Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1 cup jaggery (grated)
- 1 cup whole wheat flour
- 1/2 tsp turmeric powder
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp salt
- 2 tbsp ghee
- Water as needed
Special Equipment Needed:
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
1. Rinse the chana dal and soak it in water for 2-3 hours.
2. Drain the water and pressure cook the dal with 2 cups of water and turmeric powder for 3-4 whistles or until soft.
3. Once the pressure releases, mash the dal well and keep aside.
4. In a pan, heat the grated jaggery with 1/4 cup of water until it melts and forms a syrup.
5. Add the mashed dal to the jaggery syrup and mix well.
6. Cook the mixture on low heat, stirring continuously until it thickens and leaves the sides of the pan.
7. Add cardamom powder and nutmeg powder and mix well.
8. Let the mixture cool down completely.
9. In a mixing bowl, combine the whole wheat flour, salt, and ghee.
10. Add water gradually and knead into a soft dough.
11. Divide the dough and the filling into equal portions.
12. Roll out one portion of the dough into a small circle.
13. Place one portion of the filling in the center and bring the edges of the dough together to cover the filling.
14. Roll out the stuffed dough ball into a thin circle.
15. Heat a tawa or griddle and cook the puran poli on both sides until golden brown.
16. Repeat the process with the remaining dough and filling.
Time:
Preparation time: 3 hours (including soaking time)
Cooking time: 45 minutes
Temperature:
Cook on low heat.
Serving size:
Makes 8-10 puran polis.
Nutritional information:
Calories per serving: 280
Fat: 7g
Carbohydrates: 49g
Protein: 7g
Fiber: 5g
Sugar: 25g
Substitutions for ingredients:
- Chana dal can be substituted with toor dal (split pigeon peas).
- Jaggery can be substituted with brown sugar or white sugar.
Variations:
- Add grated coconut or dry fruits to the filling for added texture and flavor.
- Use all-purpose flour instead of whole wheat flour for a softer texture.
Tips and Tricks:
- Make sure to mash the dal well to avoid lumps in the filling.
- Knead the dough well to make it soft and pliable.
- Roll out the puran poli gently to avoid tearing.
Storage Instructions:
Store the puran poli in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Heat the puran poli on a tawa or griddle until warm.
Presentation Ideas:
Serve the puran poli hot with a dollop of ghee on top.
Garnishes:
Garnish with chopped nuts or grated coconut.
Pairings:
Serve with aamras (mango pulp) or shrikhand (sweetened yogurt).
Suggested Side Dishes:
Serve with a side of dal or sabzi (vegetable curry).
Troubleshooting Advice:
- If the filling is too dry, add a little water to make it moist.
- If the dough is too sticky, add a little flour to make it firm.
Food Safety Advice:
- Make sure to cook the dal well to avoid any digestive issues.
- Store the puran poli in the refrigerator to prevent spoilage.
Food History:
Puran poli is a traditional Maharashtrian sweet dish that is typically made during festivals and special occasions.
Flavor Profiles:
Puran poli has a sweet and nutty flavor with a soft and chewy texture.
Serving Suggestions:
Serve puran poli as a dessert or a snack.
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Region: Indian