a large bowl add in the flours, salt and oil. Give everything a quick mix.
  2. Using water, knead it into a semi soft dough and keep it aside for at least 30 mins or longer.
  3. 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:

  1. In the mean time in a pan on slow heat, dry roast the sesame seeds.
  2. Once they start to crackle or change in colour remove it in a plate or a container.
  3. Now dry roast the poppy seeds until they change colour. Remove.
  4. Next add in the coconut and dry roast. Once it changes colour, remove.
  5. Let everything cool down completely.
  6. In the mean time in the same pan, add a tablespoon of ghee.
  7. Add in the besan/chickpea flour and roast it on slow until it is fragrant and changes colour. About 3-4 mins.
  8. Once the mixture of sesame seeds,poppy seeds and coconut is cooled down add it into a grinder and grind it.
  9. Add this grounded mixture to the grated jaggery along with besan/chickpea flour.
  10. Mix everything to form a dough like structure.
  11. 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:

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

Recipe Notes