Puran Poli

Ingredients (9)

• chana dal100 g
• water3 tbsp
• jaggery200 g
• cardamom powder0.75 tsp
• plain flour125 g
• turmeric powder0.25 tsp
• water
• oil2 tbsp
• ghee

Method

1. 1

   Wash and soak the chana dal for 1–2 hours.

2. 2

   Drain and transfer the dal to a 2-litre pressure cooker.

3. 3

   Add 3 tablespoons of water.

4. 4

   Pressure cook on high for 5–6 whistles.

5. 5

   Allow the pressure to release naturally.

6. 6

   Open the cooker and mash the cooked dal until smooth.

7. 7

   Add the grated jaggery and cook over low heat until the jaggery melts and the mixture thickens.

8. 8

   Stir in the cardamom powder.

9. 9

   Allow the filling to cool completely.

10. 10

    Divide into 8–10 equal balls.

11. 11

    Combine the plain flour and turmeric powder in a mixing bowl.

12. 12

    Gradually add the water and knead into a soft, slightly loose dough.

13. 13

    Add the oil and continue kneading until the dough becomes smooth and elastic.

14. 14

    Cover and rest the dough for at least 30 minutes.

15. 15

    Divide the dough into 8–10 equal portions.

16. 16

    Flatten one dough ball into a small disc.

17. 17

    Place one ball of the sweet filling in the centre.

18. 18

    Gather the edges and seal the filling completely.

19. 19

    Dust lightly with flour and gently roll into a thin circle about 18–20 cm in diameter.

20. 20

    Heat a tawa or non-stick pan over medium heat.

21. 21

    Cook the poli on one side until light brown spots appear.

22. 22

    Flip and cook the other side, applying a little ghee.

23. 23

    Turn once more and cook until both sides are golden.

24. 24

    Repeat with the remaining dough and filling.

25. 25

    Serve warm with a generous drizzle of ghee.