Gujarati Puran Poli


Unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special Indian spices used.

​The perfect preparation of puran poli is considered a highly-skilled task, an art actually! 

Preparation time: 15 mins, Cooking time: 25 mins

Ingredients:

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

Other Ingredients

  • whole wheat flour for rolling
  • ghee for smearing

Method:

For the dough:

  1. Combine the flour and oil in a bowl and knead into a soft dough using enough water.
  2. Divide the dough into 10 equal portions and keep aside.

For the filling

  1. Dissolve the saffron in a 2 tsp water in a bowl, mix well and keep aside for 15 to 20 minutes.
  2. Combine the dal with 1½ cups of water in a presser cooker, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid.
  4. 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.
  5. Add the almond cardamom powder and saffron-water mixture and mix well.
  6. Cool slightly and divide it into 10 equal portions. Keep aside.

How to proceed:

  1. Roll out one portion of the dough into a 100 mm. (4″) diameter circle using a little whole wheat flour for rolling.
  2. Place a portion of the filling in the center and fold the edges of the dough over the filling. 
  3. Pinch the edges together to seal the filling.
  4. Flatten the dough and roll again into a 100 mm. (4″) diameter circle, using a little whole wheat flour for rolling.
  5. Cook on a tava (griddle) over a medium flame, till it turns golden brown in colour from both the sides.
  6. Repeat with the remaining dough and filling to make 14 more puran polis.
  7. Smear a little ghee on each puran poli and serve hot.
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