Ingredients
1 cup powdered jaggery
1 cup spilt Bengal gram
3 cups water for pressure cooking the chana dal
2 tsp. ghee
1 tsp. fennel powder – coarsely ground
¾ to 1 tsp. dry ginger powder
½ tsp. cardamom powder or 4-5 cardamoms crushed finely
¼ tsp. nutmeg powder
1.5 cups whole wheat flour + ½ cup all-purpose flour
1 tsp. oil or ghee
½ tsp. salt or as required
¼ tsp. turmeric powder
water as required to knead the dough
oil or ghee as required for frying
Recipe:
preparing the puran:
rinse the chana dal and soak for 30 minutes to one hour.
pressure cook the chana dal and keep the stock aside.
heat ghee in a pan and add the dry ginger powder, nutmeg powder, cardamom powder and fennel powder. sauté for a few seconds.
add the chana dal and jaggery. Stir and let themixture cook on a low flame till the mixture becomes dry. keep on stirring at regular intervals until the stuffing become dry and thick, switch off the flame.
let it cool and mash the mixture.
Preparing the poli dough:
Knead whole wheat flour, all-purpose flour and salt in a bowl, adding a little water and ghee knead the dough adding water as required.
the dough should be smooth and soft. Cover and keep aside the dough for 15-20 minutes.
Making the puran poli:
take a medium or large size ball from the dough. roll it flat on a dusted rolling board.
place a portion of puran mixture in the center of the rolled dough.
bring the edges together towards the center, joining all the edges, pinch them, sprinkle some flour and start rolling the dough. Into a medium sized or large patty.
on a heated griddle, spread some ghee, and place the rolled poli/dough;
when one side gets golden-brown, turn over and cook the other side till you see some brown spots.
once the second side gets golden-brown, then apply ghee. if everything is done properly then puran-poli will puff up.
The poli should be cooked well with golden- brown spots.
By: Archa Dave
