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Gulpoli is prepared on the occasion of Sankranti in Maharashtra. The auspicious festival of Sankranti is celebrated till Rathasaptami in Maharashtra. Gulpoli is Indian flatbread stuffed with mixture of roasted sesame seeds, poppy seeds & jaggery. On cooking the outer layer turns crispy as jaggery caramalises and inside it has soft delicate burst of flavours. It is usually served with generous dollop of ghee. The skill here is to roast the poli carefully so that the filling does not get burnt so as to retain the flavours.


1/2 cup sesame seeds

1/4 cup poppy seeds(khuskhus)

1/2 cup besan flour

2 cups grated jaggery

1/2 tsp cardamom powder

1 cup wheat flour

1/2 cup maida

2tbsp besan

1/2 cup oil

Pinch of Salt


Roast sesame seeds & poppy seeds till they get aromatic around 4/5 minutes

In the same pan roast besan with oil till it gets aromatic.

In a grinder, grind sesame seeds, poppy seeds & jaggery together so that it forms homogeneous mixture. There should not be jaggery lumps.

Now mix the hot roasted besan. Hot besan will allow the jaggery to melt. Mix with spoon. When the mixture comes to room temperature add cardamom powder for flavour.

Knead the sesame jaggery mixture so that it forms dough like consistency. Use 1-2 tsp oil to knead if the mixture is too dry. Now the Gulpoli filling is ready.

For the covering mix wheat, maida & besan with pinch of salt. Now add 3tsp oil. Rub some oil to the entire mixture. This will make Gulpoli soft and khuskhushit as it is called in Marathi.

Add water and knead the mixture to form a firm dough. This should be a bit firmer than normal chapati dough. Let it rest for 15 minutes.

Now pinch a ball from dough. Take a filling almost the same size as the dough ball & gently slide inside the covering. Please watch video for details.

Roll out the gulpoli & roast it gently on pan which is not too hot. Serve the delicious gulpoli with ghee. Gulpoli has shelf life of a week.

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