(Last Updated On: January 17, 2018)
Gurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

Gurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

Gulachi Poli / Gur ki Roti / Indian Jaggery Flatbread is a Maharashtrian delicacy and is specifically prepared for the Festival of Makar Sankranti (popularly known as Lohri/ Pongal/ Uttarayan/Bihu) in various parts of India.

Makar Sankranti celebrates the end of the winter solstice and the beginning of the harvest season in India.It is the only Indian festival which follows the solar cycle and hence it falls on the same day every year.

Makar Sankranti is celebrated differently in different parts of India. In Maharashtra (my home state), this festival is celebrated by making “Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread” and /or “Tilache Ladoo”(sesame ladoo/balls). The til-gur (be it Gurachi Poli | Gur ki Roti | Indian Jaggery Flatbread or sesame ladoo) are exchanged with one another and we always say “Til gur ghyaa ani goad goas bola (तिळगुळ घ्या, आणि गोड-गोड बोला)”. This saying means – forget the ill-feelings of the past and let’s talk nicely with one another.

Gurachi Poli | Gur ki Roti | Indian Jaggery Flatbread can be stored for about 20-25 in the fridge. Even the stuffing lasts for months in the freezer.

Because these rotis take a lot of time and effort, it is advisable to make them in bulk.

Cooking Time: Around 2 hours (for the whole process)
Quantity: 14-20 rotis depending on the size.

Ingredients for Gulachi Poli / Gur ki Roti / Indian Jaggery Flatbread

(A) For the stuffing

Sesame Seeds/ Til – 1 cup
Besan/Gram Flour – 1 1/2 cup
Jaggery/Gur (either grated or cut into very small pieces)- 2 1/4 cups
Water- 1 tablespoon
Cardamon Powder – 1 teaspoon

(B) For the Dough

Whole Wheat Flour – 3 cups
Maida/ All Purpose Flour – 1 cup
Water – 2  cup
Oil – 1/2 cup
Salt – 1/2 teaspoon

How to make Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread

(A) The Stuffing

1.Dry roast the sesame seeds for about 5 minutes on medium heat till they turn light brown. Sesame seeds crackle while roasting.
2. Let the roasted sesame seeds cool down.
3. Roast Besan/Gram flour/Chickpea flour till it turns golden. Roasting the flour on low heat may take between 12-15 minutes.

Gurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

Once the Besan is properly roasted it should turn golden brown in colour

  1. Finely grind the roasted sesame seeds and keep aside.
  2. Take a fresh wok. Add 1 tbsp water and 2 1/4 cups of jaggery and heat on low heat. Once all the jaggery has melted switch off the flame. Jaggery will melt within 5-7 minutes on low heat. Don’t overheat the jaggery, otherwise, the stuffing will harden.
  3. Now add the ground sesame and mix well, to dissolve all the lumps.
  4. Add cardamon powder and 3/4th cup of roasted besan and mix well.
  5. Set the mixture aside and let it cool
  6. Once cool, mix the stuffing nicely once again and remove lumps (if any).

Note: The additional besan is a buffer.

(B) The Dough

1.Heat 1/2 cup oil for about 2-3 minutes in high heat. Then switch off the gas.
2. In a big container mix 3 cups of whole wheat flour, 1 cup of maida (all purpose flour) and salt thoroughly.
3. Now add the oil to the flour. When you pour the oil on the flour mix, it should sizzle. Mix thoroughly.
4. When you press this flour mix in your fist, it should form a lump. If it falls apart without forming a lump or a shape, you need to add more oil.
5. Now gradually add water to knead a rollable dough. The dough should neither be too tough nor too soft.

(C) Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread

  1. Divide the dough into equal sized balls
    2.Make the same number of balls of the stuffing as well.
  2. The balls of the dough and the stuffing should be of the same size.
  3. Roll one ball of dough. Stuff the ball of stuffing and roll again. The roti should not be very thick.
Gurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

Roll the dough and put the ball of stuffing on the dough

Gurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

Cover the stuffing with the dough and roll into a round roti

  1. Once the gulachi poli is rolled, cook it on a griddle or a flat pan.
  2. Cook the poli on both the sides till it is golden brown from both sides.
  3. Serve Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread with ghee/clarified butter.
Gurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

Gulachi Poli/ Gur ki roti/ Indian Jaggery Flatbread tastes best with ghee/clarified butter and that too lots of it 🙂

Recipe Notes

1.After you make your first Gurachi Poli | Gur ki Roti | Indian Jaggery Flatbread, wait for sometime before starting with the second one. Once the first gulachi poli is cooled down, taste it. If you feel that the stuffing is too runny or too sweet and some of the remaining roasted besan.
2. You also need to add more besan if a lot of stuffing is oozing out from the poli while cooking.
3. With the given proportions the stuffing will be of fudge-like consistency and sweet. If you don’t like too much sweetness, you can add more besan, but then the stuffing would be more powdery. I don’t like my stuffing very sweet and hence I use the following proportions for the stuffing
Jaggery- 2 cups
Sesame Seeds – 1 cup
Besan – 1 1/4 cup

Gurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

The dry/ less sweet stuffing will look somewhat like this and will not be too gooey or fudgey

  1. After cooking every poli, dip a kitchen paper in water and wipe the surface of the griddle. This process helps in removing an jaggery which is stuck on the griddle.

Enjoy the Gulachi Poli/ Gur ki roti/ Indian Jaggery Flatbread and Til Gur ghyaa ani goad goad bola 🙂

Here is the printable recipe

Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread
Author: 
Recipe type: Dessert, Traditional, Festival Food
Cuisine: Indian, Maharashtrian
Cook time: 
Total time: 
Serves: 14-20 polis
 
Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread is a Maharashtrian delicacy and is specifically prepared for the Festival of Makar Sankranti
Ingredients
(A) For the stuffing
  • Sesame Seeds/ Til - 1 cup
  • Besan/Gram Flour - 1½ cup
  • Jaggery/Gur (either grated or cut into very small pieces)- 2¼ cups
  • Water- 1 tablespoon
  • Cardamon Powder - 1 teaspoon
(B) For the Dough
  • Whole Wheat Flour - 3 cups
  • Maida/ All Purpose Flour - 1 cup
  • Water - 2 cup
  • Oil - ½ cup
  • Salt - ½ teaspoon
Instructions
(A) The Stuffing
  1. Dry roast the sesame seeds for about 5 minutes on medium heat till they turn light brown. Sesame seeds crackle while roasting.
  2. Let the roasted sesame seeds cool down.
  3. Roast Besan/Gram flour/Chickpea flour till it turns golden. Roasting the flour on low heat may take between 12-15 minutes.
  4. Finely grind the roasted sesame seeds and keep aside.
  5. Take a fresh wok. Add 1 tbsp water and 2¼ cups of jaggery and heat on low heat. Once all the jaggery has melted switch off the flame. Jaggery will melt within 5-7 minutes
  6. Now add the ground sesame and mix well, to dissolve all the lumps.
  7. Add cardamon powder and ¾th cup of roasted besan and mix well.
  8. Set the mixture aside and let it cool
  9. Once cool, mix the stuffing nicely once again and remove lumps (if any).
  10. Note: The additional besan is a buffer.
(B) The Dough
  1. Heat ½ cup oil for about 2-3 minutes in high heat. Then switch off the gas.
  2. In a big container mix 3 cups of whole wheat flour, 1 cup of maida (all purpose flour) and salt thoroughly.
  3. Now add the oil to the flour. When you pour the oil on the flour mix, it should sizzle. Mix thoroughly.
  4. When you press this flour mix in your fist, it should form a lump. If it falls apart without forming a lump or a shape, you need to add more oil.
  5. Now gradually add water to knead a rollable dough. The dough should neither be too tough nor too soft.
(C) Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread
  1. Divide the dough into equal sized balls
  2. Make the same number of balls of the stuffing as well.
  3. The balls of the dough and the stuffing should be of the same size.
  4. Roll one ball of dough. Stuff the ball of stuffing and roll again. The roti should not be very thick.
  5. Once the gurachi poli is rolled, cook it on a griddlee or a flat pan.
  6. Cook the poli on both the sides till it is golden brown from both sides.
  7. Serve Gulachi Poli | Gur ki Roti | Indian Jaggery Flatbread with ghee/clarified butter.

Here are some images for Pinterest.Happy Pinning 🙂

Gurachi Poli/ Gur ki roti/ Indian Jaggery FlatbreadGurachi Poli/ Gur ki roti/ Indian Jaggery FlatbreadGurachi Poli/ Gur ki roti/ Indian Jaggery FlatbreadGurachi Poli/ Gur ki roti/ Indian Jaggery Flatbread

 

 


4 Comments

Megala · January 14, 2018 at 5:09 pm

Beautiful & delicious poli ! Find your recipe notes very useful !!

    Prajakta Pendharkar · January 18, 2018 at 2:33 pm

    Thank you so much… I am happy that as a food blogger yourself..you found my recipe notes useful 🙂

Bikramjit · January 15, 2018 at 10:16 am

Yum yum Yum …

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