Gul Poli

Gul Poli is a traditional recipe of Maharashtra for Makar Sankranti festival. This roti is made up of sesame and jaggery. Gul poli is prepared as a naivedyam for god. This roti is very crispy which can be used for 3-4 days. When hot, spread ghee on the roti and eat. The taste is awesome.

Cooking Time: 40-50 minutes
Servings:10-12 Gul Polis

  • 1 cup wheat flour
  • 1 cup all purpose flour
  • 2 tsp chickpea flour
  • salt to taste
  • 3/4 cup milk
  • 4 tsp oil
  • 5-6  powdered cardamoms
  • 1/4 cup grated coconut
  • 1/4 cup sesame
  • 1 cup jaggery
  • 1/4 cup poppy seeds
  • 1/4 cup all purpose flour
  • ghee
  1. Heat oil in a pan.
  2. In a plate mix wheat flour, 1 cup all purpose flour and chickpea flour. Add salt to taste.
  3. Make a hole in the center. Add hot oil in the hole to make a dough stiffer than chapati dough.
  4. Add little oil at a time. Knead the dough well.
  5. Add some milk and make to make the dough smooth and keep aside.
  6. Roast sesame, poppy seeds and coconut till golden brown. Grind them to make a fine powder.
  7. Grate the jaggery and put it in a tight container.
  8. In a pan, add ghee and out it on low heat. One ghee melts, add 1/4 cup all purpose flour and fry until golden. Add little ghee at a time.
  9. Let the mixture cool completely. 
  10. Now add powdered cardamoms, and the powdered mixture of sesame, poppy seeds and coconut. Mix well.Make balls of 1 inch diameter.
Methods to Make Gul Poli:
There are 2 ways to make this roti.

Method 1:
  1. Make medium sized balls out of dough. Start heating griddle on low heat. 
  2. Roll out each ball a little and add put one portion of stuffing in the center. Give it a modak shape.
  3. Now press lightly the modak shaped stuffed dough and roll out gently with the help of oil and flour.
  4. Roast the rotis from both the sides until cooked through. Apply some ghee while roasting to both the sides.
Method 2:
  1. Take 1 ball of dough and divide it into 2 balls of 70:30 ratio. Roll out both the balls a little. 
  2. Put the stuffing in the center of the big roti and cover it with another small roti. Seal the edges gently. 
  3. This way make one stuffed dough out of the two balls. 
  4. Now roll out the ball gently with the help of oil and flour.
  5. Roast the rotis from both the sides until cooked through. Apply some ghee while roasting to both the sides.
 Serve hot or cold with ghee.

No comments:


I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.