I made these before my daughter headed to college. I made just eight gulpoli as it was part of a full meal. The dough for this recipe is mixed with hot oil and is super soft. That makes it easy to roll with the filling. If the jaggery seeps out little it is okay. Caramelized jaggery tastes pretty good.
When I first posted this recipe I had made a Maharastrian thali. I did not have very good pictures when I first posted this recipe. On the 25th of January I have updated the pictures.
You will need (for 8)
For the dough
2 cups wheat flour
1/2 cup all purpose flour
7 tbsp. olive oil
For the filling
1 cup jaggery
1/4 cup besan
2 tbsp. olive oil
2 tbsp. polished sesame seeds
2-3 pods cardamon
Heat the olive oil. Put the flours in a mixing bowl and work the hot oil in. Knead the dough using water. Keep aside for a couple of hours. Knead again and divide into lemon sized balls.
Dry roast the sesame seeds until they turn pinkish. Let cool and using a blender dry grind to a coarse powder. Shell the cardamom and pound to a powder. Cook the besan well in the oil. Combine in a mixing bowl with all the other ingredients for the filling. Keep aside.
Flatten one ball of dough in the palm of your hands.
Place filling in the flattened dough. Bring the edges together and and close at the top.
On a working surface roll out a thin poli taking care to see the filling stays inside.