Puran Poli

Method

1. 1

   Cook chana dal filling: Wash and pressure cook 1 cup chana dal with 2 cups water for 5 whistles until very soft. Drain excess water completely.

2. 2

   Make puran: Mash the cooked dal while still hot until completely smooth. In a pan, add mashed dal with 1 cup jaggery. Cook on medium heat for 12-15 minutes, stirring constantly until very thick.

3. 3

   Flavour the puran: Add 1 tsp cardamom powder, a pinch of nutmeg and 1 tsp dry coconut. Mix well. The puran is ready when it rolls into a ball without sticking to your hands. Cool completely.

4. 4

   Make dough: Mix 2 cups all-purpose flour with half tsp turmeric and a pinch of salt. Make a well, add 2 tbsp oil and start mixing. Add water gradually to form a soft, pliable dough. Knead for 5 minutes. Rest for 20 minutes.

5. 5

   Divide: Divide dough into 12-15 equal balls. Divide the puran filling into the same number of balls, slightly smaller than the dough balls.

6. 6

   Stuff and seal: Flatten a dough ball in your palm. Place a puran ball in the centre. Bring the dough edges up and over the filling, sealing completely. Pinch firmly to ensure no filling escapes.

7. 7

   Roll gently: Dust lightly with flour. Roll into a round about 6 inches — roll from centre outward with very light pressure so filling does not burst through.

8. 8

   Cook on tawa: Heat a tawa on medium heat. Place poli and cook for 1.5-2 minutes until light brown spots appear.

9. 9

   Apply ghee: Flip, apply generous ghee on the cooked side. Cook for 2 minutes. Flip once more, apply ghee. Press lightly with a cloth.

10. 10

    Serve: Puran poli is best eaten warm with a generous drizzle of warm ghee and a glass of warm milk or aamras.