Puran Poli
Ingredients
- 1 cup dal that has been blanched
- 2 teaspoons ghee
- 1/8 teaspoon of powdered fennel seeds
- all-purpose flour, 1 cup
- add salt as needed
- A half-teaspoon of refined oil
- 1 cup of jaggery in powder
- 1 teaspoon green cardamom powder
- nutmeg powder, 1 teaspoon
- Turmeric, 1/4 teaspoon
- water, 1/4 cup
How to make Puran Poli
- A pan is filled with ghee and set over a medium heat. To the melted ghee, add the blanched dal. Jaggery, ginger powder, cardamom powder, fennel powder, and nutmeg powder are then added after roasting for 2–3 minutes. Cook the dal for a further two to three minutes after mixing everything together. Once finished, extinguish the flame and allow it to cool. After that, mash the dal with a masher.
- To a dough-kneading plate, add all-purpose flour, turmeric, salt to taste, and refined oil. To make a stiff dough, thoroughly combine, then gradually add water while kneading. The three dough pieces should be divided and placed aside.
- To make room in the middle, slightly press one piece. After that is done, take the chana-jaggery filling and put it in the middle. Close and shape again like a ball. Make roti using a little grease on your hands. You can also use a rolling pin to spread it out.
- The roti should be placed on a tawa over medium heat, coated with 1/2 teaspoon ghee, and cooked thoroughly on both sides before being served hot or paired with tea or coffee.
