Serves/makes: 10-12 Poli about 7-inch diameter
Shelf existence about 6-seven days.
1 Cup Wheat Flour/Atta/Kanik
1 Cup All-Porpose Flour/Maida
2 Tablespoons of Chickpea Flour/Besan
3-4 Tablespoons of Oil
Salt (Adapt to your test)
About 3/4 Cup Milk (can substitute with water)
Ingredients For that Stuffing/Filling:
1 Cup brown cane sugar / jaggery (grated)(adapt to taste)
1/4 Cup White-colored Sesame Seeds /Til (gently roasted till it's crisp golden in colour)
1/4 Cup Poppy Seeds/Khuskhus (Dry-roasted powdered)
1/4 Cup Dry grated Coconut (Dry-roasted)
1/4 Cup Chickpea Flour/Besan
Ghee/Clarified Butter (when needed)(can substitute with unsalted butter)
Pinch of Nutmeg Powder/Jaifal powder (Optional)
1) Mix all of the flours .Add Salt based on taste. Create a well in the centre, heat oil and combine it with the flour.
The oil ought to be sizzling hot .Then mix it nicely. Create a soft dough adding milk / water little at any given time.
Knead the dough wellfor 5 mins.The dough ought to be medium soft.Pay for it having a plastic wrap.Allow the dough rest for atleast one hour.
3) Heat Ghee inside a pan add chickpea flour and roast it. Add Ghee as needed little at any given time.Maintain stirring continuously.Roast on low heat till it changes its colour.It will require about 6-7 minutes and it is aroma spreads all around the room.Then turn off heat and it aside. Allow it to awesome completely.
4) Roast sesame seeds, poppy seeds and coconut one at a time.
5) Grind Poppy seeds to powder.Take it off inside a plate and it aside.
6) Then Grind sesame seeds and coconut to powder.
7) Combine sesame seeds powder,Poppy Seeds powder,Coconut,chickpea flour and jaggery.Altogether grind this mix inside a mixie till they're well combined.Add nutmeg powder for this and blend well. Make 7-8 balls for filling.
8) Make equal servings of dough. Sprinkle some all-purpose flour on moving board. Roll the dough to how big puri.Convey a ball of tilgul filling out the center close it by since the edges at top so the fiiling won't emerge. Use more flour and roll it till it become normal roti size or 7-8 inches across.
9) Heat the griddle (tawa) put some ghee roast it from both side using ghee on medium flame till it turns golden brown.
10) Serve with ghee or eat crispy gulpoli.
1) To obtain fully loaded Poli use more stuffing than dough.
2) To obtain crispy result rost Poli/ Flatbread on low heat.
3) It become crisp after completely cooled lower.
4) you are able to kept in the refrigerator for ten days.As soon as completely cooled store in airtight container.
