Gul Poli – Marathi Recipe

Instructions

For Cover:

• Take wheat flour, maida in a dish. You can also add 1 or 2 tsp besan if you want.
• Add a pinch of salt and mix well.
• Add a little water at a time and make dough of it. Do not add much water at a time.
• The dough should neither too thick nor too thin. It should have a medium consistency.
• For 2 cups wheat flour and 1 cup maida, 1 1/4 cup water are enough.
• You can use milk instead of water for kneading the dough.
• You can also add 2 tsp hot oil while kneading the dough.
• In the end, add 1 tsp oil and knead again.
• Transfer the dough into a bowl and coat it with a little oil.
• Cover and let it rest for 30-45 minutes.

For Stuffing:

• Heat up a pan on medium heat.
• Add sesame seeds and roast them on medium heat until they get golden color for about 5-6 minutes.
• Transfer them into a blender jar and blend it.
• Do not make a fine powder. The coarse texture of sesame seeds should be retained.
• Add 2 tsp oil in the same pan and add besan.
• Roast besan on medium until it gets a nice golden color. Turn off the gas.
• Take chikkicha gudh into a bowl.
• Add roasted besan, roasted peanut powder, roasted sesame seeds’ powder, and cardamom powder.
• You can also use nutmeg powder if you want.
• Mix everything well with hands.
• Once mixed well, transfer a little mixture at a time into a blender jar and blend it.
• You also can use a food processor for it. Stuffing is already.

To make gul poli:

• Take the dough and knead it once more.
• Take a small ball of it and roll it to make even on rolling board.
• Roll a poli. Make it a bit thick at the center and a little thin at the edges.
• If you have kneaded the dough well, you don’t need to use any dry flour or oil while rolling poli.
• If the dough is sticking to the rolling board, then you can use wheat flour or maida.
• Heat up a pan parallel while we roll poli. Add stuffing into the poli.
• Take some stuffing and make a nice and a round ball of it.
• Press it a bit at the center and put it on poli.
• Bring the edges as we do for paratha or modak and remove excess dough.
• Roll poli a little thinner than regular chapaties.
• When poli is ready, transfer it to a hot pan.
• Face the side at which we see more stuffing upwards and another side towards the pan.
• Cook for 2 minutes and when bubbles begin to appear, flip poli over.
• Roast for 2 minutes from another side as well.
• Apply a little ghee and flip over. Apply ghee on another side too.
• You can use oil too. But a little smell of oil is left behind when poli cools down.
• Do not roast gul poli on high heat. Roast it on medium heat only.
• Roast gul poli a little longer than regular chapaties from both sides.
• Turn off the gas. Gul poli is already.
• You can have it as it is or it goes well with milk too.
• It goes fantastic with lots of ghee.
• Do not have gul poli when it is hot. Your tongue may burn due to hot gudh.
• You can store gul poli in airtight container when it cools down.
• It has got a shelf life of 2-3 weeks. This can be a good traveling menu.