Puran poli is the speciality of Maharashtrian and Gujarati sweet dish. It's Indian sweet flatbread made using chana dal/toor dal (lentil) and sugar/jaggery stuffing with crispy cover of wheat flour dough usually made during Indian festivals.
TIME 60 minutes
YIELD 4 Servings
How to prepare?
Ingredients For stuffing 1 cup chana dal (split bengal gram) / toor dal 1 cup sugar ¼ tsp cardamom powder 3-4 strands of saffron A pinch of nutmeg(jaiphal) powder A pinch of salt
For dough 1 cup wheat flour 1 tbsp oil Salt to taste Ghee for serving
Method Wash and soak chana dal / toor dal in water for an hour. In pressure cooker, boil soaked chana dal / toor dal with water. Cook till the becomes soft. Drain the excess water from it and coarsely grind it. In a pan add the dal, sugar, saffron, cardamom powder and nutmeg powder and mix well. Cook, stirring all the time till dry. It should resemble a soft ball. Allow it to cool. Divide it into equal portions. For dough- Mix wheat flour and salt in a bowl with oil. Knead dough by adding little water at a time. Dough should be soft. Keep it covered for half an hour. Divide the dough into equal portions. Flatten 1 portion and put one portion of the stuffing on it. Lift the edges and bind them together. Seal them properly to enclose the stuffing and roll out little thick paratha from it. Heat the skillet or tawa on medium flame, once hot place the rolled puran poli and fry both sides till little crispy and golden brown using ghee. Pour some more ghee over it to give a better taste. Serve hot with amti(dal). Note: You can use jaggery(gur) instead of sugar.
You can knead the dough with milk instead of water to make it soft. For Gujarati style puran poli make stuffing of toor dal instead of chana dal.