Gul Poli

Ingerdients:

For the filling:

• ½ kg. Jaggery
• 3 tablespoon oil
• 6 tablespoon gram flour or besan
• 2 tablespoon poppy seeds
• 2 tablespoon sesame seeds
• 2 tablespoon peanut powder
• 1 teaspoon nutmeg powder
• 1 teaspoon cardamom powder
• ⅛ teaspoon paan chuna or pickling lime

For the Cover:

• 400 grams all purpose flour
• 400 grams fine sooji or semolina
• 6 tablespoon oil

• Salt to taste

• Rice flour to dust

Method:

Filling:

1. Grate jaggery so that there are no chunks.
2. Dry roast poppy seeds, sesame seeds individually. Grind it in a blender to a fine powder.
3. Heat 3 tablespoon oil in a pan. Add gram flour and roast on a medium flame. Roast until its raw smell goes away. Kepp it aside to cool it down.
4. In a big bowl, add grated jaggery, gram flour, poppy seeds and sesame seeds powder, peanut powder,nutmeg powder, cardamom powder, paan chuna. Mix it well and keep it aside.

For the cover:

1. Add all purpose flour and semolina in a bowl. Heat 6 tablespoon oil in a pan. Add this hot oil to the flour mixture. Add salt to taste. Knead a medium consistency dough with the help of water. Keep it aside for 2-3 hours.

How to make:

1. Heat tava or griddle on a medium flame.
2. Make a small size ball from the cover. Roll into a small disk. Get equal size of ball from the filling. Flatten the ball between your palms. Place it on a rolled disk. Make another bigger size ball from the cover and roll into a disk. Place this disk on the filling. Seal the edges by pressing the sides with your fingers. Dust some rice flour on the surface. Roll out in a thin chapati. Place it on tava and cook from both the sides. Serve with ghee.

Note:

1.You can make filling a day before too. Keep it in a air tight container and store it in a refrigerator. 2. Another method of making is make equal size balls from the filling and cover. Roll the cover ball into small disk. Place a filling ball in the center and seal the edges properly. Dust some rice flour on the surface. Roll the ball very carefully into a thin chapati. Make sure the filling is not coming out of chapati. Place on heated griddle. Cook from both the sides. 3. Makes around 20 gul polis with this measurement.

View fullsize

View fullsize

View fullsize

View fullsize

Tandulachi Bhakri or Rice Flour Bhakri

Ingredients:

• 1 cup Rice flour
• Salt to taste
• 1 tbsp Unsalted butter/ ghee
• 1 cup water

View fullsize

Method:

1. Heat 1 cup water in a big vessel and add butter and salt to it.
2. Once water starts boiling reduce the heat and add rice flour.
3. Mix it with a spoon. It will appear like crumbs.
4. Cover the vessel with a lid for 2 mins and switch off the gas.
5. Take out the mixture in a flat vessel and start kneading it with your hands. Keep kneading until dough becomes nice smooth. If the dough is slightly firm add little water.
6. Shape them into round balls. Dust some rice flour and roll them into round shape.
7. Heat the tawa or griddle and cook the bhakris from both sides.
8. Take out in a plate and serve the bhakri with onion, lasun chutney and pithale.