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Gul poli is made on Makar Sankranti. This is authentic, traditional Maharashtrian recipe. The main ingredients of this are jaggery or gudh and sesame seeds. These help to keep our body warm during cold winter. This is a little crunchy and simply delicious. Let’s learn this healthy and tasty gul poli.

Ingredients:
For Cover:
• 2 cups Wheat flour
• 1 cup Maida
• A pinch of salt
• 1 1/4 cups Water
• Oil
For Stuffing:
• 1/4 cup white Sesame seeds
• 2 tsp besan
• 1 cup Chikkicha Gudh / Jaggery
• 1/4 cup Roasted peanut powder
• 1/2 tsp Cardamom powder

Method:
For Cover:
• Take wheat flour, maida in a dish. You can also add 1 or 2 tsp
besan if you want.
• Add a pinch of salt and mix well.
• Add a little water at a time and make dough of it. Do not add
much water at a time.
• The dough should neither too thick nor too thin. It should have
medium consistency.
• For 2 cups wheat flour and 1 cup maida, 1 1/4 cup water is
enough.
• You can use milk instead of water for kneading the dough.
• You can also add 2 tsp hot oil while kneading the dough.
• In the end add 1 tsp oil and knead again.
• Transfer the dough into a bowl and coat it with a little oil.
• Cover and let it rest for 30-45 minutes.
For Stuffing:
• Heat up a pan on medium heat.
• Add sesame seeds and roast them on medium heat until they get
golden colour for about 5-6 minutes.
• Transfer them into blender jar and blend it.
• Do not make fine powder. Coarse texture of sesame seeds should
be retained.
• Add 2 tsp oil in the same pan and add besan.
• Roast besan on medium until it gets nice golden colour. Turn off
the gas.
• Take chikkicha gudh into a bowl.
• Add roasted besan, roasted peanut powder, roasted sesame
seeds’ powder and cardamom powder.
• You can also use nutmeg powder if you want.
• Mix everything well with hands.
• Once mixed well, transfer a little mixture at a time into blender jar
and blend it.
• You also can use food processor for it. Stuffing is already.
To make gul poli:
• Take the dough and knead it once more.
• Take a small ball of it and roll it to make even on rolling board.
• Roll a poli. Make it a bit thick at the centre and a little thin at the
edges.
• If you have kneaded the dough well, you don’t need to use any dry
flour or oil while rolling poli.
• If the dough is sticking to rolling board, then you can use wheat
flour or maida.
• Heat up a pan parallel while we roll poli. Add stuffing into the poli.
• Take some stuffing and make nice and round ball of it.
• Press it a bit at the centre and put it on poli.
• Bring the edges together as we do for paratha or modak and remove
excess dough.
• Roll poli a little thin than regular chapaties.
• When poli is ready, transfer it on hot pan.
• Face the side at which we see more stuffing upwards and other
side towards the pan.
• Cook for 2 minutes and when bubbles begin to appear, flip poli
over.
• Roast for 2 minutes from another side as well.
• Apply a little ghee and flip over. Apply ghee on other side too.
• You can use oil too. But a little smell of oil is left behind when poli
cools down.
• Do not roast gul poli on high heat. Roast it on medium heat only.
• Roast gul poli a little longer that regular chapaties from both
sides.
• Turn off the gas. Gul poli is already.
• You can have it as it is or it goes well with milk too.
• It goes fantastic with lots of ghee.
• Do not have gul poli when it is hot. You tongue may burn due to
hot gudh.
• You can store gul poli in air tight container when it cools down.
• It has got shelf life of 2-3 weeks. This can be a good travelling
menu.

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