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Puran Poli
Perfect Puran Poli at home! Uses a handful of ingredients like flour, jaggery, spices and is cooked to crisp golden perfection with ghee.
Servings: 6
Calories: 414kcal
Ingredients
Outer Dough
- 2 cups whole wheat flour for dough
- ½ cup whole wheat flour for rolling
- ½ teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 cup water plus more as needed
- 2 tablespoons ghee
Filling
- 1 cup chana dal
- 5 cups water
- ½ cup jaggery
- ½ cup sugar
- ¼ teaspoon nutmeg powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon saffron optional
- ¼ teaspoon dry ginger powder optional
Instructions
- Wash the chana daal 2-3 times. Drain and add daal and water to a heavy bottomed pot. Let the daal cook on medium-low heat for an hour or 2, stirring few times. Remove any white foam that may rise up.
- Drain all the water using a strainer (save the water to make Katachi Aamti, see recipe below). Put the daal back in the pot. Add jaggery, sugar, nutmeg powder, cardamom powder, dry ginger powder and saffron to the daal. Mix well, and cook stirring frequently for 10-15 minutes on medium heat.
- Cool down the cooked mixture for 5 mins and then blend it to a smooth consistency in a food processor. Make to blend while the mixture is warm. This is our sweet stuffing.
- Knead soft pliable dough with whole wheat flour, salt, saffron, water and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky Puran Poli'. So use water as needed, depending on the brand of flour you use you may need more or less water. Let the dough rest for 30 mins.
- Start making balls of the dough and the stuffing which should be of the same size. I usually make mine the size of a lemon. With the Ingredients we have here I usually make 8-10 balls each of the dough and stuffing.
- Put a heavy griddle on medium high heat. Roll the dough by using the dry wheat flour that is kept aside for rolling. Make a 4-5 inch diameter circle. Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it. Roll the Poli softly using more dry flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter.
- Gently put the rolled Poli on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides. Serve with unsweetened milk flavored with cardamom and saffron.
Video
Notes
Tips
- Use fresh and good quality chana daal. Old chana daal takes much longer to cook
- Using filter water or bottle water speeds up the cooking time for the lentils
- How to fix runny Puran/filling - Place the filling in a nonstick pan and cook on low-medium heat, stirring often for 5 to 10 mins. This will allow excess liquids to evaporate and the filing will become dryer.
- How to fix dry Puran/filling - Add 1 to 2 tablespoons of warm milk to the Puran and mix it in. Add more milk as required until you get it to the desired consistency
- Rinse and drain the lentils.
- Add lentils with 2.5 cups of filter water and Pressure Cook(Hi) for 10 minutes followed by natural pressure release.
- Strain the liquids from the lentils using a mesh strainer and reserve the liquids.
- Return the lentils to the Instant Pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger, and saffron. Mix well and cook stirring frequently until the Puran starts to thicken up. If sautéing in the Instant Pot, cook on sauté(normal) mode to avoid splatters.
- Let the cooked lentils cool down for a few mins and then blend it to a smooth consistency in a food processor. Make sure the lentils are not completely cold, they need to be blended while they are warm.
Nutrition
Calories: 414kcal | Carbohydrates: 74g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 414mg | Fiber: 12g | Sugar: 34g | Vitamin A: 15IU | Vitamin C: 1.4mg | Calcium: 34mg | Iron: 3.6mg
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