Gulachi Poli Recipe (Jaggery and Poppy Seeds Stuffed Paratha)
Traditional Maharashtrian Delight with a Sweet, Crispy Twist
Description
Gulachi Poli, also known as Tilgul Poli, is a beloved treat from Maharashtrian cuisine. It combines the earthy goodness of whole wheat flour with a fragrant stuffing made from jaggery, sesame seeds, and poppy seeds, creating a uniquely sweet and nutty flavor. Traditionally, it is prepared for special occasions such as Makar Sankranti, where it is offered as naivedyam (food offering to God), symbolizing the start of a new harvest season. This crispy flatbread is a wonderful snack that can be made in advance and stored at room temperature for up to a week, making it ideal for travel and for busy days when you need a healthy, indulgent bite.
Packed with heat-producing ingredients like sesame seeds, jaggery, and poppy seeds, Gulachi Poli is best enjoyed during winter months, when these ingredients provide warmth and energy. In this recipe, we’ve replaced refined flour with whole wheat flour to enhance its nutritional value, while keeping the taste and texture remarkably close to the original.
Cuisine: Maharashtrian
Course: Lunch, Snack
Diet: Vegetarian
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 6-8
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 ½ cups |
| Gram Flour (Besan) | 2 ½ tablespoons |
| Oil | 2 tablespoons |
| Salt | To taste |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Jaggery (Grated) | 2 cups |
| Sesame Seeds (Til) | ½ cup |
| Poppy Seeds | ½ cup |
| Gram Flour (Besan) | 2 ½ tablespoons |
| Dry Coconut (Grated) | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 tablespoon |
| Nutmeg Powder | 1 tablespoon |
| Milk | 2 tablespoons (or as required) |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Ghee | As required for roasting |
Instructions
-
Prepare the Dough:
In a large mixing bowl, combine the whole wheat flour, gram flour, and a pinch of salt. Add the hot oil and mix it well into the dry ingredients. Gradually knead the mixture into a soft, smooth dough. Once done, cover the dough with a damp cloth and set it aside for about 20 minutes to rest. -
Prepare the Stuffing:
Begin by dry roasting the sesame seeds, poppy seeds, and grated coconut individually on a low flame in a skillet. Make sure to roast them gently to avoid burning. Once roasted, transfer them to a large mixing bowl. -
Grind the Roasted Seeds:
Take the roasted sesame seeds and poppy seeds and grind them coarsely using a grinder or a mortar and pestle. Add the ground seeds to the mixing bowl along with the roasted coconut. -
Roast the Gram Flour:
In the same skillet, heat a bit of ghee and add the gram flour (besan). Roast it on low heat until it becomes fragrant and turns a light golden brown. Be careful not to overcook it. Once done, add it to the mixing bowl with the other ingredients. -
Add Jaggery and Spices:
Grate the jaggery and add it to the mixing bowl. Then, add the cardamom powder and nutmeg powder. Mix everything thoroughly. If the jaggery is sticky and forms a dough-like consistency, you can skip the milk. However, if the mixture appears too dry, add 1-2 tablespoons of milk, little by little, until you achieve a soft, non-wet stuffing. -
Assemble the Gulachi Poli:
Pinch out two small portions of the dough and roll them into equal-sized balls. Roll out each ball into a small disc or ‘poori.’ Lightly brush one side of each poori with oil. Place one poori on a flat surface and spread a generous amount of the prepared stuffing on top, leaving a small border around the edges. Top with the second poori, oil side down, and press the edges together to seal. Dust the rolling surface with a little flour and gently roll the stuffed dough into a thin, even chapati. -
Roast the Gulachi Poli:
Heat a tava or griddle over medium heat. Place the rolled-out Gulachi Poli on the hot surface and cook until golden brown spots appear on both sides. Flip the poli carefully and cook the other side. Brush a little ghee over the poli and roast again on both sides until it becomes crisp and golden. -
Cool and Store:
Remove the Gulachi Poli from the griddle and set it aside to cool. The texture will become crispy once cooled. Repeat the same process for the remaining dough and stuffing. Once all the poli are ready, store them in an airtight container. These can be kept at room temperature for up to a week. -
Serve and Enjoy:
Gulachi Poli is best enjoyed once it has cooled down, as it crisps up beautifully. If serving immediately, serve it warm with a dollop of ghee for a richer taste. This crispy, sweet treat is perfect for tea time or as a snack for traveling.
Tips and Variations:
- Customizing the Stuffing: If you prefer a more pronounced coconut flavor, increase the amount of dry coconut in the stuffing.
- Sweetness Level: The jaggery quantity can be adjusted depending on your sweetness preference. If you like it sweeter, add a little extra jaggery.
- Using Ghee: Ghee adds a rich flavor to the poli, but if you prefer a lighter option, you can also use vegetable oil for roasting.
Nutritional Information (per serving, approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150-180 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 20 mg |
Gulachi Poli is more than just a snack; it carries with it the flavors of tradition, warmth, and the spirit of Maharashtrian festivals. It’s a delightful treat that brings family together, whether it’s for a special occasion or just a cozy winter afternoon. Enjoy making and sharing this beautiful, crispy paratha!
