Gulachi Poli/Tilgul Poli
EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
What is Mega Blogging Marathon?
Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:
1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis
2. A-Z Indian Flatbreads using batters e.g. dosa
3. A-Z International Flatbreads.
I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.
Day 7 and that means already a week is over. Wow, time flies. I still have a few flatbreads to make, still got a few days before I travel and get everything ready. Day 7 is letter G. What comes to your mind when you think of a food item with G, well besides the usual grapes, gourds etc I thought of nothing! I know that Girda is a famous flatbread from the state of Kashmir but I couldn’t find a proper recipe for it. The one I found on the internet was a total failure, not to mention the wastage of flour and other ingredients.
When I couldn’t figure out another flatbread with G, I went hunting on blogs of friends I know and just as well I did that. While some blogs are so easy to find recipes, some are not user friendly at all with no categories indexes. Not only did I find my flatbread beginning with G but some other ideas too. So keep checking on my blog for some delicious flatbreads.
G is for Gulachi Poli. I came across the recipe for this so delicious paratha on my friend Poonam’s blog Annapurna. She has a fair share of traditional recipes and if every you’re looking for a recipe for any festival, go to her blog and you’ll find it with step wise method. Gulachi Poli or Tilgul Poli is a famous Maharashtrian flatbread usually prepared during the festival of Makar Sankranti to offer to God as prasadam. Poonam suggested that this poli can be made earlier and kept for a whole week. Mine didn’t even last till the next day. On cooking the poli the outer dough part turns crispy and the inner part is a sweet and soft delicious almagation of flavors. An apt preparation for Makar Sankranti as its got both the main ingredients gur (jaggery) and til (sesame seeds).
I made 8 polis, shared 4 with my neighbors, 2 with my maid for her kids and left 2 for us. I cut them into quarters and hubby tasted only one quarter. In the evening I wanted to have some and I found the container in which I had stored it in, empty! I guess he loved it 🙂
GULACHI POLI /TILGUL POLI
Recipe source: Annapurna
For the dough:
1½ cups wheat flour
½ cup plain flour (all purpose flour)
2½ tbsp besan flour ( chana flour, chickpea flour)
a generous pinch of salt
2-3 tbsp ghee or oil
1 -1¼ cups water
For the filling:
1 cup grated or powdered jaggery (gur)
½ cup sesame seeds (til, tal)
¼ cup poppy seeds (khus khus)
¼ cup dry shredded coconut
1 tsp cardamom powder (leach)
1 tsp nutmeg powder (jaiphal)
1 tbsp ghee
2½ tbsp besan flour (chickpea or chana flour0
1-2 tbsp milk
extra ghee for roasting poli
Preparation of the dough:
- Mix all three flours and salt in a bowl.
- Add ghee or oil and rub it into the flour.
- Add water little at a time and start bringing the flour together to form a soft pliable dough.
- Shape the dough into a ball, it with oil or ghee, cover and let it rest for 20-25 minutes.
Preparation of the filling:
- Heat a wide pan over low heat. Roast the sesame seeds till they begin to pop.Keep stirring them all the time. Transfer the seeds to a plate.
- Next roast the poppy seeds in the same manner till they begin to pop. Add it to the sesame seeds.
- Roast the coconut till it gives out a pleasant aroma. Transfer it to another plate to cool.
- Heat the measured ghee in the pan.
- Add besan and roast it till it begins to turn light pink in colour.
- Transfer the roasted flour to a big bowl.
- Take the sesame and poppy seed mixture and grind it into a coarse powder.
- Add the mixture to the roasted besan.
- Add the coconut, cardamom and nutmeg powders and the jaggery to the above mixture.
- Try and bring the mixture together and form a dough.
- If that does not happen add a tbsp of milk. If the mixture is still dry then add another tbsp of milk.
- Form the dough and knead well.
Preparation of the poli:
- Divide the dough into 8 equal parts.
- Divide the mixture into 8 equal parts and roll into balls.
- Heat a tawa or a frying pan over medium heat.
- Roll one part of the dough into a 3 inch circle using some flour so that the dough does not stick to the rolling board.
- Place one ball of the filling on the circle. Gather up the edges towards the centre and seal.
- Press the stuffed poli a little between your palms.
- Using some flour gently roll the poli into a circle of about 6-7 inches.
- Put it on the hot tawa and let it roast for 1-2 minutes.
- Flip it over and roast for 1-2 minutes.
- Smear ghee over the poli, flip it and press gently with a spatula and roast till brown spots appears.
- Flip it over, smear little ghee and press gently and roast till brown spots appear.
- Cool the poli on a wire rack.
- Repeat steps 4 to 12 using the remaining dough and filling.
- Serve warm or cold polis with extra ghee to dip in. Hot ones will burn your tongue!
- You can use desiccated coconut for this recipe but I preferred to grate the coconut, dried it in the oven at very low temperature and then used it.
- The amount of milk required to form the dough for the filling will depend on how soft the jaggery is. You must grate it powder it completely.
- You can store polis in an airtight container for several days.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email email@example.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out what flatbreads I’ve made so far for this event:
A for Akki Roti
B for Bhakri
C for Chousela
D for Dalpuri
E for Ekadashi Thalipeeth
Check out what other Blogging Marathoners have made:
Sending this recipe to the following event: