Gulachi poli

A favourite Maharashtrian treat: khamang gulachi poli, a flatbread stuffed with jaggery, sesame and besan!

Ingredients for the filling

• Grated gul (jaggery): 2 cups (about 1 kg)
• Roasted sesame seeds: 1/2 cup
• Roasted besan: 1/2 cup
• Roasted dry coconut: 1/4 cup
• Roasted khaskhas (poppy seeds): 1/4 cup
• Desi ghee: 4 tbsp
• Elaichi (cardamom) or jaiphal (nutmeg) powder: 1 tsp

Method for the filling

1. Grate the jaggery and set it aside.
2. Dry roast the sesame seeds, coconut and poppy seeds separately.
3. Roast the besan with some desi ghee.
4. Meanwhile, grind the roasted sesame seeds, coconut and poppy seeds with the elaichi powder.
5. Add this mixture and the besan to the grated jaggery.
6. Knead the mixture until it becomes smooth and soft, adding ghee while kneading.

Ingredients for the outer cover

• Atta (wheat flour): 3 cups
• Oil: 5 tsp
• Salt: a pinch
• Water: 3/4 cup, or as needed

Method for the polis

1. Mix all the outer cover ingredients and make a smooth dough, like chapati dough.
2. Make 60 equal lemon-sized balls. This makes about 30–32 gul polis, depending on the size. You can make them any size you like.
3. Take 2 dough balls and roll each one out to the size of a puri. Take a portion of the gul filling of about the same size and roll it out to puri size too.
4. Place the gul filling between the 2 puris and press the edges so the filling is packed in well. Then roll the poli out to a larger size.
5. Trim the edges with a pizza cutter.
6. Roast the poli on both sides on a non-stick pan.

Enjoy this delicious gul poli with dollops of ghee. These polis are very convenient to carry while travelling and last about 15 days.

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Author : manik

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