Traditional Tilachi Poli Recipe with Sesame & Jaggery

Ingredients

• 1 cup brown sesame seeds (I use the brown sesame seeds)
• 2 tablespoons white poppy seeds
• 1 cup grated jaggery
• 1 tablespoon chickpea flour (besan)
• 1 tablespoon peanuts (roasted and ground, optional )
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 2 cups whole wheat flour (sieved)
• 1/2 cup whole wheat flour (for rolling)
• 1 teaspoon salt
• 1 cup milk (luke warm, plus more if needed)
• 1 pinch saffron
• 1 tablespoon oil
• 2 tablespoons ghee

Instructions

1. 1

   --- Make the filling ---

2. 2

   Add sesame seeds to a medium pan, and roast on medium heat for 2 to 3 minutes, or until they start to release the aromas. Reserve them in a bowl.

3. 3

   In the same pan, add chickpea flour or besan, and roast for a minute on low to medium heat. Reserve along with the roasted sesame seeds.

4. 4

   Add poppy seeds to the same pan, and roast for 1 to 2 minutes on low to medium heat. Reserve with the sesame seeds.

5. 5

   Allow all the roasted ingredients to cool down completely.

6. 6

   Grate the jaggery in a food processor using the shredding disk, or with a hand grater. If using food processor take the grated jaggery out and replace the shredding disk with the S-shaped blade.

7. 7

   Add roasted sesame seeds, besan, poppy seeds and ground peanuts (optional) to the food processor with jaggery.

8. 8

   Add cardamom, nutmeg and process for 1 to 2 minutes until all the ingredients are well incorporated and finely ground.

9. 9

   Make sure there are no large lumps and the filling is ground evenly.

10. 10

    --- Make the Dough ---

11. 11

    Add wheat flour, saffron and salt in a large mixing bowl. Adding a little lukewarm milk at a time, knead the dough. You may need upto 1 cup of milk, but add only as needed.

12. 12

    Add oil, and once again knead the dough until it becomes soft and even. Keep the dough in an airtight container, and allow it to rest for 20 minutes.

13. 13

    Take the dough out, and knead again for 2 minutes. Make 12 to 15 dough balls, rolling them well between your palms.

14. 14

    --- Roll the Sweet Poli ---

15. 15

    Take one piece of the dough ball and dip it in the dry flour, coating it lightly.

16. 16

    Roll it into a 4 inch circle.

17. 17

    Pick up the rolled dough in the palm of your hand (I usually take it on my left), and bring your fingers together to form a bowl in your palm.

18. 18

    Place 1 to 2 tablespoons of the sweet filling in the dough bowl. Tip - you may want to start with just 1 tablespoon first and then add more as needed.

19. 19

    Gather all the sides of the rolled dough on top of the filling to enclose it lightly, so that the filling in sealed in.

20. 20

    Slightly flatten the stuffed dough ball with your palms. Dip it in the dry flour, coating it lightly.

21. 21

    Roll with a rolling pin, using gentle pressure to form a 5 to 6 inch circle. You can roll the poli thin, or keep it a little thicker. I roll mine thin, to about 6 inches in diameter.

22. 22

    --- Cook the Sweet Poli ---

23. 23

    Preheat a frying pan on medium heat and gently transfer the rolled poli on to the heated griddle.

24. 24

    Cook evenly on both sides, as each side will start to get golden brown spots. Flip the paratha a couple of times on the pan, until both sides are evenly cooked.

25. 25

    Apply a few drops of ghee on both sides, and take the paratha out on a paper towel lined dish or a container.