Gulachi poli
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A flaky flatbread stuffed with jaggery, roasted sesame and gram flour, made for Makar Sankranti.
Region: MaharashtraOccasion: Makar Sankranti (January)Time: 1 hrServes: About 8 polisVegetarian
Ingredients
- For the filling: 1 cup grated jaggery, ¼ cup sesame seeds, roasted and powdered, 2 tbsp besan roasted in 1 tbsp ghee, ½ tsp cardamom powder
- For the dough: 1½ cups wheat flour, ½ cup maida, 3 tbsp hot oil, a pinch of salt, water
- Ghee to serve
Method
- Knead the flours, salt and hot oil with water into a soft dough. Rest for 30 minutes.
- Mix the jaggery, sesame powder, roasted besan and cardamom and knead it until it holds together like a soft dough.
- Roll two small rounds of dough. Spread a thin, flat round of the filling on one and cover with the other. Seal the edges.
- Roll gently into a thin poli, dusting with rice flour so the filling does not leak.
- Roast on a medium-hot tawa on both sides until light brown spots appear. Do not let the jaggery burn.
- Serve warm or cold with a spoon of ghee.
History
Sesame and jaggery are eaten across India at Makar Sankranti, in the cold season, when they are said to keep the body warm.
Significance
Gulachi poli and tilgul are exchanged on Sankranti with the words 'tilgul ghya, god god bola': take sesame and jaggery, and speak sweetly.