Gul Poli Recipe (Maharashtrian Jaggery & Sesame Stuffed Flatbread)
Description:
Gul Poli is a traditional Maharashtrian dessert, celebrated for its rich filling of jaggery, sesame, and gram flour, encased in a soft, unleavened flatbread. This delightful treat is often enjoyed during festivals and special occasions, symbolizing the sweetness of life and relationships.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| All Purpose Flour (Maida) | 1 cup |
| Sunflower Oil (hot) | 1 tablespoon |
| Salt | to taste |
| Lukewarm Water | as required |
| Jaggery | 3/4 cup |
| Gram Flour (Besan) | 1-1/2 tablespoons |
| Ghee | 1-1/2 tablespoons |
| Sesame Seeds (Til) | 2-1/2 tablespoons |
| Poppy Seeds | 1 tablespoon |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Water | 2 teaspoons |
| Ghee (for serving) | as needed |
Nutritional Information
(This is an approximate value per serving, based on standard ingredients used.)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Sugar | 10 g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 40 |
| Cooking | 40 |
| Total | 80 |
Instructions
-
Prepare the Dough:
In a large mixing bowl, combine the whole wheat flour and all-purpose flour with a pinch of salt. Heat 1 tablespoon of sunflower oil in a tadka pan until hot, then create a well in the center of the flour mixture and pour in the hot oil. Mix thoroughly. Gradually add lukewarm water to knead into a soft, pliable dough. Once kneaded, cover with a damp cloth and set aside to rest. -
Make the Filling:
In another bowl, grate the jaggery and add the cardamom powder. Mix well and incorporate 2 tablespoons of warm water to help the jaggery dissolve, creating a thick mixture. In a pan over medium heat, dry roast the sesame seeds and poppy seeds together for about 1 minute until fragrant. Let them cool, then grind to a fine powder. -
Roast the Gram Flour:
Heat 2 teaspoons of ghee in a pan and add the gram flour. Roast on low heat until it turns a light brown and releases a nutty aroma. Transfer to a plate to cool. Once cooled, combine the roasted gram flour with the jaggery mixture and the ground sesame and poppy seeds. Mix well until thoroughly combined; the filling is ready. -
Assemble the Gul Poli:
After resting, divide the dough into equal-sized balls (about the size of a lemon). Lightly flour your rolling surface. Roll each ball into a small circle (3-4 inches in diameter). Place approximately 1 tablespoon of the filling in the center. Fold the edges over the filling, sealing it tightly to prevent leakage, similar to making stuffed parathas. Roll the filled dough gently into a thin circle. -
Cook the Gul Poli:
Heat a tawa (griddle) over medium heat. Place the rolled Gul Poli on the tawa and cook until golden brown on both sides, using ghee or oil to enhance flavor and crispiness. -
Serve:
Serve the Gul Poli warm, generously topped with ghee. Enjoy it as part of a festive meal or as a delightful dessert.
Tips for the Ultimate Gul Poli
- Ensure the jaggery is finely grated for easy melting.
- The filling should not be too watery; it should hold its shape when enclosed in the dough.
- Cooking on medium heat allows the Gul Poli to cook evenly without burning.
This delightful dish encapsulates the essence of Maharashtrian cuisine, inviting you to share it with loved ones and make lasting memories. Enjoy the journey of flavors!
