guL poLi
Ingredients for 15-16 poLya-
- 1/2 kg jaggery shaved
- Dessicated coconut, 2 tbsp
- Roasted and finely ground sesame seeds, 2tbsp
- Elaichi powder, 1/2 tsp
- Secret ingredient – a bit of salt
Preparation of the filling-
Melt the jaggery on low flame until it makes 1 tari paak – the moment it starts coming off the sides of the utensil. Add the rest of the dry ingredients while hot until fully mixed, remove from heat. Add oil at room temperature to the mixture. Now, let the mixture cool down to room temperature. Knead until of rolling consistency. Feels like grainy dough. If needed, soften dough with milk not water.
Outercover preparation-
Knead poli dough with the same consistency as the filling.
Putting together-
Take enough dough for a large roti, make 2 equal pieces so that you have equal sized top and bottom cover. Roll into a circle that’s about as wide as a ramekin. Taking the filling as a large pedha, flattening it with fingers to be the size of the cover dough. Sandwich the flattened filling between the 2 dough discs that were rolled earlier. Pinch the sides to seal the dough in and now roll using a lot of extra flour for turning the poLi.
Keep a skillet on medium heat. Roast the poLi once each side and then remove and let cool without stacking on a flat plate.
Eat with a dollop of ghee. Those who need spicy sauce along with it, will have to wait until the next blog!
