Puran Poli - Sweet Lentil Stuffed Flatbread

Ingredients

In this Western European adaptation of Puran Poli, we have made a few modifications to suit the local taste preferences. Instead of using jaggery, we will be using brown sugar as a substitute. Additionally, we will be incorporating a hint of cinnamon to enhance the flavors and add a touch of warmth to the dish. We alse have the original recipe for Puran poli, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the lentil filling: For the lentil filling:
• 1 cup (200g) split yellow lentils 1 cup (200g) split yellow lentils
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• For cooking: For cooking:
• Ghee (clarified butter) or butter, for greasing Ghee (clarified butter) or butter, for greasing
• All-purpose flour, for dusting All-purpose flour, for dusting

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 10g
• Fiber: 5g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the dough. Gradually add water and knead until a smooth and elastic dough is formed. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   Rinse the split yellow lentils thoroughly and cook them in a pressure cooker or a pot with enough water until they are soft and mushy. Drain any excess water.
3. 3.
   In a separate pan, heat the brown sugar over medium heat until it melts and forms a syrup-like consistency. Add the cooked lentils, cardamom, nutmeg, and cinnamon to the pan. Mix well and cook for another 5 minutes until the mixture thickens. Remove from heat and let it cool.
4. 4.
   Divide the dough into small balls and the lentil filling into equal portions.
5. 5.
   Take a dough ball and roll it out into a small circle. Place a portion of the lentil filling in the center and bring the edges of the dough together to seal it. Flatten the filled dough ball and dust it with all-purpose flour.
6. 6.
   Roll out the filled dough ball into a thin flatbread, dusting with flour as needed to prevent sticking.
7. 7.
   Heat a griddle or a non-stick pan over medium heat. Grease it with ghee or butter.
8. 8.
   Carefully transfer the rolled-out flatbread onto the heated griddle and cook until golden brown spots appear on both sides, flipping as needed.
9. 9.
   Repeat the process with the remaining dough balls and lentil filling.
10. 10.
    Serve the Puran Poli warm with a drizzle of ghee or a dollop of butter.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are cooked until they are soft and mushy for a smooth filling.
• Brown sugar — Adjust the amount of brown sugar according to your desired level of sweetness.
• Ghee — If you prefer a vegan or dairy-free option, substitute ghee with vegetable oil for greasing.

Tips & Tricks

• Dust the rolling surface and rolling pin with flour to prevent sticking while rolling out the flatbread.
• Apply gentle pressure while rolling out the dough to ensure an even thickness.
• Serve Puran Poli warm for the best taste and texture.
• You can store leftover Puran Poli in an airtight container for up to 2 days.

Serving advice

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

Presentation advice

Arrange the Puran Poli on a platter and garnish with a sprinkle of powdered sugar and a few crushed pistachios for an elegant touch.