Gul Poli - A to Z Maharashtrian Sweets
Happy Ugadi to all my readers!
It was an easy pick for G. Though I had a choice like GuLacha Shira, Gul Shevya, Ghavan Ghatle, Gavhle, God Shankarpale, Gulachi poli was the one that was appealing. This Jaggery stuffed Flatbread might seem quite simple before you read the recipe. You will be in for a surprise how many things go into the stuffing.
Rolling out this polis is tough if your stuffing has become hard. The best way to make this will be to just add grated jaggery. However, I went ahead and MW for a while, maybe even a few minutes that ended up with a thicker syrup.
Still, I managed to make this correctly in the end. Also, as I observed, my other dough was always enough for the stuffing, so even though I didn't follow any recipe to the T, I managed to use up what I made.
I adapted my Gulpoli from the chakali site. Since the day I made this, I also made 4 other sweets, I had eyeballed the roasted nuts as I had prepared for all the dishes. Even the dough was kneaded for another dish.
As the recipes claim, these polis stay good for nearly 2 to 3 days. Since I made so many sweets, it was obvious it won't get completed the same day. So I was happy that these have a good shelf life at room temperature as well.
Gulpoli / Gul Poli/ Jaggery stuffed flatbread
Ingredients Needed:
For Outer Layer
Whole wheat flour - 1 cup
All purpose flour - 1 cup
Water - 1 cup
Cooking Oil - 2 tbsp
Ghee - 1 tbsp
Salt - 1 tsp
For the stuffing
Chickpea flour/ Besan - 2 tbsp
Cashewnuts, Pistas, and Almonds - 1/2 cup
Grated Jaggery - 1.5 cups
Poppy seeds - 1 tsp
Sesame seeds - 1 tsp
How to make the Gulpoli
For the Dough
Mix all the ingredients of the dough to make a soft pliable dough.
Set the dough aside to rest for 1-2 hours
For making the stuffing
Dry roast the poppy seeds, sesame seeds separately. Remove and keep it aside.
In the same pan, heat ghee, roast the nuts, and remove. Next roast the besan till the raw smell is removed.
Grind the poppy seeds, sesame seeds, almonds, cashew nuts to form a paste or powder. Add Besan and add every
Melt the grated jaggery for 20 secs, then add the rest of the ingredients to form a sticky dough.
To assemble and roast the stuffed flatbread
Pinch an equal number of balls of dough and stuffing.
Roll out the dough and place the stuffing in the center.
Close the stuffing and then roll it out gently to thin flatbread
Roast on hot tawa with ghee on both sides, don't flip often as it may break.
Let it cool to form a crispy bread.
Recipe
Gul Poli | How to make Jaggery Stuffed Flatbread
Ingredients
For Outer Layer
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- 1 cup Water
- 2 tbsp Cooking Oil
- 1 tbsp Ghee
- 1 tsp Salt
For the Stuffing
- 2 tbsp Chickpea Flour / Besan
- 1/2 cup Cashewnuts, Pistas, and Almonds
- 1/2 cup Jaggery Grated
- 1 tsp Poppy Seeds
- 1 tsp Sesame Seeds
Instructions
How to make the Gulpoli
For the Dough
- Mix all the ingredients of the dough to make a soft pliable dough.
- Set the dough aside to rest for 1 - 2 hours.
For making the Stuffing
- Dry roast the poppy seeds, sesame seeds separately. Remove and keep it aside.
- In the same pan, heat ghee, roast the nuts, and remove. Next, roast the besan till the raw smell is removed.
- Grind the poppy seeds, sesame seeds, almonds, cashew nuts to form a paste or powder. Add Besan and all the ingredients.
- Melt the grated jaggery for 20 secs, then add the rest of the ingredients to form a sticky dough.
To assemble and roast the Stuffed Flatbread
- Pinch an equal number of balls of dough and stuffing.
- Roll out the dough and place the stuffing in the center.
- Close the stuffing and then roll it out gently to thin flatbread.
- Roast on hot tawa with ghee on both sides, don't flip often as it may break.
- Let it cool to form a crispy bread.
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Srividhya Gopalakrishnan says
Perfect recipe for the ugadi day. 🙂
Amara Annapaneni says
Gulpoli looks delicious Valli. Love the addition of cashews, pistachios and almonds:)
Priya Suresh says
How addictive this poli na, just love it. You are tempting me again to make some gul polis.
Suma Gandlur says
Lovely polis with yummy filling. I thought you were going to go with the classic puranpoli. 🙂 And happy Ugadi.
Usha says
With all those nuts and seeds, stuffing and the poli must have tasted great.
rajani says
This is my dad's favorite (poli I mean). Nice Valli 🙂
Smruti Shah says
Gujaratis have their own version of Puran Poli, but I completely love the Maharashtrian version of this dish. Amazing dish!!
Gayathri Kumar says
This is one delicious filling. I have used channa dhal based filling but this sounds so good..
vaishali sabnani says
The addition of chick pea flour is new to me, my version will come up soon. The polis look super even after the jaggery getting hard:)
Sandhya Ramakrishnan says
That is a very different kind of filling. I would have ever thought of stuffing with besan. Love the loaded poli.
Sapana Behl says
Happy Ugadi to you too Valli.The poli makes a nice sweet and must have tasted great.
Pavani N says
Your polis look sooo soft and delicious Valli. Filling is very interesting with the addition of besan and nuts. Good pick for G.
Nalini's Kitchen says
Wonderful polis with an interesting stuffing,bookmarking to try soon..
Harini-Jaya R says
Love the gul poli. The filling sounds so delicious.
Nisha Sundar says
Dry fruits stuffed poli is awesome Valli. From your series I find the Maharashtrian cuisine very interesting. Should try to make some at home..
Kalyani says
Besan n nut as filling is totally new .. They hv come out so well
Padma Rekha says
That besan part is very interesting!! no need of cooking and grinding dal. Looking so delicious will sure give a try...
Chef Mireille says
love the filling - great for breakfast or a snack
Padmajha PJ says
That is a yum Poli Srivalli. The filling sounds really delicious!
Priya Srinivasan says
Such a rich poli, love the stuffing valli. I always make little extra stuffing, as I have monkeys who eat them as such!! This would definitely vanish even before I start rolling them!!
Ruchi Indu says
That is a very yum poli recipe. Perfect for ugadhi
veena krishnakumar says
Such a delicious and rich Filling. Omg my bookmark is increasing:)