Home / Maharashtrian Recipes / Authentic Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha)
Authentic Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha)
Lunch

Authentic Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha)

This homemade Authentic Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha) recipe is flavorful, easy to prepare and suitable for Lunch diets....

⏱️

30 Min Prep

🔥

20 Min Cook

🍽️

8 Servings

🥗

Vegetarian

Ingredients

  • 1-1/2 cup Whole Wheat Flour
  • 2-1/2 tablespoon Gram flour (besan)
  • 2 tablespoons Sunflower Oil
  • Salt - as required
  • 2 cup Jaggery - grated
  • 1/2 cup Sesame seeds (Til seeds)
  • 1/2 cup Poppy seeds
  • 2-1/2 tablespoons Gram flour (besan)
  • 2 tablespoon Dry coconut (kopra) - grated
  • 1 tablespoon Cardamom Powder (Elaichi)
  • 1 tablespoon Nutmeg powder
  • 2 tablespoons Milk - or as required
  • Ghee - as required for roasting the Gulachi poli (optional)

Instructions

1
To begin making the Gulachi Poli steps, incorporate the flours and a pinch of seasoning in a mixing container.introduce the burning fat, incorporate well and fold the baking flour into a soft flour base.
2
lid the flour base and keep aside for at least 20 moments. arid bake the sesame seeds, poppy seeds and grated coconut one by one on a low flame on a skillet.Grind the sesame seeds and poppy seeds and keep in a mixing container with the roasted grated coconut and grated Jaggery.In the same pot burning up up ghee and to it introduce the chick pea baking flour.
3
bake it on a low flame until the chick pea baking flour becomes fragrant and changes its colour to light brown.introduce this baking flour also to the mixing container.
4
incorporate all the components of the stuffing well.
5
Now introduce the Cardamom and Nutmeg dusting seasoning to it and incorporate again.
6
 If the jaggery you are using is sticky, your stuffing can form a flour base.
7
If the stuffing appears arid and you cannot make a flour base, then introduce 1 or 2 tablespoon whole milk to it.
8
introduce the whole milk drop by drop and incorporate and see.
9
The stuffing should be soft but not wet.Pinch out 2 small portions of the baking flour flour base and roll out into equal sized puris.Apply few drops of fat on one side of each poori.
10
Now take a portion of stuffing and spread it on one poori.
11
The stuffing should be spread up to the edges.Place the second poori with fat side down over the stuffed poori.
12
Seal the edges and dust some four on the platform and roll out a chapati of it.bake the Gulachi poli on a heated griddle on a low flame until nice golden brown spots appear on both the sides.Brush the poli with ghee and bake again from both sides.
13
Remove and keep on a plate to cool down.The Gulachi poli becomes crisp on cooling.
14
Let all the poli's cool down and then keep them in air tight container.Repeat the same procedure for rest of the flour base and stuffing.
15
Generally, this poli is eaten on cooling as a brittle honeyed.If serving burning, dish up Gulachi Poli steps with ghee and enjoy!.

Recipe Information

Cuisine
Maharashtrian Recipes
Course
Lunch
Diet
Vegetarian
Total Time
50 mins

Recipe Time chart

Preparation Time

30 mins

Cooking Time

20 mins

Total Time

50 mins
#maharashtrianrecipes #lunch #vegetarian
Author

Master Chef

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