Sep 122012

Puran Poli (Pooran Poli) is sweet lentil stuffed paratha. Marathi Puran Poli (maharashtrian puran poli) contains chana dal while Gujarati Puran Poli contains toor dal (yellow pigeon peas dal).

Cooking Time: Appr. 30 Minutes
Serves: 6-7 People

Puran Poli (Pooran Poli)Ingredients:

2 cups wheat flour
2 tablespoon oil
1 cup lentil – toor dal (yellow pigeon peas dal)
1 cup sugar
2 tablespoon ghee
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder
Few saffron (kesar) strands
Ghee for spreading on puran poli
Water as needed

Cooking Method:

1. Boil some water in a kettle.

2. Take the flour in a large bowl. Make a hole in the middle of the flour and add the oil and mix it in with a spoon.

3. Now make another hole in the middle of the mixed flour. Add some boiled water and mix it with a spoon as it will be too warm to mix by hand.

4. Add some more water and keep mixing with the spoon. Do not add too much water as you need to maintain the consistency to form the mix.

5. After a few mins you can use your hand to mix it properly and make it into a smooth dough. All the flour should be turned into soft dough.

6. Divide the dough into 15 equal portions and keep aside.

7. Boil the dal with 1½ cups of water until it is soft and cooked. Add some extra water, if you need to.

8. Drain the excess water and mash the dal lightly using the back of the spoon

9. Crush the saffron between your fingers.

10. Heat the ghee in a non-stick pan, add the dal and sugar and cook on a medium heat for 20 minutes or till the mixture is thicken, keep stirring.

11. Add the cardamom powder, nutmeg powder and saffron powder and mix well.

12. Cool slightly and divide it into 15 equal portions. Keep aside.

13. How to make puran poli, roll out one portion of the dough into small chapatti.

14. Place a portion of the filling in the centre and fold the edges of the chapatti over the filling. Pinch the edges together to seal the filling in.

15. Flatten the filled chapatti and roll again into a big circle, using a little wheat flour for rolling.

16. Cook on a tava or on a wide frying pan over a medium heat till it turns golden brown in colour on both the sides.

17. Repeat with the remaining dough and filling to make rest puran polis.

18. Spread the ghee on the puran poli.

Serve puran poli recipe hot as a side dish.

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