Tilachi Poli {Sweet Sesame Parathas}

What is Tilachi Poli? 

A flatbread or paratha made with sweet sesame filling rolled in whole wheat dough. Tilachi means made with sesame seeds and Poli means a stuffed 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 long shelf life, I always make a generous batch, so that we can enjoy this 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.

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 the winter solstice and the beginning of the summer solstice with its increasingly brighter, longer days. Other foods we enjoy during Sankranti are the authentic Maharashtrian Bhogichi Bhaji with homemade parathas and sweets like Tilachi Chikki, Tilachi Vadi, and Til Laddu.

My mom's Tilgul Poli is 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.  

How to Make Tilachi Poli

Step 1: 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 a 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: Dough

1. Add wheat flour, saffron, and salt to a large mixing bowl.
2. Adding a little lukewarm milk at a time, knead the dough. You may need up to 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

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 so the filling is 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

1. Preheat a frying pan to medium heat and gently transfer the rolled Poli onto 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.

Serving

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. These Poli also make for perfect picnic food or food to carry when you are traveling.