Puran Poli
This Maharashtrian delight, whether enjoyed hot off the pan or savored with a dollop of ghee, Puran Poli continues to hold a special place in the hearts.
Ingredients
- 1 cup Chana dal
- 1 cup Jaggery
- 1 tbsp Cardamom powder
- 1/2 tbsp Nut mug powder
- 2 cups Wheat flour
- 2 tbsp Oil
- 1 cup Water
- Salt To taste
- Lots of Ghee
Instructions
- Knead a smooth dough similar to the one used for making chapati, using wheat flour, oil, salt, and sufficient water. Keep it aside.
- Pressure cook chana dal with 2 cups of water and a pinch of salt for up to 10 whistles.
- If you have excess water, pour it out and set it aside. Now add jaggery to the dal and stir continuously over low flame.
- Add cardamom and a pinch of nutmeg powder to the mixture, and continue stirring. If the mixture becomes too stiff, you can add reserved water to it. If it's too runny, continue stirring until it thickens.
- Take a lime-sized portion of dough and roll it out into a medium-sized chapati.
- Now roll out the dough and place one dal ball onto the centre of the chapati, bring up sides of the dough and pinch to completely encase the dal ball.
- Twist and remove any excess dough.
- Flatten the filled ball and dust it with chapati flour. Gently roll out the Puran Poli.
- Heat up a pan over medium heat and roast the Puran Poli on both sides until it gets nice golden spots.
- Roast Puran Poli on the other side.
- Once the Puran Poli is nearly done, apply ghee on both sides.
- Serve hot with a dollop of ghee on top.