Gud ki Roti

Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients 
for the stuffing

Jaggery (grated) - 2 cups
White Sesame Seeds (roasted) - 1/2 cup
Poppy seeds (roasted) - 1/4 cup
Dry grated Coconut (roasted) - 1/4 cup
Besan- 1/4 cup
Ghee- 2 tbsp
Cardamom powder - 1 tsp
Pinch of Nutmeg Powder/Jaifal powder (Optional)

for the dough

Wheat Flour - 1 cup
All-Porpose Flour/Maida - 1 cup
Besan - 2 tbsp
Oil - 3 tbsp
Pinch of Salt
Milk (can substitute with water) - 1 cup

Preparation Method

• Sieve and mix all the flours .Add Salt according to taste.Heat the oil and add it to the flour.
• The oil should be sizzling hot .Then mix it nicely. Make a soft dough adding milk / water little at a time.
• Knead the dough well for 5 mins.The dough should be medium soft.Cover it with a plastic wrap/cling film/muslin cloth.Let the dough rest for atleast 1 hour.
• For filing, grate the jaggery.
• Heat Ghee in a pan add Besan and roast it. Add Ghee as required little at a time.Keep stirring continuously.Roast on low heat till it changes its colour. It will take about 6-7 minutes.Then switch off heat and keep it aside. Let it cool completely.
•  Roast sesame seeds, poppy seeds and coconut one by one and keep them aside.
• Grind the poppy seeds, sesame seeds and coconut to powder.
• Mix the powder, Besan and jaggery together grind this mixture till they are well combined.
• Add the cardamom and  nutmeg powder to this and mix well. Make 10-12 balls for filling.
• Make equal portions of dough. Sprinkle some all purpose flour on rolling board. 
• Roll the dough to the size of puri. Place a ball of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out. R
• oll it till it become normal roti size.
• Heat the tava put some ghee. Roast the roti  both the sides using on medium flame till it turns golden brown. 
•  Serve hot  with ghee