- 1 cup Chana Dal, split chick pea lentil 2 1/2 cups water
- 1 cup grated jaggery
- 1 tablespoon ghee
- 1 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- 2 cups wheat flour
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons all-purpose flour (for dusting)
- 3-4 tablespoons ghee (for roasting)
- Rinse and pressure cook the chana dal until soft. If you’re cooking in a traditional cooker, cook for 5 to 6 whistles. If you’re cooking in an instant pot, pressure cook for 10 minutes.
- In the meantime, start making the dough by mixing dry ingredients: flours, salt and turmeric with 3/4 cup of water. Keep adding water as needed to achieve a dough of soft but firm consistency. Now add the oil and knead until all the oil is absorbed.
- When the pressure in the cooker drops, open the lid and strain the dal. Cool slightly and blend the dal to a fine powder or paste.
- Add the smooth dal back to the same cooker pot along with the jaggery. Begin to cook on medium heat. Once the jaggery melts, the entire mixture should become gooey. If you are using an instant pot, cook on sauté mode.
- Keep stirring and cook until the Puran turns thicker and much of the moisture evaporates.
- Add the ghee. Sauté until it leaves the pan and becomes thicker. Add cardamom powder and nutmeg powder (optional). Let cool completely.
- Divide the dough and the Puran into 12 equal portions. Keep your dough covered.
- Take a dough ball and dip it in all-purpose flour, dust off the excess. Press down in the center and spread the dough into a 4-inch cup or disc. You can roll it with a rolling pin or do it with your fingers.
- Place the Puran in the center and press it down inside. Gently bring the sides over the stuffing by tapping the cup on your other hand and pushing the Puran in with your finger.
- Bring the edges together and seal them carefully. Flatten the ball and dip it in flour, dust off the excess. Sprinkle some flour on the rolling area and place the ball. Begin to roll evenly all over without putting pressure.
- Roll to an 8-9 inch Puran Poli. Take care not to tear off the covering. If you see the Poli becoming too thin in certain places, sprinkle some flour and gently apply it. Make about 3-4 polis before you begin to cook them.
- Heat a pan on medium-high. When it is hot enough, dust off the excess flour from the Puran Poli and gently transfer it to the hot pan.
- Soon you will begin to see bubbles. Flip it to the other side and cook gently pressing down with a spatula.
- The Puran Poli will puff soon. When that happens, drizzle it with a generous amount of ghee, about 1 teaspoon. Flip it to the other side as well and drizzle more ghee.
- Press down with a spatula as needed and cook well until you see golden to light brown spots on it. The edges also should get well cooked.
- Transfer to a serving plate and serve with melted ghee or milk. Ensure you smear enough ghee before you stack them.
- Enjoy this hearty meal with your loved ones and add an extra dollop of ghee!
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