Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha)
A sweet flat bread filled with Jaggery, Sesame seeds and Poppy seeds, which can be served as a tea time snack.
Tilgul Poli or Gulachi poli is a traditional delicacy from Maharashtrian Cuisine. It is basically a Jaggery, Sesame seeds and Poppy seeds stuffed flat bread. In my family it is specially offered as naivedyam (offering to God) on the auspicious occasion of Makar Sankranti. A crispy preparation which can be made in advance and stored at room temperature even for a week. Serves as a healthy snacks and a great option during travelling because of its long shelf life. All the ingredients of the stuffing of this flat bread like poppy seeds, sesame seeds and jaggery produce heat in the body and hence it is recommended to have this food mostly during winters. The original heirloom recipe calls for use of a part of refined flour along with whole wheat flour. I have completely replaced the refined flour with whole wheat flour in this recipe and the difference in taste and texture is hardly noticed.
Serve Gulachi Poli as a tea time snack with ghee on top.
If you like this recipe, you can also try other Tea time snacks such as
Ingredients for dough
- 1-1/2 cup Whole Wheat Flour
- 2-1/2 tablespoon Gram flour (besan)
- 2 tablespoons Sunflower Oil
- Salt , as required Ingredients for stuffing
- 2 cup Jaggery , grated
- 1/2 cup Sesame seeds (Til seeds)
- 1/2 cup Poppy seeds
- 2-1/2 tablespoons Gram flour (besan)
- 2 tablespoon Dry coconut (kopra) , grated
- 1 tablespoon Cardamom Powder (Elaichi)
- 1 tablespoon Nutmeg powder
- 2 tablespoons Milk , or as required Other Ingredients
- Ghee , as required for roasting the Gulachi poli (optional)
How to make Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha)
To begin making the Gulachi Poli recipe, mix the flours and a pinch of salt in a mixing bowl.
Add the hot oil, mix well and knead the flour into a soft dough. Cover the dough and keep aside for at least 20 minutes.
Dry roast the sesame seeds, poppy seeds and grated coconut one by one on a low flame on a skillet.
Grind the sesame seeds and poppy seeds and keep in a mixing bowl with the roasted grated coconut and grated Jaggery.
In the same pan heat up ghee and to it add the chick pea flour. Roast it on a low flame until the chick pea flour becomes fragrant and changes its colour to light brown.
Add this flour also to the mixing bowl. Mix all the ingredients of the stuffing well. Now add the Cardamom and Nutmeg powder to it and mix again.
If the jaggery you are using is sticky, your stuffing can form a dough. If the stuffing appears dry and you cannot make a dough, then add 1 or 2 tablespoon milk to it. Add the milk drop by drop and mix and see. The stuffing should be soft but not wet.
Pinch out 2 small portions of the flour dough and roll out into equal sized puris.
Apply few drops of oil on one side of each poori. Now take a portion of stuffing and spread it on one poori. The stuffing should be spread up to the edges.
Place the second poori with oil side down over the stuffed poori. Seal the edges and dust some four on the platform and roll out a chapati of it.
Roast the Gulachi poli on a heated griddle on a low flame until nice golden brown spots appear on both the sides.
Brush the poli with ghee and roast again from both sides. Remove and keep on a plate to cool down.
The Gulachi poli becomes crisp on cooling. Let all the poli's cool down and then keep them in air tight container.
Repeat the same procedure for rest of the dough and stuffing. Generally, this poli is eaten on cooling as a crispy sweet.
If serving hot, serve Gulachi Poli recipe with ghee and enjoy!
Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha) is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens