Ingredients

• White Sesame Seeds  1 cup

• Refined Flour  1/2
• Gram flour (besan)  2 tablespoons
• Jaggery (gur) grated  250 grams
• Green cardamom powder 1 1/2 teaspoons
• Dry coconut  ½ cup
• Oil 3 teaspoons

• Refined flour (maida) 1 cup + for dusting
• Whole wheat flour (atta) 1/2 cup
• Salt a pinch
• Ghee as required

How to Make Til Poli

• Roast sesame seeds and dry coconut separately. Cool and powder coarsely.

• Dry roast gram flour till fragrant. Cool and mix with the powdered coconut and sesame seeds mixture.
• Add Jaggery and green cardamom powder and mix. Add one tablespoon of oil and mix well.
• Divide into twelve portions and roll into balls.
• Heat the remaining oil and add to the flours mix of atta, maida and salt.
• Knead into a firm dough.
• Cover with a damp cloth and rest the dough for fifteen minutes. Divide into twelve equal portions.
• Stuff each dough portion with the stuffing portion and roll into ball. Pin roll it into thin chapatis.
• Heat a nonstick tawa and roast the til polis on both the sides, drizzling a little ghee, till light brown specks appear.
• Serve hot and drizzled with a little ghee.