Til Poli

Ingredients:

For the filling:

1/2 cup white sesame seeds (til)
1/2 cup peanuts
1/4 cup khus khus
1/2 cup dry grated coconut
1 cup jaggery (or to taste)
pinch of nutmeg powder

For the Roti:

2 cup of whole wheat flour (aata)
salt to taste

Method:

1. Roast the til, peanuts, khuskhus, and coconut seperately. Let it cool
2. Grate the jaggery.
3. Blend the til, peanut, khus khus and coconut in a mixie. Give small churning at a time. once its finely powdered add the grated jaggery and give a quick churn.
4. For the covering, add salt to the whole wheat flour and add water and knead into a soft dough. Let it rest for 20 mins.
5. Take a small part of a dough, enough to roll into a paratha and add the til filling. Roll out into a paratha and roast it over a skillet.
6. Serve Hot!

Tips:

• You can also use maida instead of whole wheat flour. It definitely gives a better taste.
• you can also use half part of wheat and half part of maida.
• u can add two table spoon of warm oil/ghee to knead the dough, it give a good crispiness to the paratha.
• You can avoid khus khus if you want.
• You can change the proportion of til, coconut, peanut and khus khus to suit your taste. You can avid adding any of the component but do not delete the addition of Til.
• some also add besan to the stuffing- Just heat 1 tbsp of ghee and to that add besan, fry it on low heat then add it to the other ingredients in the mixie.
• Becareful not to run the mixie when the ingredients are hot as the ingredients would release their oil. For the as much same reason do churn the mixie and quick intervals and not continuously.
• roast the til poli with ghee.
• These polis are perfect for winters. They last upto a week!