Puran Poli

Puran Poli

(All ingredients are underlined)

For Puran:

Cook 2 cups chana dal in 4 cups of water, in a pressure cooker for 3 whistles. Then reduce the heat for 5 minutes before turning off the gas. The water that is left on top of the cooked dal is called "kat" and can be used to make 'Katachi Amti' later. Grind the cooked dal in  grinder. Add water as needed when grinding. Add 2 cups jaggery and cook on gas or in a microwave. In either way, do not cover and keep stirring every 5 minutes, to make sure it doesn't burn at the bottom. Cook until you are able to make a firm ball with this puran. Allow it to cool and add 1/2 nutmeg ( grated), and cardamom powder to taste. Mix well.

For Dough:

Mix 1 cup wheat flour with 4 tbsp maida (All purpose flour), and 1/4 th cup oil. Knead nicely adding water and more oil if needed. The dough should be sticky and its consistency should be the same as the puran. Keep the dough aside for 1/2 an hour.

Method:

(See video above)

Wrap a thin cotton cloth around the rolling board. When rolling, this prevents the puran poli from sticking to the board. Place griddle on gas, on a medium flame to heat. Make about 1 & 1/2" ball with the dough and shape it it into a small bowl with hands (See video above). Take a ball of puran, double the size of the dough ball, and place it inside the dough bowl. Close on all sides and firmly close at the top. (This is same as we do the stuffing for Parathas). Flatten it slightly, sprinkle some rice flour on both sides, and roll on the rolling board, into a thin circle. You can sprinkle more rice flour while rolling, to prevent it from sticking. Now carefully transfer it on the heated griddle and roast on both sides. Serve with liquefied ghee.