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    Home » Indian Breads

    Tilachi Poli {Sweet Sesame Parathas}

    Published: Jan 5, 2020 · Modified: Jan 13, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 9 Comments

    174 shares
    Jump to Recipe

    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. 

    Tilachi Poli in a black plate with ghee on the side

    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. 

    Jump to:
    • What is Tilachi Poli? 
    • When is Tilachi Poli made?
    • Significance of Sankrant
    • How to Make Tilachi Poli
    • Serving
    • More Indian Dessert Recipes
    • Recipe

    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.

    4 sweet sesame parathas in a plate with ghee on the side

    When is Tilachi Poli 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 a good source of energy with high healthy fat contents like Omega-6. They are also rich in fiber, iron, calcium, and magnesium which help boost energy levels. Hence the Tilgul Poli is generally made in the winter months when our body craves 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 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.
    steps showing how to make the sweet sesame filling

    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.
    steps showing how to make the dough for tilachi poli

    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.
    steps showing how to stuff the filling
    steps showing how to roll tilachi poli

    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.
    steps showing how to cook the poli on a pan

    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.

    tilachi poli in a black plate

    More Indian Dessert Recipes

    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

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Tilachi Poli in a black plate with ghee on the side
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    5 from 2 votes

    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

    Equipment

    • Non Stick Pan

    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
    • ¼ teaspoon ground nutmeg

    Outer Covering:

    • 2 cups whole wheat flour sieved
    • ½ 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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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Renu says

      January 05, 2020 at 6:20 pm

      Thank you so much for this recipe! Will let you know how it turned out
      Do you mind telling me what brand of jaggery you used ?

      Reply
      • Archana says

        January 05, 2020 at 8:32 pm

        I usually buy Swad or Udupi brand square jaggery pieces.

        Reply
    2. Nidhi Tomar says

      January 08, 2020 at 4:57 pm

      Can i skip poppy seeds in this recipe ? I have everything else on hand and am tempted to try it out today :). Wondering how critical are poppy seeds for the authentic flavor ?

      Reply
      • Archana says

        January 08, 2020 at 8:56 pm

        yes you can! It will still be delish

        Reply
    3. Mitali says

      January 14, 2020 at 5:44 pm

      I have also added dry shredded coconut . It came out very good . Thanks for recipe . What is the shelf life of puran ? Can I make laddus of this puran and eat for 2-3 weeks ?5 stars

      Reply
      • Archana says

        January 17, 2020 at 12:16 pm

        It will stay good for 2 to 3 weeks at room temp or you can refrigerate for longer time and make poli when you like.

        Reply
    4. Jigi says

      January 14, 2021 at 6:45 pm

      So delicious and all great ingredients! I can have it for dinner or in the morning with my tea! Yummy.

      Reply
    5. Chanchala says

      January 14, 2021 at 9:24 pm

      When i cook the poli on Tawa, jaggery melts n oozes out, how to avoid that

      Reply
      • Archana says

        January 15, 2021 at 7:23 pm

        Make sure the jaggery is processed well. If there are big pieces they will melt as you cook

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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