Wishing all readers a Happy Sankranthi
Sesame and jaggery based poli is something I learnt recently from a friend. They disappeared from the dinner table pretty quickly which speaks to their awesomeness. Sankranthi is the first festival of the year. Farmers celebrate their newly harvested crop. Sesame has special significance since its known as the seed of immortality. Til (Sesame seed) is a winter warm food. This time of the year is pretty cold in India. Several Til based dishes like Til patti, sesame with brinjal (nuvvula sogi), Til laddu etc are all pretty famous.
An important thing for best result is to make sure the dough is rested for adequate time (2-3 hrs). The stuffing should not be too soft or too hard. If you feel its too hard, mix a spoon of milk to soften it.
Ingredients to make dough
- All purpose flour / maida – one – fourth cup
- Peni rava / fine suji – one – fourth cup
- Oil – four tsp
- Salt – a pinch
- Water – to make dough
Ingredients to make stuffing
- Sesame seeds – half cup
- Jaggery – half cup
In a bowl, add maida, peni rava, salt and one tblsp of oil. Mix well. Now add little by little water and make a dough. Add four tblsp of oil and make a soft dough. Keep it aside and covered for two to three hours. Knead one more time and divide the dough into equal parts.
In a pan, on a low flame, roast the sesame seeds until it starts to change color. Let it cool. In a mixer jar, add sesame and grind it once, add jaggery and grind it again.
Grease the paper (in Andhra it is called ‘bakshalu paper or cigarette paper’ in grocery shops. If you don’t have this paper you can use parchment paper) and rolling-pin with oil. Hands should also be greased with oil. The pan should also be greased.
On the greased paper, put one portion of dough and spread the edges to make a small round.
Put one portion of stuffing in the middle and cover it.
Pour little oil on top and turn it upside down and spread the ball gently with hands into a circle.
To spread it even more thin, use a rolling-pin. Roll it very gently. (If it’s not rolled gently then it might stick to the rolling-pin or tear. Always make sure that the rolling-pin is adequately greased. Roll it as thin as you can manage.)
Flip the thin baksham onto a pan such that the paper is facing you. The pan should be on medium flame. Note that the pan should not be too hot. The pan temperature should be maintained same throughput. You shouldn’t change it to low / high. On similar lines, you should keep the pan, rolling-pin and paper adequately greased. Slowly remove the paper, starting from one side. It should be done very gently else baksham may stick to paper and tear.
Once this side is cooked, flip it. You should not do too many flips. Transfer it to a plate, ready to serve. Make sure not to pile up all bakshams while they are hot. Keep them separate. You can serve it with ghee.
Serves three to four
Soaking time: 3 hrs, preparation time: 30 mins