Wheat flour puran poli
A yummy jaggery and Bengal gram stuffed, sweet flatbread recipe
Equipment
- Pressure cooker
- Shallow cooking pot
- Tawa (Indian skillet) or any skillet
Ingredients
- 1 cup chana dal or Bengal gram soaked in water for 30 minutes
- 2 cups wheat flour
- 1 cup nolen gur (date palm jaggery)/jaggery
- 1 tsp saffron strand (optional) soaked in 3 tbsp warm water
- 1 tsp cardamom powder
- 7-8 tbsp ghee
- 1 tsp salt
Instructions
- Add the soaked chana dal to a pressure cooker, with a pinch of salt, and cook until soft
- Once cooked, mash some of the dal using a ladle
- In a pan, add the dal and the gur
- Let the gur melt and mix with the dal
- Cook this mixture until it separates the pan and then add the cardamom powder. This is the puran. Mix again and let it cool down completely
- Meanwhile, in a mixing bowl, add the flour, saffron water (if using) and knead a soft smooth dough using lukewarm water. I needed less than ½ cup water, so add the water gradually
- Rest the dough for 15-20 minutes, covered
- Divide it into 5 equal portions
- Make a cup of one of the dough balls and add 3-4 tbsp* of the cooled puran
- Close the cup and slightly flatten it out, using your fingers
- Then dust your work surface and using a rolling pin, flatten it out to a thin disc
- Heat a tawa/skillet, over a medium flame and place your rolled our puranpoli on it
- When you see brown spots appearing on the surface, flip it and apply a tablespoon of ghee
- Cook for 2 minutes and flip once more. Apply ghee on the other side, as well, and remove when cooked through
- Serve the whole wheat puran poli warm, with some ghee and milk. Enjoy
Notes
- *If you are a beginner, then you can start with lesser amount of the stuffing
- tbsp - tablespoon
- tsp - teaspoon