Gur aur Til Ki Roti is a sweet flatbread very similar to Puran Poli that’s made across many Indian States. This flatbread is made during Sankranthi with the harvest fresh Til and new jaggery.
I had this planned for festival dishes during Sankranthi, then changed it when I realised I had to an A to Z International Flatbreads. Since I was twisting the subthemes with a single category, I had to bring in my own twists. So I picked up 6 different Indian Flatbreads that are sweet for the Indian Sweets category.
This Gur aur Til ki Roti is popular in states like Andhra, Karnataka and Maharashtra. I chose to make the Maharashtrian name. The filling is very simple with just jaggery and sesame mixed in. I used my regular dough that I use for Poli. It turned out so good and delicious.
G was quite a nut to crack as the other g as in Gulachi Poli I have already done. So Gur aur til Ki Roti was my choice in A to Z International Flatbreads. If you want to know what my G in Street Food is, please check as it was one of the most delicious dishes I have made!
In A to Z International Flatbreads
Step by Step Pictures for making Gur aur Til ki Roti
Gur aur Til ki Roti
For the Outer Layer
2 cups All Purpose Flour
2 tbsp Ghee
A Pinch Turmeric Powder
1 / 2 cup Milk
1 tbsp Cooking Oil
Water as required to knead the dough
A Pinch Salt
For the Stuffing
1 cup Jaggery grated
3 tbsp Sesame Seeds toasted
A Pinch Cardamom Powder
Making the Outer Layer
In a wide bowl, take the flour, ghee, salt, turmeric powder and rub well.
Next, add the milk and mix well, then slowly add the water to knead to a soft pliable dough.
Finally, add the oil and continue kneading till it gets incorporated well.
Cover and let it rest for an hour.
For the Stuffing
Grate the jaggery.
Toast the sesame seeds in a hot pan, add this to the grated jaggery.
Mix well along with Cardamom powder. Make small laddoos.
Making the Roti
When you are ready to roll out, knead the dough again and pinch out balls.
On a greased plastic sheet, take one ball of dough, flatten it and place the one sesame jaggery laddoo and cover all over.
Gently pat it down to form a disc of about 6 diameters.
Heat a tawa and when it is hot, transfer this disc and cook on both sides with ghee.
Take care not to press too much as jaggery will start oozing out.