Saturday, January 14, 2012

Prepping for Sankranti - Gul Poli

Today I want to share with you my very first experience of making Gul Poli (Jaggery Flatbread). Over all these years, I have been making Tilgul every Makar Sankranti. Apart from Tilgul, a very popular dish made on occasion of Sankranti in Maharashtra is Gul Poli. I had been holding myself back from making it just because I always thought it to be something very difficult and time consuming. Unlike many other festive dishes, I had never actually seen the process of making these. So, in spite of knowing the recipe I never made it. This year I was determined to try these as my husband and I absolutely love this dish.

Gul Poli is a flatbread that is made by stuffing a mixture of jaggery, sesame seeds, and poppy seeds inside a dough. For me, the actual process of stuffing, rolling and cooking did not take very long, but the preparations took quite some time.

Gul Poli
(made 11 flatbreads of 6-7 inch diameter)

To make Gul Poli, you need the following ingredients -

For Dough:
1 cup whole wheat flour
1/2 cup all purpose flour
2 tbsp besan (chick pea flour)
3 tbsp hot oil
1/2 cup milk
A pinch of salt

For Stuffing:
1 cup jaggery (grated)
1/4 cup sesame seeds
1/4 cup poppy seed powder
1/4 cup besan (chick pea flour)
1-1.5 tbsp ghee (clarified butter)
1/4 tsp cardamom powder

Before you make the stuffing, make the dough. The dough needs to rest before you roll it out.

Making the dough:

1. First sift all flours and add a pinch of salt.

2. Heat oil in a pan. The oil should be very hot.

3. Add oil to the flour mixture and incorporate well with the flour. To make sure that oil is well incorporated in flour, take a fistful of flour and rub it with your fingers. Continue this process until the oil is well mixed. To make sure, take a small quantity of flour and squeeze it in your palm. If the flour holds together, you can start making the dough. If not, add some more hot oil.

4. Now make the dough by adding milk to the flour mixture. The dough should be medium soft.

5. Once the dough is formed, knead it well. Apply some oil and cover it. Let the dough rest for a couple of hours (I let mine rest for 2 hours).

Making the stuffing:

1. In a pan, heat about a tablespoon of ghee (clarified butter) and cook besan on it on low heat until golden brown. It took me about 5-7 minutes.

2. Dry roast sesame seeds, let them cool completely and then grind to a powder.

3. Mix cooled besan, jaggery, sesame seed powder, poppy seed powder and cardamom powder until well blended. This takes quite an effort, so I mixed them in a food processor. All you need to do is pulse all of these ingredients together. Once well mixed, the stuffing looks like this -

Making the Flatbreads:



1. Take a small ball of dough and roll it out about 3-4 inches in diameter (I divided my dough into 10 equal sized balls before I started).

2. Take some stuffing and put it in the center of rolled out dough (I used 1/8 cup measure to have the same amount of stuffing for each flatbread. Since there is nothing binding the stuffing, it is in a loose form. So, I packed the measuring cup with stuffing and it was easier to stuff that way).

3. Now gather all edges of the rolled dough around the stuffing (like you would do for a paratha) and remove the excess dough.

4. Dip the stuffed ball of dough in flour and start rolling it out (I rolled mine about 6-7 inches in diameter, and about 1/8" inch thick).

5. Cook on a medium heat until brown spots appear. Apply ghee on both sides as you cook.

6. Let cool completely before you store. These stay good at room temperature at least for a week, and even longer if refrigerated.

The polis turned out just wonderful and barely survived a day. Now, I am looking forward to making another batch in a day or two.

4 comments:

  1. How, what a labor of love- they look fantastic! Hats off to you.

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    1. Thanks Nupur! They were worth a try.

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    1. Thank you! I'm glad you liked my blog. I sure will check yours out.

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