Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1 cup of chana dal (split Bengal gram)
- 1 cup of jaggery, grated
- 1 cup of all-purpose flour
- 1/2 tsp of turmeric powder
- 1/2 tsp of cardamom powder
- 1/2 tsp of salt
- 2 tbsp of ghee
- Water, as needed
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. Wash and soak the chana dal for 2 hours. Drain the water and pressure cook the dal with 2 cups of water until it is soft and cooked through.
2. Once the dal is cooked, add the grated jaggery and mashed bananas to the dal. Mix well and cook on low heat until the jaggery is melted and the mixture thickens. Add cardamom powder and mix well. Set aside to cool.
3. In a mixing bowl, add all-purpose flour, turmeric powder, salt, and ghee. Mix well and add water as needed to make a soft dough. Knead the dough for 5-7 minutes until it is smooth and elastic.
4. Divide the dough into equal-sized balls and flatten them slightly. Take a portion of the dal mixture and place it in the center of the flattened dough. Bring the edges of the dough together and seal the edges to form a ball.
5. Roll out the stuffed dough ball into a circle using a rolling pin. Heat a tawa or griddle and place the rolled-out dough on it. Cook on both sides until golden brown.
6. Repeat the process with the remaining dough and dal mixture.
Time:
Preparation time: 2 hours (including soaking time)
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 puran polis
Nutritional information:
Calories per serving: 200
Fat: 4g
Carbohydrates: 38g
Protein: 5g
Fiber: 4g
Sugar: 18g
Substitutions for ingredients:
- Chana dal can be substituted with toor dal (split pigeon peas) or moong dal (split mung beans).
- Jaggery can be substituted with brown sugar or granulated sugar.
- Ghee can be substituted with oil or butter.
Variations:
- Add grated coconut to the dal mixture for a coconut flavor.
- Use ripe plantains instead of bananas for a different flavor.
- Add chopped nuts to the dal mixture for a crunchy texture.
Tips and tricks:
- Make sure the dal mixture is cooled completely before stuffing it into the dough.
- Roll out the dough thinly to ensure even cooking.
- Apply ghee or oil on the surface of the puran poli while cooking to prevent it from sticking to the tawa.
Storage instructions:
Store the puran polis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Heat the puran polis on a tawa or griddle until warm.
Presentation ideas:
Serve the puran polis hot with a dollop of ghee on top.
Garnishes:
Sprinkle chopped nuts or grated coconut on top of the puran polis for a garnish.
Pairings:
Serve the puran polis with a side of yogurt or raita.
Suggested side dishes:
- Aloo sabzi (potato curry)
- Baingan bharta (roasted eggplant curry)
- Chana masala (chickpea curry)
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too sticky, add more flour.
- If the puran poli is not cooking evenly, adjust the heat and roll out the dough more thinly.
Food safety advice:
Make sure to cook the dal mixture thoroughly to prevent any foodborne illnesses.
Food history:
Puran poli is a traditional Indian sweet flatbread that is typically made during festivals and special occasions.
Flavor profiles:
Sweet, nutty, and spiced.
Serving suggestions:
Serve the puran polis as a dessert or a snack.
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Region: Indian