The perfect preparation of puran poli is considered a highly-skilled task, an art actually!
Preparation time: 15 mins, Cooking time: 25 mins
For The Dough:
- 2 cups whole wheat flour (gehun ka atta)
- 2 tbsp oil
For The Filling
- 1 cup toovar dal , wash and drained
- 1 1/4 cups chopped jaggery
- a few saffron strands
- 2 tbsp ghee
- 1/4 tsp almond cardamom powder
- whole wheat flour for rolling
- ghee for smearing
For the dough:
- Combine the flour and oil in a bowl and knead into a soft dough using enough water.
- Divide the dough into 10 equal portions and keep aside.
For the filling
- Dissolve the saffron in a 2 tsp water in a bowl, mix well and keep aside for 15 to 20 minutes.
- Combine the dal with 1½ cups of water in a presser cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Heat the ghee in a broad non-stick pan, add the dal and jiggery, mix well and cook on a medium flame for 10 to 12 minutes or till the mixture thickens, while stirring continuously and mashing at regular intervals.
- Add the almond cardamom powder and saffron-water mixture and mix well.
- Cool slightly and divide it into 10 equal portions. Keep aside.
How to proceed:
- Roll out one portion of the dough into a 100 mm. (4″) diameter circle using a little whole wheat flour for rolling.
- Place a portion of the filling in the center and fold the edges of the dough over the filling.
- Pinch the edges together to seal the filling.
- Flatten the dough and roll again into a 100 mm. (4″) diameter circle, using a little whole wheat flour for rolling.
- Cook on a tava (griddle) over a medium flame, till it turns golden brown in colour from both the sides.
- Repeat with the remaining dough and filling to make 14 more puran polis.
- Smear a little ghee on each puran poli and serve hot.