Maharashtra

Gul poli

Flaky flatbread stuffed with jaggery, sesame and roasted besan. Sankranti on a plate.

75 minTime

6 gProtein each

mildSpice

Make it your way

Grandma's wayJaggery sesame poli with ghee.

The original

383kcalsame

6 gproteinsame

5 gfibresame

75minutessame

Classic gul poli.

Per serving, worked out from the ingredient table.

Jaggery1¼ cups, grated

Sesame seeds¼ cup, roasted and powdered

Besan (chickpea flour, gram flour)3 tbsp

Poppy seeds (white poppy seeds)1 tbsp

Desiccated coconut (unsweetened shredded coconut)¼ cup, dry coconut

Cardamom½ tsp

Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups

Maida (all-purpose flour, plain flour)⅓ cup

Cooking oil (vegetable oil)hot oil for the dough and filling

Gheefor roasting

Salta pinch

4 steps

1Knead atta, maida, salt and 3 tbsp hot oil with water into a soft dough. Rest 1 hour.
2Roast besan in the remaining oil until golden. Mix with jaggery, sesame, poppy seeds, coconut and cardamom and knead into a smooth filling.
3Wrap filling between two small dough rounds, seal and roll thin with rice flour dusting.
4Roast on a medium hot tawa until light brown spots appear, then brush with ghee.

Serve it like this

Serve warm with a spoon of ghee melting on top, or with a cup of warm milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.