Gulachi Poli Recipe (Jaggery and Poppy Seeds Stuffed Paratha)
Description: Gulachi Poli is a traditional Maharashtrian delicacy, celebrated for its delightful combination of jaggery, poppy seeds, and an aromatic blend of spices, all enveloped in a soft, homemade paratha. This sweet, stuffed flatbread makes for a perfect accompaniment to your lunch or a delicious snack any time of the day. With its crispy exterior and luscious filling, Gulachi Poli is not only a treat for the palate but also a nostalgic reminder of home-cooked meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 ½ cups |
| Gram Flour (Besan) | 2 ½ tablespoons |
| Sunflower Oil | 2 tablespoons |
| Salt | As required |
| Jaggery (grated) | 2 cups |
| Sesame Seeds (Til) | ½ cup |
| Poppy Seeds | ½ cup |
| Gram Flour (Besan) | 2 ½ tablespoons |
| Dry Coconut (Kopra, grated) | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 tablespoon |
| Nutmeg Powder | 1 tablespoon |
| Milk | 2 tablespoons (or as required) |
| Ghee (for roasting, optional) | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 7g |
| Carbohydrates | 44g |
| Fat | 8g |
| Fiber | 5g |
| Sugar | 8g |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 30 minutes |
| Cooking | 20 minutes |
| Total Time | 50 minutes |
Instructions
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Prepare the Dough: In a large mixing bowl, combine the whole wheat flour, gram flour, and a pinch of salt. Pour in the hot sunflower oil and mix it thoroughly with the flour. Gradually knead the mixture into a soft and pliable dough. Once well-kneaded, cover the dough with a cloth and let it rest for at least 20 minutes. This resting period is crucial for the dough to become more elastic and easier to roll out.
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Prepare the Filling: On a low flame, dry roast the sesame seeds, poppy seeds, and grated dry coconut one at a time in a skillet, ensuring each ingredient is fragrant and slightly golden. After roasting, grind the sesame seeds and poppy seeds in a grinder until they reach a coarse powder consistency. In a mixing bowl, combine the ground seeds with the roasted coconut and the grated jaggery.
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Cook the Gram Flour: In the same skillet, heat a little ghee and add the gram flour. Roast the gram flour on low heat until it becomes aromatic and turns a light brown color, which enhances its flavor. Add the roasted gram flour to the mixing bowl containing the other filling ingredients.
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Spice it Up: Add the cardamom and nutmeg powders to the filling mixture and blend everything thoroughly. If the jaggery makes the filling too sticky, it should ideally form a dough. However, if the filling is too dry, add 1 or 2 tablespoons of milk gradually, mixing well after each addition until the stuffing is soft but not wet.
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Form the Poli: Take two small portions of the dough and roll them into equal-sized balls. On a clean, floured surface, roll out each ball into a small round disc (puri). Brush a few drops of oil on one side of each puri. Spread a generous portion of the filling mixture evenly across the surface of one puri, reaching up to the edges.
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Seal and Roll: Place the second puri, oil side down, on top of the stuffed puri. Gently seal the edges to ensure the filling stays intact during cooking. Dust the surface with a little flour to prevent sticking, then carefully roll out the stuffed puri into a flat chapati, maintaining its shape without excessive pressure.
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Cook the Gulachi Poli: Heat a griddle or tava over medium heat. Once hot, place the rolled Gulachi Poli on the surface. Cook it on low to medium flame until golden brown spots appear on both sides, flipping as necessary. For an extra layer of flavor, brush the cooked poli with ghee and roast again on both sides until crisp and golden.
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Cool and Store: Remove the Gulachi Poli from the griddle and place it on a plate to cool down. The polies will become crisp as they cool. Once cooled, store them in an airtight container to maintain their texture. This delightful sweet treat is typically enjoyed at room temperature or can be served warm, accompanied by additional ghee for dipping.
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Serving Suggestions: Serve the Gulachi Poli warm or at room temperature, and enjoy this crispy, sweet delight as a standalone snack or as part of your lunch. It pairs wonderfully with a hot cup of chai or as a festive addition to any meal.
Enjoy the rich flavors and textures of this traditional Maharashtrian sweet, bringing warmth and comfort to your dining table with every bite. The Gulachi Poli not only delights the taste buds but also celebrates the beautiful culinary heritage of Maharashtra, making it a cherished recipe for generations.
