GuL poLi

The day following the makarsankranti is the 'karidin'. GuLpoli is prepared to celebrate this occasion.

Ingredients

for the dough
1cup wheat flour
1 tsp besan/chickpea flour
1 tsp oil
salt to taste

For the stuffing
1 tblsp besan/chickpea flour( roast with a tsp of oil, till light brown)
1 tblsp khuskhus/poppy seeds(dry roast and crush)
1 tblsp sesame seeds(dry roast and crush)
1 cup grated jaggery(without lumps)

Method

• Mix all the ingredients to knead the dough. Keep it covered.
• Roast the ingredients for stuffing and mix in the grated jaggery and make a smooth mixture.
• Make small portions(approx. size of a lemon) of the dough
• Roll each portion of the dough in small circle using wooden base(polpaT)and wooden roller pin(laTaNe) OR make a cup as you do while making modak.
• Keep it on your palm to make a deep cup, fill the stuffing with the spoon in it. Gather the circumference and try to close the opening firmly to make a ball. Press it within the palms lightly.
• Roll the flattened ball with a rolling pin and sprinkle some rice flour to avoid sticking of the dough.
• Heat the griddle/tawa on high. Once heated,make the flame to medium.
• Roast the chapati/poLi from both sides.(flip only once-when one side is properly done,flip and roast the other side.)
• Apply sajuk toop/ghee when hot.
• Serve hot or cold.