Food Culture - Special Gulpoli

Hello,  

Today let's see Makar Sankranti Special Gulpoli

Materials:

★Saran : 1/2 kg jaggery

1 bowl gram flour

2
bowls of desiccated coconut

3/4 cup sesame seeds

1/2 cup peanuts

1/2 cup poppy seeds

1/2 cup oil

★ Cover :

1 1/2 cups flour

3/4 cup dough

2 tbsp oil

2 tablespoons gram flour

salt

Action:

1) Grate dry coconut flakes. Dry roast until golden. Crush it by hand. We need 1/2 to 3/4 cup of this batter. If it is less, roast some more coconut and grind it.

2) Dry roast sesame and poppy seeds separately. Make fine powder

3) Roast the peanuts remove their skins and grind them very finely.

4) Heat 1/2 cup oil in a medium but heavy-bottomed pan. Roast 1 bowl of gram flour in it.

5) Grate jaggery on a fine grater. Add all the roasted gins (sesame seeds, poppy seeds, groundnuts, gram flour, dry coconut) to the jaggery and knead it tightly.

6) Mix flour, dough, salt and gram flour. Heat 2 tbsp of oil and add it to the batter. Add water and make a medium-thick ball. If required, add a little plain oil. Keep covered for 15 minutes.

7) Make equal size balls of the saran.

8) For the coating we need "2 flour balls for 1 saran ball" according to which the flour should be collected a little smaller than the saran ball.

9) Fill 1 ball of saran in 2 dough balls and seal the edges of the ball. Roll the poli on a little dry flour by pressing lightly with your hands. The jaggery should be rolled from one side only, the side should not be turned over.

10) Heat a tawa on medium-high heat and roast both sides. Take it out on paper and let it cool slightly. It should not be eaten very hot, the jaggery in Saran may become sticky as it is hot. Gulpoli is delicious both cold and warm. Gulpoli should always be eaten with a little ghee so that it does not get hot.

Note:-

The amount of flour can be varied as per preference. If you want crumbly poli, use more flour and less batter and add hot oil mohan. If you want a slightly softer poli, use only wheat flour and add only cold oil mohan. 

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