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Gul Poli

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Ingerdients:

For the filling:

  • ½ kg. Jaggery
  • 3 tablespoon oil
  • 6 tablespoon gram flour or besan
  • 2 tablespoon poppy seeds
  • 2 tablespoon sesame seeds
  • 2 tablespoon peanut powder
  • 1 teaspoon nutmeg powder
  • 1 teaspoon cardamom powder
  • ⅛ teaspoon paan chuna or pickling lime

For the Cover:

  • 400 grams all purpose flour
  • 400 grams fine sooji or semolina
  • 6 tablespoon oil

  • Salt to taste

  • Rice flour to dust

Method:

Filling:

  1. Grate jaggery so that there are no chunks.
  2. Dry roast poppy seeds, sesame seeds individually. Grind it in a blender to a fine powder.
  3. Heat 3 tablespoon oil in a pan. Add gram flour and roast on a medium flame. Roast until its raw smell goes away. Kepp it aside to cool it down.
  4. In a big bowl, add grated jaggery, gram flour, poppy seeds and sesame seeds powder, peanut powder,nutmeg powder, cardamom powder, paan chuna. Mix it well and keep it aside.

For the cover:

  1. Add all purpose flour and semolina in a bowl. Heat 6 tablespoon oil in a pan. Add this hot oil to the flour mixture. Add salt to taste. Knead a medium consistency dough with the help of water. Keep it aside for 2-3 hours.

How to make:

  1. Heat tava or griddle on a medium flame.
  2. Make a small size ball from the cover. Roll into a small disk. Get equal size of ball from the filling. Flatten the ball between your palms. Place it on a rolled disk. Make another bigger size ball from the cover and roll into a disk. Place this disk on the filling. Seal the edges by pressing the sides with your fingers. Dust some rice flour on the surface. Roll out in a thin chapati. Place it on tava and cook from both the sides. Serve with ghee.

Note:

1.You can make filling a day before too. Keep it in a air tight container and store it in a refrigerator. 2. Another method of making is make equal size balls from the filling and cover. Roll the cover ball into small disk. Place a filling ball in the center and seal the edges properly. Dust some rice flour on the surface. Roll the ball very carefully into a thin chapati. Make sure the filling is not coming out of chapati. Place on heated griddle. Cook from both the sides. 3. Makes around 20 gul polis with this measurement.