Ingredients

• For dough
• 1 cup - wheat flour
• 1/2 cup - all-purpose flour
• 1 tbsp - oil
• 3/4 cup - milk
• 2 tbsp - besan
• For stuffing
• 3/4 cup - jaggery (grated)
• 1/4 cup - sesame seeds((lightly roasted till it is crisp and golden in colour)
• 1/4 cup - grated coconut(roasted)
• 1/4 cup - chickpea flour/besan
• 1/2 tsp - cardamom powder
• 1/2 tsp - nutmeg powder(optional)
• 1/4 cup - poppy seeds/Khuskhus(dry-roasted powdered)
• ghee/clarified butter (as needed)

How to Make Tilgu Poli (Sesame Poli)

• Mix all the flours. Make a well in the middle, heat oil and add it to the flour. The oil should be sizzling hot. Then mix it nicely and remove all lumps.
• Now start kneading the soft dough by adding little milk at a time. Consistency of dough should be soft like a regular chapatti dough. Apply few drops of oil on dough and cover it. Let it rest for 30-40 minutes.
• Now for filing, grate the jaggery. Heat ghee in a pan add chickpea flour and roast it. Add ghee as required little at a time. Keep stirring continuously.
• Roast on low heat till it changes its colour and its aroma spreads all over the room. It will take about 6-7 minutes. Then switch off heat and keep it aside. Let it cool
• Roast sesame seeds, poppy seeds and coconut one by one. Grind it powder one by one and mix.
• Add ground sesame seeds and coconut, cardamom powder, nutmeg powder along with roasted besan and jaggery grind this mixture in a mixie till they are well combined.
• Mix all ingredients well and make equal sized balls.
• Make equal portions of dough. Sprinkle some all-purpose flour on rolling board.
• Roll the dough to the size of puri.
• Place a ball of tilgul filling in the centre close it by covering the edges at top so that the filing will not come out.
• Use more flour and roll it till it become normal roti size or 7-8 inches in diameter.
• Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame till it turns golden brown. Serve crispy gulpoli with ghee.
• Recipe courtesy: Jaisruchi