These sesame and jaggery wheat crackers (til aur gud ki meethi papdi) are thin, crisp, and sweet. You might have heard of til-gud patti, which is a thicker crisp strip of sesame and jaggery mixture. You may have eaten til-gud papdi (thin sesame-jaggery sheet) or til-gud laddoo (sesame and jaggery sweet balls) especially made during the Sankranti festival.
These crackers are not the same as any of those.
How to make Til Gud ki Meethi Papdi (Sesame and Jaggery Whole Wheat Sweet Crackers)
Adapted from Swad Rozana
Yield: about 50 coins
50 gm jaggery + ¼ cup water
1 cup whole wheat flour (aata)
1 Tbsp chickpea flour (besan)
⅛ tsp salt
½ Tbsp sesame seeds (til)
2 Tbsp oil
Oil for deep-frying
1. In a medium bowl, add wheat flour + chickpea flour + salt + sesame seeds + oil, and make a firm dough using only the jaggery-soaked-water. Add few drops of plain water if required to bring it together into a dough.
2. Roll out the dough thin and large. Yes, it takes a little pressure. You can choose to make one big round and then cut into small pieces, or divide dough into small balls and roll out uneven thin flat crackers (like mathri).
3. Prick with a fork all over. Then cut into pieces. Choose to cut lines with a knife to cut into squares, rectangles, or diamonds. Or cut into thin discs as I did here.
4. Heat oil in pan on medium. Deep-fry a bunch of the pieces on medium-low heat. Turn around for even frying, fry until light brown.
Drain on an absorbent paper. Let cool completely before transferring into an air-tight container. These sesame and jaggery whole wheat crackers will keep well for 2-3 weeks.
If you don't have a round cookie cutter, use the sharp edge of a small round lid, bottle, or container to create perfect circles.
It's good these crackers use whole wheat flour instead of all-purpose flour. Instead of sugar, only the jaggery adds the sweetness. While these are fried, you can definitely try baking them. I haven't, but 300F for 8-10 minutes on each side seems like should work, be careful they should not burn or get dark brown from the edges.
The small amount of dough can make so many til aur gud ki meethi papdi, and they finish up just as quick!
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