Puran Poli
By Indrayani Hajare
•2 cups chana dal, soaked in water for 4 hours
•2 cups jaggery (adjust for sweetness)
•2 cups refined flour
•1 tbsp oil
•1 tsp cardamom powder
•1/4th tsp nutmeg powder
•3/4 tsp turmeric powder
•Salt to taste
Preparation
• Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the
dal absolutely becomes dry.
• Add jaggery and salt and cook further and then mash into a thick paste.
• Add cardamom powder, freshly grated nutmeg powder and mix well. Form balls of
equal size and put it aside.
• Mix refined flour, oil, water, and salt and turmeric powder. Make very soft, sticky
dough. Knead very well. Use oil to knead. Divide into equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of
the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all
sides to cover the paste completely.
• On a well-floured board, gently roll out each poli in the form of chapati. This can get
tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
• Roast each poli on a hot, tawa. Roast both sides wellby using little oil. Smear with
ghee on both sides when done.
• Serve warm with clarified butter or a bowl of milk.
Nutritional facts
