Gulachi Poli is an extremely ancient and authentic delicacy made specially
during Makar Sankranti. It is a sweet
chapatti/ flatbread made using jaggery, sesame seeds and whole wheat flour. It
does take a time and effort to prepare but the final product is worth it all.
But you can prepare the stuffing in advance and make it easy. This
Maharashtrian dish is sweet, soft, delicious and best enjoyed with ghee. You can store them at room temperature and enjoy for about 5-6 days. Here
is how to make Gul Poli or Gulachi Poli.
INGREDIENTS:
For Cover:
1 ½ Cup Whole Wheat Flour
½ Cup Maida
½ Cup Besan Flour / Gram Flour
2 tablespoon Oil
½ teaspoon Ghee
For Stuffing:
1 Cup Jaggery [grated]
½ tablespoon Poppy Seeds, roasted
1 tablespoon roasted Sesame Seeds Powder
½ teaspoon cardamom Powder
¼ Cup Roasted Gram
2-3 teaspoon Oil
Other Ingredients:
¼ Cup Rice Flour for dusting
METHOD:
For Cover:
STEP 1 – Mix all three flours in a mixing bowl.
STEP 2 – Add 2 tablespoon hot oil in it as moyan.
STEP 3 – Add ghee and mix it well.
STEP 4 – Add sufficient water and knead it well to make a stiff poori like dough.
Cover it and keep it aside until stuffing is ready.
For Stuffing:
STEP 1 – Add roasted gram in a mixer pot and make a fine powder with it.
STEP 2 - In a bowl, add grated jaggery and 1 tablespoon poppy seeds with cardamom powder and mix it well.
STEP 3 – Now add roasted gram powder, sesame seeds powder to jaggery mixture and mix well to form a stiff dough.
Knead it more and make it soft. For this
you can add 1 teaspoon oil to it.
STEP 4 – Divide the dough in to equal portions and keep aside.
Let's Make Poli:
STEP 1 – Knead a dough once again and divide it in to equal size balls.
STEP 2 – Now take 2 parts of dough and 1 part of jaggery mixture.
Make one dough ball flat using your fingers as shown in the picture below.
STEP 3 – Place jaggery mixture on one part of dough and
cover it with the another.
STEP 4 – Now seal the edges with your fingers. But you have to keep some spaces in between as shown below. Don’t seal completely.[see notes]
Make all the balls ready with stuffing, cover them and keep them aside.
STEP 5 – Heat a griddle on medium flame.
STEP 6 – Dust the rolling board with some rice flour. Take one portion and start rolling the ball with rolling pin carefully into a disc of 4-5".
Make it as thin as possible, but the filling should not come out of the dough.
STEP 7 – Transfer the chapatti on heated griddle
and roast well from both
the sides until golden brown. [see notes]
STEP 8 – When done, transfer it to a plate or serve it hot.
Your tasty Makar-Sankranti delicacy from Maharshtra is ready to serve.
Serve it warm or at room temperature and enjoy.
NOTES: *Jaggery should be grated finely so that while rolling chapatti it should not come out.
* Don’t seal the edges completely. Keep some open spaces in between so that while rolling the filling should spread evenly till the sides.
*If you don’t have roasted gram, you can use ½ cup gram flour [besan]. Roast it with 2 tablespoon oil and then add to jaggery and mix well.
* You can apply little ghee while roasting the poli.
* Do not stack polis when they are hot / warm. I prefer laying down on a tissue paper or kitchen towel.
* Polis can be stored at room temprature for up to one week.
INGREDIENTS:
For Cover:
1 ½ Cup Whole Wheat Flour
½ Cup Maida
½ Cup Besan Flour / Gram Flour
2 tablespoon Oil
½ teaspoon Ghee
For Stuffing:
1 Cup Jaggery [grated]
½ tablespoon Poppy Seeds, roasted
1 tablespoon roasted Sesame Seeds Powder
½ teaspoon cardamom Powder
¼ Cup Roasted Gram
2-3 teaspoon Oil
Other Ingredients:
¼ Cup Rice Flour for dusting
METHOD:
For Cover:
STEP 1 – Mix all three flours in a mixing bowl.
STEP 2 – Add 2 tablespoon hot oil in it as moyan.
STEP 3 – Add ghee and mix it well.
STEP 4 – Add sufficient water and knead it well to make a stiff poori like dough.
For Stuffing:
STEP 1 – Add roasted gram in a mixer pot and make a fine powder with it.
STEP 2 - In a bowl, add grated jaggery and 1 tablespoon poppy seeds with cardamom powder and mix it well.
STEP 3 – Now add roasted gram powder, sesame seeds powder to jaggery mixture and mix well to form a stiff dough.
STEP 4 – Divide the dough in to equal portions and keep aside.
Let's Make Poli:
STEP 1 – Knead a dough once again and divide it in to equal size balls.
STEP 2 – Now take 2 parts of dough and 1 part of jaggery mixture.
Make one dough ball flat using your fingers as shown in the picture below.
STEP 3 – Place jaggery mixture on one part of dough and
cover it with the another.
STEP 4 – Now seal the edges with your fingers. But you have to keep some spaces in between as shown below. Don’t seal completely.[see notes]
Make all the balls ready with stuffing, cover them and keep them aside.
STEP 5 – Heat a griddle on medium flame.
STEP 6 – Dust the rolling board with some rice flour. Take one portion and start rolling the ball with rolling pin carefully into a disc of 4-5".
STEP 7 – Transfer the chapatti on heated griddle
STEP 8 – When done, transfer it to a plate or serve it hot.
Your tasty Makar-Sankranti delicacy from Maharshtra is ready to serve.
Serve it warm or at room temperature and enjoy.
NOTES: *Jaggery should be grated finely so that while rolling chapatti it should not come out.
* Don’t seal the edges completely. Keep some open spaces in between so that while rolling the filling should spread evenly till the sides.
*If you don’t have roasted gram, you can use ½ cup gram flour [besan]. Roast it with 2 tablespoon oil and then add to jaggery and mix well.
* You can apply little ghee while roasting the poli.
* Do not stack polis when they are hot / warm. I prefer laying down on a tissue paper or kitchen towel.
* Polis can be stored at room temprature for up to one week.
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