Traditional Indian Food Contest Entry II- Jaggery Wheat Tortilla By Uttpal Krushna!



Our 2nd Contestant is Uttpal Krushna, more popular as UK to enter Traditional Indian Food Contest held by me.

I am born and brought up in Mumbai, graduated from the Mumbai University, worked in the corporate world for about 20 years before quitting in 2012. Started Full time consultancy in Content management and Food. As a certified nutritionist,  I have helped many stay fit and also work with corporate world from time to time for their Food related content requirements. I run a blog, Fashionable Foodz, which is well known by now. After doing voluntary social service for over 10 years, I decided to start a NGO and in April 2017, being the Real Human came into existence.

Jaggery Wheat Tortilla (Gul Poli)

After winter, the transition of Sun into Zodiac sign Makara (Capricorn) is celebrated with this festival called Makar Sankranti. Almost every year this falls on 14th January as per the English calendar. This is celebrated as Makara Sankranthi in Karnataka, Thai Pongal in Tamil Nadu, Uttarayan in Gujarat, Magh Bihu in Assam, Poush Sangranti in West Bengal, Shishur Saenkraat in Kashmir, Maghi in Punjab, Himachal and Haryana and Makar Sankarnti in other states. Maharashtra celebrates this festival with sweets. One of them is the Tilgul poli or the Gul poli which means Jaggery Wheat Tortilla. This is served to neighbours and friends with the customary salutation, “Tilgul ghya, goad goad bola”, which means “Accept this sweet and be friendly.” It is a wheat-based flat bread filled with sesame seeds and Jaggery. Today we will check out the recipe for the Jaggery wheat Tortilla.

500 Gms Jaggery
1/2 Cup Poppy Seeds
1/2 Cup White Sesame
5 cloves Cardamom
1 Tbsp. Dry Grated coconut
2 1/2 Tbsp. Gram Flour
2 Cup Wheat Flour
2 1/2 Tbsp. Gram Flour
1 Cup All Purpose Flour
Ghee as needed
Oil as required
Cooking Time: 40 mins

Mix Wheat flour, All-purpose flour and Gram flour together.
Add some oil as per need to make a soft Dough ball.
Keep aside.
Grate yellow Jaggery.
Roast the Sesame seeds, Poppy seeds and coconut powder a bit and then grind it.
Fry the remaining gram flour in some Ghee.
Fry well till you get a nice colour to the flour and add the cardamom powder.
Mix the flavoured gram flour in the Jaggery mix and keep aside.
Make small thick round, flat breads from the dough ball of about 3 inch diameter.
Keep a single sheet of the bread and put a small ball of the Jaggery mix in the center of it.
Put another sheet on top and seal from all sides by gently pressing it.
Roll it to make a tortilla.
Heat a pan and place a Tortilla on it.
Flip it once the side visible to you shows puffing.
Flip it to make the other side puff a bit too.
Max time to heat a side should be 30 seconds to ensure even cooking.
The Jaggery Wheat Tortilla tastes best when cold. Give enough cooling period to this dish before consuming.

This is a Festive Recipe and is relished on festivals as well as perfect for cool weather.
Dear Readers,
Please try these recipes and share your comments. We will love to hear from you. 
The Recipe is presented in the words of UK and the snaps are self-clicked and shared by esteemed contributor, UK.

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4 thoughts on “Traditional Indian Food Contest Entry II- Jaggery Wheat Tortilla By Uttpal Krushna!”

  1. looking delicious feel yummy

  2. Shalini says:

    Super easy to make, I guess. Will definitely try it out. Thanks for hosting UK.

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