A very happy Makar Sankranti friend$$$$. This years first festive recipe is Til Gulachi Poli a favourite of mine that is prepared on this festive day. This year I tried using organic jaggery in the filling and yes the til gul polis tasted yumm. Also using unpolished sesame seeds increases the nutritive value of this healthy, delectable traditional recipe. Well, actually though time consuming it is’nt that difficult or rather not difficult at all I’d say. If planned in advance it’ll be easy too. Home made happiness is😍😍. If the filling is prepared a day in advance, the next stage of making the polis turns out easier and you don’t get tired too. So, how do you go about it, well here goes the recipe. 

RECIPE :

Ingredients 

The Filling :

  • 1/4th cup gram flour
  • 3/4th to 1 cup crushed organic jaggery Or adjust to taste depending on the sweetness of the jaggery
  • 1 cup unpolished sesame seeds
  • 2 tsp khus khus / poppy seeds
  • 1 1/4th tsp cardamom powder
  • 1/8 tsp nutmeg powder (optional)
  • 3 tsp ghee to roast the gram flour
  • Approximately 2 tsp oil (if required) to pound the jaggery in a mortar and pestle

The Dough :

  • 1 cup whole wheat flour
  • 1/2 cup refined flour / maida
  • Salt to taste
  • 3 tsp hot oil
  • Water as required to knead the dough
  • Rice flour to be used for dusting
  • Ghee as required to brush over while cooking/ roasting the poli and also to serve along with the ready to eat til gulachi poli

METHOD :

For the cover

  • In a mixing bowl, add whole wheat flour, maida, salt, mix well, add hot oil, mix well with a spoon and rub the oil well into the flours till you get a crumbly texture. Now add water a little at a time and knead well to get a neither too firm nor too soft dough. If the dough is too firm then pressure will be required to roll the the dough and the filling may come out and if it is soft then it may tear while rolling. The dough should be just firm, so that it can be rolled with gentle pressure,only then the polis will be rolled easily and will turn out crisp. Knead thoroughly. Apply a little oil and knead again. The dough should not stick to your fingers, this means the dough has been kneaded perfectly. Set aside to rest covered for about 20 minutes.

For the filling :

  • Thinly grate the jaggery so that there are no lumps in it. Also crush the jaggery in a mortar and pestle adding a little oil if required so that the jaggery does’nt stick to it. This will give an even consistency to the jaggery and it will be easier to roll the polis/ flatbreads and most important they won’t tear. Check thoroughly that there is no hard portion in the jaggery at this stage itself as it will be difficult to do so once all ingredients are mixed. The jaggery should be such that it rolls with ease when a rolling pin is rolled over it. Set aside.
  • Heat a flat nonstick/ ceramic pan add in sesame seeds, dry roast them on low flame till they start popping up and they slightly change colour to a brownish tinge. Check the taste and crunch by popping a few seeds in your mouth. Transfer to a plate once you find them crunchy and good in taste too. Once cool grind the sesame seeds coarsely in a mixer in spurts ie; just switch on and off the mixer 2 to 3 times( or as required). Do check each time, the sesame seeds may release oil and it may spoil the texture of the mix. Also it should’nt be ground fine. 
  • Next roast the poppy seeds on low flame, till they slightly change colour. This takes hardly a minute or so. Transfer to a plate and once it cools just crush them in a mortar and pestle. Add this crushed poppy seeds mix to the sesame seeds.
  • Heat ghee in the same pan, add the gram flour and roast it on low flame till it changes colour to an almond brown colour and loses its raw flavour and turns aromatic. Transfer to a plate to cool. Once totally cool, mix together the pounded jaggery, roasted and cooled gram flour, sesame seeds, poppy seeds, cardamom powder, nutmeg powder and mix well. The jaggery should be mixed uniformly in the mix only then the polis will taste perfect. (If you want you can grind in spurts, the jaggery along with the coarsely crushed sesame seeds.) Taste the mix to check the balance of flavours. 

Formation and Roasting the flatbread / Poli

  • First knead the flour dough again and divide it into small equal portions. I could make 16 balls out of the proportion mentioned above. Pinch a portion of the dough, knead it again, roll a bit , place about 1 1/2 tbsp of the mix in the center of the disc and then gather the edges of the dough together to seal the stuffing, taking care there is no opening anywhere. Remove excess dough if any by pinching it off. Then gently pat this stuffed dough between your palms so that the stuffing is spread evenly. 
  • Sprinkle a little rice flour on the rolling board, lightly dip the til gul stuffed  ball in rice flour and roll it very gently and uniformly into a flat thin disc of about 5” to 6″in diameter on the rolling board. Do not use pressure to roll the poli as the stuffing may come out. See to it that  jaggery filling spreads evenly all over the poli as you roll and no filling comes out while rolling. 
  • Heat a non stick griddle/ tawa. When hot, place the rolled disc onto it gently dusting off excess flour using a muslin cloth and on flame between low and medium And low flame, roast the til gul poli by brushing a little ghee on both sides, till golden brown spots appear. See to it that you flip the polis not more than two times as over roasting will make the polis either hard or chewy. Once roasted transfer to a wire rack or a slotted coaster kept on a plate so that the steam released bt the hot gul poli does not make it soggy or soft. Repeat the same process for all the polis. As you roast one poli, roll out the second one. Scrape off burnt bits off the tawa/ skillet if any each time and clean it with a cloth if necessary each time you place a flatbread. When cool stack them one over the other and store them covered with a soft muslin cloth in a box if not they’ll get dry. 
  • Serve til gul polis warm  with a generous amount of melted ghee or as is if served at room temperature. This proportion makes approximately 16 til gul polis of 6” diameter. 

NOTES :

  • This poli should be eaten when warm. Do NOT eat it Hot as hot melted jaggery can scald your mouth.
  • I have used organic jaggery this time while preparing til gulachi poli. Earlier I have posted one more version of Til gulachi poli using golden pale yellow kolhapur jaggery and also the procedure of rolling the polis adapted is different the recipe link of which is given below :
  • https://mysecretplate.com/. gulachi-poli-sesame-jaggery-flatbread/
  • DO NOT use sticky variety of jaggery or chikki jaggery as it’ll spoil the texture as well as the breads will stick to the pan when heated. 
  • You can prepare the til jaggery mix a day in advance and prepare the polis the next day. This way you won’t get tired to make the flatbread and won’t find it time consuming either. 
  • Use rice flour to roll the polis so that it does not stick to the polis and you can easily dust off excess flour off it. 
  • This proportion approximately makes 16 til gulachi polis.