Gulachi Poli (JaggeryParatha)
Gulachi poli literally means chapati made with jaggery. This is a traditional Maharashtrian dish prepared during the festival of Makar Sankranti also called Kite Festival. This festival is celebrated during the month of January. The specialty of this dish is the ingredients used in it like sesame, coconut. They contain healthy oils. As this festival comes during winter, eating Gulachi Poli provides warmth in the body. The jaggery used here is our everyday jaggery and not jaggery that is used in chikki. This recipe is my mother’s recipe. Gulachi poli is served with clarified butter.
Ingredients:
Gulachi Poli (Jaggery Paratha)
Ingredients
- 2 1/2 Cup Jaggery
- 1 Cup White Sesame Seeds
- 1/2 + 3/4th Cup Gram Flour
- 1/2 Cup Unsweetened Desiccated Coconut
- 1/2 Cup Poppy seeds
- 1 1/2 Cup Wheat Flour
- 1 1/2 Cup All Purpose Flour
- 4 Tbsp Clarified Butter
- 4 Tbsp Oil
Instructions
For Stuffing:
- Dry roast white sesame seeds.
- Dry roast poppy seeds.
- Dry roast desiccated coconut.
- Blend sesame seeds, poppy seeds, desiccated coconut finely in the blender.
- Heat 2 tbsp oil and fry 1/2 cup gram flour.
- The colour will change a bit.
- Mix gram flour and the above mixture.
- In a pot heat clarified butter.
- Add jaggery.
- Heat the mixture on low heat until the jaggery is melted completely.
- Add melted jaggery to the above mixture.
- Mix with the spoon as the jaggery will be very hot. Mix well.
- Divide the stuffing into 24 patties.
For Chapati Dough:
- Mix wheat flour, all purpose flour and 3/4 cup gram flour.
- Knead a dough adding water and 2 tbsp oil.
How to make chapati:
- Make about 2 inch diameter balls of dough. For 1 chapati you will need 2 balls.
- Roll 2 small chapaties (about 3 inch diameter).
- Place stuffing on one chapati.
- Place another chapati on top of it. Seal it properly.
- Roll the stuffed chapati.
- Remove any excess dough remaining on the outer side with pizza cutter.
- Seal the chapati properly.
- Roast it on both sides on the hot tava.
Notes
The chapati should be rolled on one side.
The stuffing should be soft otherwise the chapati will tear while rolling. If the stuffing gets dry then melt some clarified butter and add to it.