Puran Poli is a traditional Maharashtrian dessert, typically made during auspicious occasions and festivals.
|Preparation time:||60 minutes|
Ingredients for Filling
|Chana Dal||1 cup|
|Small cardamom (choti elaichi)||4|
|Jaiphal (nutmeg) powder||A pinch|
Ingredients for Cover
|Whole Wheat Flour||3 cups|
- Take flour in a big bowl and add salt. Rub 1 tbsp of ghee in it and then knead it into a soft dough like roti. Keep aside for at least 30 minutes.
- Pick dal for any stones or dirt. Wash it till the water comes out clean.
- Cook it in pressure cooker with 3 cups of water. Once it starts to whistle, lower the heat and cook for 10 more minutes. Turn off the heat. Open the cooker when steam dies down. Drain any excess water and blend dal with the help of hand blender to a smooth paste. It will become thick when cold.
- Mix sugar, ground cardamom and fresh nutmeg powder to the dal paste.
- Heat it in microwave for about 20 minutes. Keep stirring every 2 minutes. Eventually it will become dark and dry like halwa. Cool it down.
- Knead the dough again. Take walnut sized dough and spread it into 3 inch diameter with your fingers. Place a table spoon of the chana dal filling on the dough and pinch the sides to seal the filling inside.
- Roll it with the help of dry rice flour into a 4-5 inch roti. Roll slowly so that the filling spreads throughout the roti.
- Heat a griddle and place the roti on the griddle. Flip it when small bubbles start to form in the roti.
- Fry it on medium heat (like parantha) using a little bit of ghee.
- Once slightly brown on both sides, let it cool on a paper towel or wax paper.
- Once cold, you can store them in refrigerator in a ziplock.
- They taste best when served warm. Traditionally they are dipped in milk and eaten but it’s up to you. I prefer to eat them just like that.
- Make sure that you roll the dough slowly so that the filling spreads throughout the roti.
- Some people replace chana dal with besan but I personally like chana dal better.