Til~Gul Poli

This Recipe is free from :

 

☐Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☐sesame

☒fish

☒shellfish

Ingredients

 

For  stuffing

 

  1. Sesame seeds / Til -  ½ cup

  2. Jaggery - grated  - 1/2 cup

  3. Besan - 1 TBSP

  4. Cardamom powder - 1 TSP

  5. Nutmeg powder - 1 TSP

 

For outer covering or poli

  1. Whole wheat flour - 1 cup

  2. Water to knead the dough

  3. Salt to taste

  4. Vegetable oil - 2 Tsp

Tilgul Poli.jpeg

Method - 

 

Dough - 

 

  1. Knead soft pliable dough with 1 cup of whole wheat flour, salt, water and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky  poli. Apply a generous serving of oil to make sure the dough does not get dry.. Cover and let the dough rest for 2-3 hours.

 

Stuffing - 

 

  1. Dry roast the sesame seeds on low flame till they start popping out. Let them cool down and add them to the grinder jar. Grind them coarse powder. Add grated jaggery , cardamom powder , nutmeg powder . Pulse it again in the mixer/grinder to mix the ingredients .

  2. Dry roast besan till it turns slightly brown or start releasing a nutty smell . Cool down besan completely.

  3. Mix the grinded ingredients and besan and mix well.

 

Tilgul Poli or flatbread - 

 

  1. Put a heavy griddle on medium high heat.

  2. Take a lemon sized ball of dough . Roll the dough by using rice flour into a 2-3  inches diameter circle.

  3. Take a spoonful of stuffing and  Place it in the middle of the rolled dough. Gather all the sides of the dough on top of the stuffing to enclose it. Remove the excess dough. Roll the bread softly using more rice flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter. Gently put the rolled bread on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Add a little oil to both sides. Serve with unsweetened non dairy milk flavored with cardamom and saffron.