Puranpoli
Ingredients
- 200 grams chana dal (split chickpeas)
- 200 grams jaggery
- 2 cups all purpose flour
- 1 cup wholewehat flour
- ½ cup ghee (1 tbsp for puran, 1 tbsp for the dough and the rest of the ghee for cooking the polis)
- ½ tsp turmeric powder
- ½ tsp cardamom powder
- Salt as per taste
Instructions
For Puran
- Wash and soak 200 grams chana dal in water for around 2 to 3 hours.
- Pressure cook the dal for 4 to 5 whistles.
- Open the pressure cooker after the steam escapes fully.
- Strain the dal.
- Heat a pan.
- Add 1 tbsp ghee.
- Add the cooked dal.
- Further add the jaggery.
- Mix everything together.
- Cook the mixture while stirring continuously.
- If there are any whole dal left, mash them while stirring.
- Add cardamom powder and keep stirring until you get a thick and dry mixture.
- Keep this aside.
For the dough
- In a mixing bowl or a plate, combine 2 cups of maida and 1 cup of wholewheat flour.
- Add salt, turmeric powder and 1 tbsp ghee.
- Add little water and knead to a smooth dough.
- Cover the dough and keep it aside for half an hour.
How to proceed
- To prepare the puran poli, divide the dough into medium sized balls.
- Divide the stuffing mixture into medium sized balls.
- Take a dough ball and stuff the puran inside it and bring all the edges of the dough ball together and seal it.
- Dust some flour on the rolling board and roll the stuffed dough ball into a circle.
- Heat a pan and cook the puran poli by drizzling some ghee.
- Cook till golden brown spots appear on both sides of the puran poli.
- Serve hot.