Til Poli Recipe by Chef Vaibhav Verma, Executive Chef, Grand Mercure Bangalore

Ingredients

· White Sesame Seeds 1 cup

· Refined Flour 1/2

· Gram flour (besan) 2 tablespoons

· Jaggery (gur) grated 250 grams

· Green cardamom powder 1 1/2 teaspoons

· Dry coconut ½ cup

· Oil 3 teaspoons

· Refined flour (maida) 1 cup + for dusting

· Whole wheat flour (atta) 1/2 cup

· Salt a pinch

· Ghee as required

Method:

For the stuffing

· Roast sesame seeds and dry coconut separately. Cool and powder coarsely.

· Dry roast gram flour till fragrant. Cool and mix with the powdered coconut and sesame seeds mixture.

· Add Jaggery and green cardamom powder and mix. Add one tablespoon of oil and mix well.

· Divide into twelve portions and roll into balls.

· Mix together maida, atta and salt.

· Heat the remaining oil and add to the flours and mix with your fingertips. Add sufficient water and knead into a firm dough.

· Cover with a damp cloth and rest the dough for fifteen minutes. Divide into twelve equal portions.

· Stuff each dough portion with the stuffing portion and roll into ball

· Further carefully roll them out into chapattis, dusting with flour as required, taking care that the stuffing does not come out.

· Heat a nonstick tawa and roast the til polis on both the sides, drizzling a little ghee, till light brown specks appear.

· Serve hot and drizzled with a little ghee.

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