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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.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 5 Poli's

Ingredients

Ingredients for Dough:

  • 1 Cup Whole Wheat Flour
  • 1.5 tbsp Besan/Gramflour/Chickpea Flour
  • 1.5 tbsp oil
  • 1/2 teaspoon Salt
  • 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 teaspoon Cardamom Powder
  • 1/2 teaspoon Nutmeg powder
  • 1-2 tbsp of milk or as required
  • 1 tbsp Ghee (Clarified Butter) Clarified butter

Other Ingredients:

  • Ghee (Clarified Buttefor shallow frying
  • Dry flour for rolling

Instructions

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 (breaand 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.