Puran Poli - Sweet Lentil Stuffed Flatbread

Ingredients

• For the dough: For the dough:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• A pinch of salt A pinch of salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (200g) chana dal (split Bengal gram) 1 cup (200g) chana dal (split Bengal gram)
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• Ghee, for cooking Ghee, for cooking

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 50g, 25g
• Protein: 10g
• Fiber: 8g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the chana dal thoroughly and soak it in water for 2 hours. Drain the water.
2. 2.
   In a pressure cooker, add the soaked chana dal and enough water to cover it. Cook for 3-4 whistles or until the dal is soft and cooked through.
3. 3.
   Drain any excess water from the cooked dal and transfer it to a pan.
4. 4.
   Add grated jaggery to the pan and cook on medium heat until the jaggery melts and blends well with the dal.
5. 5.
   Add cardamom powder and nutmeg powder to the mixture and cook for another 2-3 minutes, stirring continuously.
6. 6.
   Remove the mixture from heat and allow it to cool slightly.
7. 7.
   Transfer the mixture to a blender or food processor and blend until it forms a smooth paste. Set aside.
8. 8.
   In a mixing bowl, combine whole wheat flour, ghee, and salt. Gradually add water and knead until a soft and pliable dough is formed.
9. 9.
   Divide the dough into equal-sized balls and flatten them slightly.
10. 10.
    Take a dough ball and roll it out into a small circle. Place a spoonful of the prepared filling in the center.
11. 11.
    Bring the edges of the dough together and seal the filling inside. Flatten the stuffed dough ball and roll it out gently into a circular shape.
12. 12.
    Heat a griddle or tawa over medium heat and cook the rolled-out Puran Poli on both sides until golden brown, applying ghee as needed.
13. 13.
    Repeat the process with the remaining dough and filling.
14. 14.
    Serve the Puran Poli warm with a drizzle of ghee on top.

Treat your ingredients with care...

• Chana dal — Ensure that the chana dal is soaked and cooked until soft before proceeding with the recipe.
• Jaggery — Use grated jaggery for easier melting and blending with the dal.
• Ghee — If you prefer a vegan or dairy-free version, substitute ghee with a neutral-flavored plant-based oil like coconut oil.

Tips & Tricks

• To prevent the dough from sticking, dust the rolling surface and rolling pin with flour.
• Apply ghee on the griddle before cooking each Puran Poli to enhance the flavor and prevent sticking.
• Serve Puran Poli warm for the best taste and texture.
• You can adjust the sweetness of the filling by adding more or less jaggery according to your preference.
• Leftover Puran Poli can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Puran Poli as a dessert or a sweet treat during festive occasions. It pairs well with a dollop of ghee or a scoop of vanilla ice cream.

Presentation advice

Arrange the golden-brown Puran Poli on a plate and drizzle some melted ghee on top for an appetizing presentation. You can also sprinkle a pinch of cardamom powder or powdered sugar for an extra touch of elegance.