Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 30-40 minutes
Ingredients
Stuffing :
- Split Bengal gram (chana dal): 1 1/4 cups
- Jaggery (gur),grated: 1 1/2 cups
- Saffron (kesar): a pinch
- Green cardamom powder: 1/4 teaspoon
- Nutmeg powder: a pinch
For the Dough:
- Refined flour (maida): 1 1/2 cups
- Salt: a pinch
- Pure ghee: 1/2 cup
Method
- Wash and boil chana dal. Drain and coarsely grind it.
- In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well.
- Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool.
- Divide the stuffing into sixteen to twenty equal portions and roll into balls.
- Mix maida and salt. Add three tablespoons of ghee and sufficient water to make a soft dough.
- Cover with a damp cloth and keep aside for one hour.
- Divide dough into sixteen to twenty equal portions and roll into balls.
- Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.
- Dust it with flour and roll out into four to five inches diameter disk of medium thickness.
- Heat a tawa and cook puran poli until done on both sides.
- Remove. Serve hot with generous helping of pure ghee on it and cold milk.