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Traditional Tilachi Poli Recipe with Sesame & Jaggery
Learn how to make soft Tilachi Poli with sesame and jaggery. This easy Maharashtrian Sankrant recipe is wholesome and comforting.
Servings: 6
Calories: 528kcal
Equipment
Recipe Video
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
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.
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.
Roll 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.
Cook 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.
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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