Sankranti Special Til Gud Poli
|Wheat flour||1 Cup (16 tbs) (Atta/Kanik)|
|All purpose flour||1 Cup (16 tbs) (Maida)|
|Chickpea flour||2 Tablespoon (Besan)|
|Salt||1 Teaspoon (Adjust Quantity As Per Taste)|
|Water/Water||3⁄4 Cup (12 tbs)|
|Grated jaggery||1 Cup (16 tbs) (Brown Cane Sugar / Gud / Chiralela Gul, Adjust Quantity As Per Taste)|
|White sesame seeds/Til||1⁄4 Cup (4 tbs), lightly roasted till it is crisp & golden in color|
|Poppy seeds||1⁄4 Cup (4 tbs), dry roasted powdered (Khus Khus)|
|Dry grated coconut||1⁄4 Cup (4 tbs), dry roasted (Kislele Khobare)|
|Chickpea flour||1⁄4 Cup (4 tbs) (Besan)|
|Ghee||2 Tablespoon (Clarified Butter/ Tup Adjust Quantity As Needed)|
|Nutmeg powder||1 Pinch (Jaifal Pud)|
To make dough mix all dry ingredients and add milk slowly as per requirement.
Heat ghee and add chickpea flour. Stir it.
Add ghee as required and keep stirring.
Roast the flour until it changes its color and is aromatic.
Let it cool completely.
Meanwhile, grind sesame seeds, coconut to it.
Now add poppy seed powder.
Now homogenously mix pinch of nutmeg, jaggery into cooled chickpea flour.
Make balls from the flour and plastic wrap it.
Make equal balls of the dough.
You can make the poli in two methods
First: take one ball o dough and separate it into two parts in 70:30 ratio and roll both balls into 5:3 diameters.
Stuff the filling and roll again to flatten.
Second: take one ball of dough and roll it about 5 inches in diameter, add the stuffing in the centre and seal all the sides.
Fry the poli on hot tawa greasing it with some ghee from both sides.