Gulachi Poli is another traditional Maharashtrian dish and is made on Sankrant along with Tilgul wadi. We used to exchange tilgul with the neighbors and say “Tilgul ghya goad bola”, which roughly translates to lets be nice/kind to each other. In hindsight, asking someone from Pune to be polite was so futile :)
If you would like to watch the video of the recipe please see Madhura's Recipe
Vishesh Tippani / Additional Commentary
Gul poli is served with a thick dollop of ghee. This ghee has to be at room temperature and thick unlike the one used on pooran poli which has to be more liquid.
Gul poli’s have a long shelf life and should not be refrigerated.
The ideal consistency of this poli is very different from pooran poli which is soft. This one is more crisp and you should be able to snap it into 2 like a Marie biscuit (cookie). It should not be very chewy /stringy.
I love to eat this as a snack.
When you make each poli, be careful to not stack it right away. Spread them out till the gul cools down else they will stick
I lay mine on a newspaper. My sister-in-law's mother- in-law folds them and stashes them against the wall.
Don’t ask me how she does it. I prefer to not defy gravity.
Roasted Peanut Powder (Danayacha Koot) is a staple in any Maharashtrian household. You roast peanuts in a pan or microwave, air fryer or oven. Then slightly remove the shells and blend them in a blender. We use this in our salads(koshimbir) and in our dry vegetables.
This one heavily depends on the quality of Gul. I use the Kolhapuri gul from the Indian store that is easy to grate.
A good rule of the thumb is the softness of the dough should match the consistency of the stuffing – so pooran poli – soft, gul poli – a little firm.
What do I need?
For Dough:
2 cups Wheat flour
1 cup Maida
A pinch of salt
1 1/4 cups Water
Oil
For Stuffing:
1 cup Chikkicha Gudh / Jaggery
2 tsp besan
1/4 cup Roasted peanut powder (Danyacha Koot)
1/4 cup White Sesame seeds
1/2 tsp Cardamom powder
How do I make it?
For Dough:
Take wheat flour, maida in a dish. Optionally you can also add 1 or 2 tsp besan.
Add a pinch of salt and mix well.
Add a little water at a time and make dough of it. You need patience here so be careful to not add too much water.
The dough should neither be too thick nor too soft. It should have medium consistency.
You can use milk instead of water for kneading the dough.
Transfer the dough into a bowl and coat it with a little oil so it does not dry or crack.
Cover and let it rest for 30-45 minutes.
For Stuffing:
Heat up a pan on medium heat.
Add sesame seeds and roast them on medium heat until they get golden color for about 5-6 minutes. My tip - when they are well roasted they start crackling and sputtering.
Transfer them into blender jar and blend it to a coarse powder
Add 2 tsp oil in the same pan and add besan.
Roast besan on medium until it gets nice golden color. Turn off the gas.
Take chikkicha gudh into a bowl.
Add roasted besan, roasted peanut powder, roasted sesame seeds’ powder and cardamom powder.
You can also use nutmeg powder if you want.
Mix everything well with hands.
Once mixed well, transfer a little mixture at a time into blender jar and blend it.
You also can use food processor for it. Stuffing is already.
Method of Preparation:
Take the dough and knead it once more.
Take a small ball of it and roll it to make a disc shape on a rolling board or the countertop.
If you have kneaded the dough well, you don’t need to use any dry flour or oil while rolling poli. But if the dough is sticking to rolling board, then you can use wheat flour or maida.
Heat up a pan (tawa) while you are rolling the poli (disc shape)
Take some stuffing and make nice and round ball of it.
Press it a bit at the centre and put it on poli.
Bring in the edges over the stuffing to create a ball shape. Remove excess dough form the top.
Now using a rolling pin, gently rollout the ball shape into a thin disc. Make sure the stuffing does not come out. If it does, it will stick to the pan.
When poli is ready, transfer it on hot pan (on medium heat)
Cook for 2 minutes and when bubbles begin to appear, flip poli over.
Roast for 2 minutes from another side as well.
Apply a little ghee and flip over. Apply ghee on other side too.
Remove the poli and let it cool on a newspaper. DO not stack them as they might stick to each other when the gul is hot.
Keep calm and call mom tips:
If the stuffing is a little dry, you can put it in a food processor and add a little bit of oil to it.
You should be able to make a round ball from it. If its too dry it will be hard to stuff the poli with it.
Do not roast gul poli on high heat. Roast it on medium heat. If your stuffing is oozing out, make sure you wipe it down before roasting the next poli.
This is heavily dependent on the quality of Gul used. If anyone in the house complains about the texture I always blame it on the Gul!
Accompaniments
None. Just ghee!
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