Tilachi Poli {Sweet Sesame Parathas}

Call it a dessert, call it an entree, call it a snack. Whatever the name, one thing is for sure – Tilachi Poli is one of the most addictive, satisfying and wholesome parathas you have ever had. The stuffing used in this flatbread, is a unique combination of earthy flavors from roasted sesame, and the raw sweetness of Indian jaggery. Simply divine. 

We then take these flavors a notch higher, by infusing a hint of cardamom and nutmeg, and the result is melt-in-the-mouth Sweet Tilgul Poli, that is just yum! You can enjoy the Tilachi Poli hot, topped with a dollop of homemade ghee, or dunked in a cup of milk. 

What is Tilachi Poli? 

A flatbread or paratha made with sweet sesame filling rolled in whole wheat dough.

• Tilachi – Made with sesame seeds 
• Poli – flatbread or paratha 

Tilachi Poli or Tilgul Poli is a sweet bread made with:    

1. Base stuffing 

• A combination of roasted, ground sesame seeds, peanuts and poppy seeds
• Sweetened with grated jaggery, and made fragrant with ground cardamom and nutmeg 

2. Outer Cover

• Whole wheat dough kneaded in milk
• Enhanced with aromatic saffron strands and a pinch of salt

Since the stuffing is made from dry ingredients with longer shelf life, I always make a generous batch, so that we can enjoy these delicious poli throughout the winter. Though you can keep the stuffing at room temperature for a couple of days, I usually refrigerate it for up to a month.

When is Tilachi Poli generally made?

A traditional Maharashtrian recipe from Western India, we make this Sweet Sesame Parathas or Gulachi Poli, during the festival of Sankrant, which falls in January.  Sesame seeds are good source of energy with high healthy fat contents like Omega-6. They are also rich in fiber, iron, calcium and magnesium that helps boost energy levels. Hence the Tilgul Poli is generally made in the winter months, when our body craves for that extra energy. A super combo of healthy and tasty! 

Significance of Sankrant

I always look forward to celebrating Sankrant, as it is the first festival for us Indians in the New Year during the cold short winter days. Dedicated to the Sun God, Sankrant, marks a specific solar day, symbolizing the end of winter solstice and the beginning of summer solstice with its increasingly brighter, longer days. Other foods we enjoy during Sankranti are the authentic Maharashtrian Bhogichi Bhaji with homemade parathas and crunchy sweet Tilachi Chikki.

My mom’s Tilgul Poli are legendary. Even today, I distinctly remember those exotic aromas wafting through the kitchen, as my mother roasted and ground the sesame seeds to make the fragrant stuffing for this recipe.

I make it a practice to follow all our family traditions ardently. It helps me to keep, and pass on the legacy, while giving us the opportunity to eat our favorite foods. It is also extremely fulfilling to see that, both my sons look forward to enjoying these traditional recipes.  

Step by step recipe to make yummiest Tilachi Poli {Sweet Sesame Parathas}:

Step 1: Make the filling

1. Add sesame seeds to a medium pan, and roast on medium heat for 2 to 3 minutes, or until they start to release the aromas. Reserve them in a bowl.
2. In the same pan, add chickpea flour or besan, and roast for a minute on low to medium heat. Reserve along with the roasted sesame seeds.
3. Add poppy seeds to the same pan, and roast for 1 to 2 minutes on low to medium heat. Reserve with the sesame seeds.
4. Allow all the roasted ingredients to cool down completely. 
5. Grate the jaggery in a food processor using the shredding disk, or with a hand grater. If using food processor take the grated jaggery out and replace the shredding disk with the S-shaped blade.
6. Add roasted sesame seeds, besan and poppy seeds to the food processor along with jaggery. 
7. Add cardamom, nutmeg and process for 1 to 2 minutes until all the ingredients are well incorporated and finely ground. Make sure there are no large lumps and the filling is ground evenly.

Step 2: Make the Dough

1. Add wheat flour, saffron  and salt in a large mixing bowl.
2. Adding a little lukewarm milk at a time, knead the dough. You may need upto 1 cup of milk, but add only as needed. 
3. Add oil, and once again knead the dough until it becomes soft and even. Keep the dough in an airtight container, and allow it to rest for 20 minutes. 
4. Take the dough out, and knead again for 2 minutes. Make 12 to 15 dough balls, rolling them well between your palms.

Step 3: Rolling the Sweet Poli:

1. Take one piece of the dough ball and dip it in the dry flour, coating it lightly. Roll it into a 4 inch circle. 
2. Pick up the rolled dough in the palm of your hand (I usually take it on my left), and bring your fingers together to form a bowl in your palm. 
3. Place 1 to 2 tablespoons of the sweet filling in the dough bowl. Note – Start with just 1 tablespoon first as you get hang of it and then add more as needed.  
4. Gather all the sides of the rolled dough on top of the filling to enclose it lightly and seeing in the filling in sealed in. 
5. Slightly flatten the stuffed dough ball with your palms. Dip it in the dry flour, coating it lightly. 
6. Roll with a rolling pin, using gentle pressure to form a 5 to 6 inch circle. You can roll the poli thin, or keep it a little thicker. I roll mine thin, to about 6 inches in diameter.

Step 4: Cooking the Sweet Poli:

1. Preheat a frying pan on medium heat and gently transfer the rolled poli on to the heated griddle.
2. Flip the poli a couple of times as you cook it evenly on both sides, as each side will start to get golden brown spots.
3. Now apply a few drops of ghee on both sides and take the poli out on a paper towel lined dish.

Note: Not only can you enjoy the Poli hot but it also tastes good at room temperature. As the Poli cool down, they will become dry and have a texture similar to a thin cookie.

Did you enjoy this heritage recipe? Here are some of my favorite Indian festival desserts:

• Authentic Maharashtrian Puran Poli
• Mango Shrikhand
• Besan Ladoo
• Rava Ladoo
• Coconut Barfi
• Sweet Coconut Rice, Narali Bhath
• Pakatali Puri

Also here are some of my favorite Indian desserts to make in the Instant Pot:

• Rice Kheer – easy, creamy rice pudding
• Makhana Kheer – creamy roasted foxnuts and carrot pudding
• Seviyan Kheer – vermicelli pudding
• Gajar Ka Halwa – stewed carrot pudding
• Shakarkand Halwa – sweet potato pudding
• Lauki Ka Halwa – stewed bottle card pudding

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Sesame Poli

Sweet Parathas with roasted sesame and jaggery filling laced with cardamom and saffron

Prep Time30 mins

Cook Time20 mins

Course: Brunch, Dessert, Snack

Cuisine: Indian

Servings: 6

Calories: 528kcal

Author: Archana Mundhe

Ingredients

Filling:

• ▢ 1 cup brown sesame seeds I use the brown sesame seeds
• ▢ 2 tablespoons white poppy seeds
• ▢ 1 cup grated jaggery
• ▢ 1 tablespoon chickpea flour besan
• ▢ 1 tablespoon peanuts roasted and ground, optional
• ▢ 1 teaspoon ground cardamom
• ▢ 1/4 teaspoon ground nutmeg

Outer Covering:

• ▢ 2 cups whole wheat flour sieved
• ▢ 1/2 cup whole wheat flour for rolling
• ▢ 1 teaspoon salt
• ▢ 1 cup milk luke warm, plus more if needed
• ▢ 1 pinch saffron
• ▢ 1 tablespoon oil
• ▢ 2 tablespoons ghee

Instructions

Step 1: Make the filling

• Add sesame seeds to a medium pan, and roast on medium heat for 2 to 3 minutes, or until they start to release the aromas. Reserve them in a bowl.
• In the same pan, add chickpea flour or besan, and roast for a minute on low to medium heat. Reserve along with the roasted sesame seeds.
• Add poppy seeds to the same pan, and roast for 1 to 2 minutes on low to medium heat. Reserve with the sesame seeds.
• Allow all the roasted ingredients to cool down completely.
• Grate the jaggery in a food processor using the shredding disk, or with a hand grater. If using food processor take the grated jaggery out and replace the shredding disk with the S-shaped blade.
• Add roasted sesame seeds, besan, poppy seeds and ground peanuts (optional) to the food processor with jaggery.
• Add cardamom, nutmeg and process for 1 to 2 minutes until all the ingredients are well incorporated and finely ground.
• Make sure there are no large lumps and the filling is ground evenly.

Step 2: Make the Dough

• Add wheat flour, saffron and salt in a large mixing bowl. Adding a little lukewarm milk at a time, knead the dough. You may need upto 1 cup of milk, but add only as needed.
• Add oil, and once again knead the dough until it becomes soft and even. Keep the dough in an airtight container, and allow it to rest for 20 minutes.
• Take the dough out, and knead again for 2 minutes. Make 12 to 15 dough balls, rolling them well between your palms.
• Step 3: Rolling the Sweet Poli:
• Take one piece of the dough ball and dip it in the dry flour, coating it lightly.
• Roll it into a 4 inch circle.
• Pick up the rolled dough in the palm of your hand (I usually take it on my left), and bring your fingers together to form a bowl in your palm.
• Place 1 to 2 tablespoons of the sweet filling in the dough bowl. Tip – you may want to start with just 1 tablespoon first and then add more as needed.
• Gather all the sides of the rolled dough on top of the filling to enclose it lightly, so that the filling in sealed in.
• Slightly flatten the stuffed dough ball with your palms. Dip it in the dry flour, coating it lightly.
• Roll with a rolling pin, using gentle pressure to form a 5 to 6 inch circle. You can roll the poli thin, or keep it a little thicker. I roll mine thin, to about 6 inches in diameter.

Step 4: Cooking the Sweet Poli:

• Preheat a frying pan on medium heat and gently transfer the rolled poli on to the heated griddle.
• Cook evenly on both sides, as each side will start to get golden brown spots. Flip the paratha a couple of times on the pan, until both sides are evenly cooked.
• Apply a few drops of ghee on both sides, and take the paratha out on a paper towel lined dish or a container.

Video

Notes

Note: These Poli’s can be enjoyed hot but they also taste good at room temperature. As the poli’s cool down they will become dry and will have a texture similar to a thin cookie.

Nutrition

Calories: 528kcal | Carbohydrates: 79g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 405mg | Potassium: 383mg | Fiber: 9g | Sugar: 36g | Vitamin A: 44IU | Calcium: 346mg | Iron: 6mg

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