TIL POLI / TILACHI POLI / SESAME SEEDS FLAT BREAD / तिळाची पोळी
INGREDIENTS
STUFFING
|
|
Til koot / roasted sesame seeds fine pdr
|
1 cup / 50 gms
|
Roasted shengdane koot / fine peanut pdr
|
½ cup / 25 gms
|
Gul / jaggery finely grated
|
1 ½ cup / 75 gms
|
Jaiphal pdr / nutmeg pdr
|
¼ tsp
|
DOUGH
|
|
Atta / kanik / wheat flour
|
2 cups
|
Oil
|
3 – 4 tbsp
|
Salt
|
¼ tsp
|
METHOD:
STUFFING
1.
Grind together the tilkoot and shengdane pdr to
a fine consistency.
2.
In a wide and heavy bottomed pan add in 1 tbsp
water. Bring it to a boil and switch off the flame.
3.
Add jaggery to it and leave it for 30 min to allow
it to soak and dissolve.
4.
In case it does not completely dissolve by this
time then again heat the water and get it almost to a boil, switch off the
flame and allow to dissolve further for 15 – 20 min.
5.
When the jaggery is dissolved completely again
reheat and bring to a boil.
6.
When the jaggery water comes to a rolling boil,
switch off the flame.
7.
While still hot, add into it the tilkut and shengdane
pdr along with nutmeg pdr.
8.
Mix it well. As it starts to cool it will start
to come together and will form a ball like consistency.
9.
Allow to cool a little, divide into equal lemon sized
large balls.
10.
Makes around 5. Keep till further use.
11.
This stuffing can be made 1 – 2 days in advance.
DOUGH
12.
To the wheat flour add in salt and 3 – 4 tbsp of
oil.
13.
Rub the oil into the flour, when you press the
dry flour in your fist it should come together a little and form the shape of
your fist. Or it should form a coarse bread crumb consistency.
14.
If it does not then add in 1 more tbsp of oil
and rub it into the flour.
15.
Add little water at a time and make a stiff
dough (like puri dough).
16.
Now divide the dough into the same sized balls
as you made of the jaggery stuffing, but make sure the dough balls are double.
17.
We will use 2 dough balls per stuffing ball. So
if you have 5 balls of stuffing then make sure you have 10 dough balls.
ASSEMBLING
18.
Roll out the 2 dough balls into small same sized
circles.
19.
Press the stuffing to flatten it a little with
your fingers.
20.
In case it has become stiff and difficult to
manage then just micro each stuffing ball for 10 sec, it will just start to
melt the jaggery a little and make it soft and pliable.
21.
Keep the stuffing ball in between two dough
circles. Completely stick and seal the edges.
22.
Using a little dry flour roll out as thinly as
possible. Flip over and roll from the other side too.
23.
Be careful while doing this, you make have to
give some pressure while rolling, but too much pressure and it will either tear
or the stuffing will be unevenly distributed inside.
24.
When it is rolled out, if you find a doughy edge
around your stuffing, using a katan (karanji trimming wheel) or even a pizza
cutter would do, carefully trim out the excess doughy edge.
25.
Again make sure you leave a miniscule edge
around the stuffing. If you cut through the stuffing then it will come out when
you roast the poli. So try and do it slowly with a steady hand.
26.
Carefully pick up the poli and put it on the
griddle.
27.
When you start to see small bubbles forming on
the poli, flip it over.
28.
Cook this side till it is a nice pleasant golden
brown.
29.
Again flip over and this time cook the half done
side too. If your poli is well made and the stuffing is evenly distributed
inside then your poli will puff up.
30.
Transfer it on to a kitchen tissue. Till the
time these polis completely cool down make sure they are left separately on to
an even flat surface.
31.
Even slight inclination may ruin its shape or it
may break.
32.
Once they are cooled you can stack them on top
of each other and store.
33.
Serve them with a generous dollop of home made
ghee / clarified butter.
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