GUL POLI
GULPOLI
here is a perfect recipe for gul poli or recipe for jagerry stuffed roti
Ingredients:For dough:
Plain flour(Maida) : ½ cup
Wheat flour (Atta) : ½ cup
2 tbsp cooking oil
Luke warm water
A pinch of salt
For filling:
Jaggery : 1 and ½ cup
Sesame seeds: 4 tspn
Poppy seeds: 2 tspn
Gram flour: 3 tbspn
Cardamom powder: 1 tspn
Nutmeg powder: 1 tspn
Ghee for roasting
Method:Dough preparation:
1) Sieve the flours so as to avoid lumps .
2) Mix the flours. Prepare a hollow space in the center to put oil.
3) Heat oil and add it to the flour.
4) Mix hot oil with flour using a spoon.
5) Add a pinch of salt.
6) Add luke warm water and make a soft dough.
7) Leave aside covered by wet cloth for 2 hrs.
Filling preparation:
1) grate jaggery.
2) Roast poppy seeds, sesame seeds and gram flour separately.
3) Grind poppy seeds, sesame seeds, coarsely
4) Mix Jaggery, gram flour, sesame poppy seed mixture, cardamom powder and nutmeg powder.
5) Make 4-5 small balls about one inch diameter for filling.
Steps for Gulpoli:
1) Knead the dough well. Make 4-5 equal parts of dough, nearly same size as dough for chapati.
2) Roll th dough on rolling board till it becomes 3-4 inch in diamater.
3) Place a ball of filling in the center and close it by getting the edges together at top. Take care not to let the filling come out.
4) With the use of flour, just press the dough by both palms so as to equally spread the filling inside towards the edges as well.
5) Using flour, roll it to nearly 7-8 inches in diameter.
6) Heat the frying pan and put some ghee.
7) Roast the gulpoli on the frying pan on both sides using ghee till it turns brownish.
8) Serve hot with ghee or eat crispy gulpoli after 4-5 hours
TIP=== IT CAN BE STORED IN COOL DRY PLACE FOR 5 TO 6 DAYS
WE SUPPLY READY MADE GULPOLI ALL OVER INDIA AND ABROAD THROUGH EXPRESS COURIER
CONTACT
swarupajog@rediffmail.com
satya_satyendra@rediffmail.com
here is a perfect recipe for gul poli or recipe for jagerry stuffed roti
Ingredients:For dough:
Plain flour(Maida) : ½ cup
Wheat flour (Atta) : ½ cup
2 tbsp cooking oil
Luke warm water
A pinch of salt
For filling:
Jaggery : 1 and ½ cup
Sesame seeds: 4 tspn
Poppy seeds: 2 tspn
Gram flour: 3 tbspn
Cardamom powder: 1 tspn
Nutmeg powder: 1 tspn
Ghee for roasting
Method:Dough preparation:
1) Sieve the flours so as to avoid lumps .
2) Mix the flours. Prepare a hollow space in the center to put oil.
3) Heat oil and add it to the flour.
4) Mix hot oil with flour using a spoon.
5) Add a pinch of salt.
6) Add luke warm water and make a soft dough.
7) Leave aside covered by wet cloth for 2 hrs.
Filling preparation:
1) grate jaggery.
2) Roast poppy seeds, sesame seeds and gram flour separately.
3) Grind poppy seeds, sesame seeds, coarsely
4) Mix Jaggery, gram flour, sesame poppy seed mixture, cardamom powder and nutmeg powder.
5) Make 4-5 small balls about one inch diameter for filling.
Steps for Gulpoli:
1) Knead the dough well. Make 4-5 equal parts of dough, nearly same size as dough for chapati.
2) Roll th dough on rolling board till it becomes 3-4 inch in diamater.
3) Place a ball of filling in the center and close it by getting the edges together at top. Take care not to let the filling come out.
4) With the use of flour, just press the dough by both palms so as to equally spread the filling inside towards the edges as well.
5) Using flour, roll it to nearly 7-8 inches in diameter.
6) Heat the frying pan and put some ghee.
7) Roast the gulpoli on the frying pan on both sides using ghee till it turns brownish.
8) Serve hot with ghee or eat crispy gulpoli after 4-5 hours
TIP=== IT CAN BE STORED IN COOL DRY PLACE FOR 5 TO 6 DAYS
WE SUPPLY READY MADE GULPOLI ALL OVER INDIA AND ABROAD THROUGH EXPRESS COURIER
CONTACT
swarupajog@rediffmail.com
satya_satyendra@rediffmail.com
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