Talniche Pole
Talniche Pole is a traditional Maharashtrian sweet flatbread made with sesame seeds, jaggery, and whole wheat flour. It cooks up soft with a gentle nuttiness and deep caramel flavor, making it a lovely festive side or snack.
For 8 servings
- roast · ~4 min
Roast the sesame seeds.
Heat a pan on low and roast the sesame seeds until lightly fragrant and just beginning to pop. Cool them fully so the filling stays loose.
TIPKeep the heat low. Sesame seeds darken fast and taste bitter if over-roasted. - mix · ~5 min
Make the sweet filling.
1.Add the cooled sesame seeds to a mixer jar and pulse once or twice for a coarse texture.2.Transfer them to a bowl and mix in the grated jaggery.3.Add cardamom powder and mix well until evenly combined. - knead · ~7 min
Knead the dough.
Mix whole wheat flour, salt, and 1 tbsp ghee in a bowl. Add water little by little and knead into a soft, smooth dough that is slightly firmer than chapati dough.
- rest · ~15 min
Rest the dough.
Cover the dough and let it rest so it relaxes and becomes easier to roll.
TIPA short rest helps the dough stretch without tearing when you add the filling. - assemble · ~12 min
Stuff and shape the pole.
1.Divide the dough into 8 equal balls.2.Flatten one ball into a small disc and place a portion of the sesame-jaggery filling in the center.3.Bring the edges together and seal well.4.Dust lightly with flour and roll gently into a medium flatbread.TIPRoll gently from the center outward so the filling spreads evenly without leaking. - fry · ~10 min
Cook the pole on a hot tawa.
1.Heat a tawa over medium heat.2.Place one rolled pole on the tawa and cook until light spots appear on the bottom.3.Flip it and spread a little ghee around the edges.4.Cook both sides until golden spots appear and the bread turns soft and cooked through. - serve
Serve the Talniche Pole warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the roasted sesame completely before mixing with jaggery, or the filling can turn sticky and hard to roll.
- 2Pulse the sesame only once or twice; grinding too fine releases oil and makes the stuffing greasy.
- 3Keep the dough slightly firmer than chapati dough so it can hold the sweet filling without tearing.
- 4Seal the stuffed ball tightly and pinch off any excess dough at the top to avoid thick patches while rolling.
- 5Dust very lightly with flour while rolling; too much dry flour can make the pole taste chalky on the tawa.
- 6Cook on medium heat, not high, so the jaggery warms through without burning before the bread is done.
- 7Serve warm with a smear of ghee for the softest texture and fullest sesame-cardamom aroma.
Adapt it for your goals.
Vegan
Replace ghee with a neutral oil or coconut oil for kneading and cooking if you want a dairy-free festive flatbread.
extra cardamomExtra-cardamom
Increase cardamom slightly for a more fragrant, dessert-like pole with a stronger traditional sweet spice note.
mixed seedMixed-seed
Add a little roasted flax or poppy seeds to the filling for more texture and a deeper nutty taste.
thinner poleThinner-pole
Roll more thinly and cook a bit faster if you prefer a lighter, less doughy bite with more sesame-jaggery presence.
Why this is on our healthy list.
Calcium-Rich Sesame
Sesame seeds bring minerals and natural healthy fats, adding nourishment along with their deep nutty flavor.
Whole Grain Base
Whole wheat flour provides more fiber and grain nutrients than refined flour, making the flatbread more satisfying.
Less Processed Sweetener
Jaggery offers sweetness with a deeper flavor than white sugar, so the dish tastes richer with simple pantry ingredients.
Frequently asked questions
The dough may be too soft, the seal may be weak, or the filling may be too oily from over-grinding the sesame. Keep the dough slightly firm and roll gently.
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