Ingredients:

For the Puran (Stuffing):

• 1 cup chana dal (split chickpeas)
• 1/2 cup jaggery (grated)
• 1/2 tsp cardamom powder
• 1 tbsp ghee (clarified butter)

For the Dough:

• 1 1/2 cups whole wheat flour (atta)
• 1/4 cup all-purpose flour (optional, for softer texture)
• 1 tbsp oil or ghee
• A pinch of salt
• Water, as needed

For Cooking:

• Ghee or oil, for frying

Instructions:

1. Prepare the Puran (Stuffing):

1. Wash the chana dal thoroughly and cook it in water until soft (pressure cook for 3-4 whistles, or cook in a pan until soft but not mushy).
2. Drain any excess water from the dal, then mash it lightly using a spoon or a potato masher.
3. In a pan, heat 1 tbsp ghee. Add the mashed chana dal to the pan and sauté it on low heat for 2-3 minutes.
4. Add grated jaggery to the dal mixture and cook, stirring continuously, until the jaggery melts and combines well.
5. Once the jaggery has melted, add cardamom powder and mix. Cook until the mixture thickens and starts to leave the sides of the pan. This should form a dough-like consistency.
6. Remove from heat and let it cool completely. Once cooled, divide the mixture into small portions (about 10-12 balls).

2. Prepare the Dough:

1. In a large mixing bowl, combine whole wheat flour, all-purpose flour (if using), and a pinch of salt.
2. Add the oil or ghee and rub it into the flour.
3. Gradually add water and knead into a soft, smooth dough (similar to chapati dough).
4. Let the dough rest for 20-30 minutes, covered with a damp cloth.

3. Assemble the Puran Poli:

1. Divide the dough into equal portions (about the same number as the puran balls).
2. Roll each dough ball into a small, flat disc using a rolling pin.
3. Place a portion of the puran mixture in the center of each dough disc.
4. Bring the edges of the dough together to seal the puran inside, pinching the dough to form a ball again.
5. Gently roll the stuffed dough ball into a flat, even disc, being careful not to let the puran spill out.

4. Cook the Puran Poli:

1. Heat a tawa or flat griddle on medium heat.
2. Place the rolled puran poli on the tawa and cook for 1-2 minutes, until you see small bubbles forming.
3. Flip it over and cook the other side. Once both sides are cooked, apply ghee or oil on both sides and cook for another minute or two until golden brown spots appear.
4. Repeat for the rest of the puran polis.

Serve warm with a dollop of ghee on top, or enjoy it with a side of milk or yogurt. Puran Poli is best enjoyed fresh!

Tips:

• You can adjust the sweetness of the puran by adding more or less jaggery, depending on your taste.
• Be careful while rolling the dough to avoid the puran spilling out.
• If you have difficulty rolling, you can use a piece of parchment paper or dust some flour while rolling to avoid sticking.

Enjoy your delicious homemade Puran Poli!

Puran Poli

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m