Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha)
A delicious maharashtrian recipes recipe featuring gulachi poli recipe (jaggery and poppy seeds stuffed paratha). Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
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Instructions
Cooking Steps
Step 1: To begin making the Gulachi Poli recipe, mix the flours and a pinch of salt in a mixing bowl
Step 2: Add the hot oil, mix well and knead the flour into a soft dough
Step 3: Cover the dough and keep aside for at least 20 minutes
Step 4: Dry roast the sesame seeds, poppy seeds and grated coconut one by one on a low flame on a skillet
Step 5: Grind the sesame seeds and poppy seeds and keep in a mixing bowl with the roasted grated coconut and grated Jaggery
Step 6: In the same pan heat up ghee and to it add the chick pea flour
Step 7: Roast it on a low flame until the chick pea flour becomes fragrant and changes its colour to light brown
Step 8: Add this flour also to the mixing bowl
Step 9: Mix all the ingredients of the stuffing well
Step 10: Now add the Cardamom and Nutmeg powder to it and mix again
Step 11: If the jaggery you are using is sticky, your stuffing can form a dough
Step 12: If the stuffing appears dry and you cannot make a dough, then add 1 or 2 tablespoon milk to it
Step 13: Add the milk drop by drop and mix and see
Step 14: The stuffing should be soft but not wet
Step 15: Pinch out 2 small portions of the flour dough and roll out into equal sized puris
Step 16: Apply few drops of oil on one side of each poori
Step 17: Now take a portion of stuffing and spread it on one poori
Step 18: The stuffing should be spread up to the edges
Step 19: Place the second poori with oil side down over the stuffed poori
Step 20: Seal the edges and dust some four on the platform and roll out a chapati of it
Step 21: Roast the Gulachi poli on a heated griddle on a low flame until nice golden brown spots appear on both the sides
Step 22: Brush the poli with ghee and roast again from both sides
Step 23: Remove and keep on a plate to cool down
Step 24: The Gulachi poli becomes crisp on cooling
Step 25: Let all the poli's cool down and then keep them in air tight container
Step 26: Repeat the same procedure for rest of the dough and stuffing
Step 27: Generally, this poli is eaten on cooling as a crispy sweet
Step 28: If serving hot, serve Gulachi Poli recipe with ghee and enjoy!