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Puran Poli
Puran Poli is a sweet Indian flatbread stuffed with a mixture of jaggery and lentils. It's a traditional Maharashtrian dish, often prepared during festivals and special occasions. Ingredients: Atta, Jaggery, Chana dal, Cardamom powder, Salt, Ghee
1h 30min
Cook Time
10
Servings
Recipe
250 kCal
Recipe
1
Rinse 200 grams of chana dal thoroughly and soak it in water for 3-4 hours.
2
Drain the water and pressure cook the dal with 2 cups of water for 4-5 whistles. Let the pressure release naturally.
3
Once the dal is cooked, drain any excess water and mash it finely.
4
In a pan, add the mashed dal, 200 grams of jaggery, and 1 teaspoon of cardamom powder. Cook this mixture on a low flame until it thickens and forms a soft dough-like consistency. This is your puran (filling).
5
For the poli (outer covering), mix 2 cups of wheat flour, a pinch of salt, and water as required to form a soft dough. Cover and let it rest for 30 minutes.
6
Divide the dough and the puran into equal portions. Roll out one portion of the dough, place the puran in the center, and fold the edges to seal it. Roll it out again into a flatbread.
7
Heat a tawa and cook the puran poli on medium flame until golden brown spots appear on both sides. Apply ghee while cooking.
8
Repeat the process with the remaining dough and puran. Serve hot with a dollop of ghee.
Nutrition
250
kCal
6 g
Protein
3 g
Fat
50 g
Carbs
240 g of Atta
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