Puran Poli Recipe

Team Foodhall

Serves 2
Preparation Time – 35mins
Cooking Time – 15min

• Whole wheat flour for dough – 1 cup + ½ cup for rolling
• Salt – ¼ tsp
• Vegetable oil – 1 tbsp
• Ghee – 2 tbsp
• Chana dal/split Bengal gram – 1 cup
• Jaggery – ½ cup
• Sugar – ½ cup
• Nutmeg powder – ¼ tsp
• Cardamom powder – ¼ tsp
• Saffron – ¼ tsp
• Dry ginger powder – ¼ tsp
• Saffron infused Ghee – 4 tbsp

1) Wash the chana dal and soak for 2 hours

2) Boil the dal in a heavy bottomed pot. Strain all the water and put the dal back into the pot

3) Add jaggery, sugar, nutmeg powder, cardamom powder, dry ginger powder and saffron to the boiled dal. Mix well, and cook stirring frequently for 10-15 minutes on medium heat

4) As the mixture cooks, the cooked lentils will become mashy, smooth paste like consistency. Allow this stuffing mixture to cool completely

5) Knead a soft pliable dough with 1 cup of whole wheat flour, salt, water and oil. The dough should be smooth and soft, like a roti/chapati dough. Cover and let the dough rest for 30 minutes
6) Divide and make small roundels of the dough and the stuffing. Make sure they are of the same size. similar to the size of a lemon

7) Roll the dough by dusting extra dry wheat flour. Make 3-4 inch diameter circle. Place the stuffing in the middle of the rolled dough and gather all the sides of the dough together towards the centre. Roll the poli softly using more dry flour, to about 6.5 inches in diameter

8) On a heated griddle, gently place the rolled poli. Cook evenly on both sides to a perfect golden brown color. Brush with a little saffron ghee on both sides

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