Ingredients with Measurements:
- 1 cup whole wheat flour
- 1/2 cup jaggery, grated
- 1/2 cup chana dal (split Bengal gram)
- 1/4 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp salt
- 2 tbsp ghee
- Water, as needed
Special equipment needed:
- Rolling pin
- Tawa (griddle)
Step-by-step instructions:
1. Rinse chana dal and soak it in water for 2 hours. Drain the water and pressure cook the dal with 1 cup of water, turmeric powder, and salt for 3-4 whistles or until soft.
2. Once the pressure releases, open the cooker and mash the dal with a masher or spoon. Add grated jaggery, cardamom powder, nutmeg powder, and mix well. Cook the mixture on low heat until the jaggery melts and the mixture thickens. Turn off the heat and let it cool.
3. In a mixing bowl, add whole wheat flour, ghee, and a pinch of salt. Mix well and add water gradually to make a soft dough. Cover and let it rest for 30 minutes.
4. Divide the dough into equal-sized balls and flatten them with your hands. Take a small portion of the dal-jaggery mixture and place it in the center of the flattened dough. Bring the edges of the dough together and seal it properly. Flatten the stuffed dough ball gently with your hands.
5. Dust some flour on the rolling surface and roll the stuffed dough ball into a thin circle.
6. Heat a tawa (griddle) on medium heat and place the rolled puran poli on it. Cook for 1-2 minutes on each side until golden brown spots appear. Apply ghee on both sides while cooking.
7. Repeat the process with the remaining dough and stuffing.
Time:
Preparation time: 2 hours 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 puran polis
Nutritional information:
Calories: 200 kcal
Fat: 6 g
Carbohydrates: 32 g
Protein: 6 g
Fiber: 4 g
Sugar: 10 g
Substitutions for ingredients:
- All-purpose flour can be used instead of whole wheat flour.
- Sugar can be used instead of jaggery.
- Moong dal (split green gram) can be used instead of chana dal.
Variations:
- Coconut can be added to the stuffing for a coconut-jaggery flavor.
- Dry fruits like almonds, cashews, and raisins can be added to the stuffing for a crunchy texture.
Tips and tricks:
- Use warm water to knead the dough for a soft texture.
- Apply ghee generously while cooking for a soft and flavorful puran poli.
- Do not overstuff the dough as it may break while rolling.
Storage instructions:
Store the puran poli in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Heat the puran poli on a tawa or microwave for a few seconds before serving.
Presentation ideas:
Serve the jaggery puran poli hot with a dollop of ghee on top.
Garnishes:
Garnish with chopped nuts and a sprinkle of powdered sugar.
Pairings:
Serve with a dollop of ghee and a side of raita or pickle.
Suggested side dishes:
- Aloo sabzi (potato curry)
- Baingan bharta (smoked eggplant curry)
- Mixed vegetable curry
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the stuffing is too dry, add a little water and cook until it thickens.
Food safety advice:
- Use clean and hygienic utensils and equipment while cooking.
- Wash your hands before and after handling food.
Food history:
Puran poli is a traditional Maharashtrian sweet dish that is made during festivals and special occasions.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve hot with a dollop of ghee and a side of raita or pickle.
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Region: Indian