1 cup whole wheat flour
1 tablespoon hot oil, 1 teaspoon cold oil
a pinch of salt
1/4 cup gram flour (chickpea flour)
1 cup brown sugar
1 tbsp poppy seeds
melted butter (ghee) for roasting
1. Prepare the dough for the outer layer: Combine flour, salt, and oil in a large bowl. Slowly add water to make a stiff dough. Knead well and set aside for 10 minutes. Then knead again, working in a bit more oil to soften the dough and make it pliable. Form dough into balls about the size of a large apricot.
2. While the dough is resting, prepare the filling: Roast the gram flour in 1 teaspoon of oil until golden and cooked through. Mix the gram flour, brown sugar, nutmeg, poppy seeds, and cinnamon in a bowl. Knead well and form into balls about walnut size.
4. Take two balls of the outer layer dough and flatten slightly. Then press a ball of the filling between the two disks. Seal the edges with your fingers.
5. Begin to pre-heat a non-stick pan or griddle over medium-high heat. Roll the gol puri (all 3 layers) out gently into a thin disk. Use oil and flour as needed to prevent sticking.
6. Place the gol puri on the hot griddle and roast both sides, brushing the top with melted butter, flipping, and brushing again.
7. Cook until golden brown, remove immediately to a plate. The gol puri may be topped with a final brush of melted butter if desired. Repeat for remaining dough and filling.