Gulachi Sanjyachya Polya With Whole Wheat Flour

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 

Cool and then knead this well till forms a soft ball and keep aside. 

Divide into 6 equal round balls.

Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish . Fill a semolina ball in the center and cover it tightly to make ball. 

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

cook till it become golden spots on one side and it puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 

Now drizzle a teaspoon or more of desi ghee, on and around the polya while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lush lushit!!

                              

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!! 

We had with our hot cup of tea. 

Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets

Two Grains Roti

Ingredients
1 Cup Water
1 Cup Rice flour
1 Cup Wheat flour
Salt to taste
Ghee for brushing

Method
Heat the water till it comes to a boil, add salt and mix well, then add the rice flour and switch off the flame. Mix the flour well till well incorporated. Keep to cool for 5 minutes. When still hot add the wheat flour and knead to a soft smooth dough. If necessary you can add little more wheat flour it its sticky. Keep the flour covered for 15 minutes to rest.

After 15 minutes divide the dough into equal portions. Roll each portion into ball and then into a thin roti using wheat flour. 

Heat a tava on medium flame. Place this rolled roti on it. Keep it for 2minutes then flip it and roast it on high flame. When this is done again flip till the other side is done. Press the sides if necessary with a cloth for it puff. 

Remove and spread a little ghee on top.

Notes :

These remain soft even the next day. If you have extra dough, keep it in an airtight container in the fridge and use it within 2 days. These rotis will be even more softer and will puff very easily.

Labels: Rotis, Rice flour, Wheat flour, Healthy, Main course,Vegan