Puran Poli
Puran Poli is a sweet flatbread that is popular in Maharashtra, India. It is made with a filling of sweetened lentils and jaggery, wrapped in a dough made with flour and ghee. This recipe is vegetarian and is a great source of protein and fiber, thanks to the lentils. It is also gluten-free and nut-free, making it suitable for those with allergies.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
283 kcal
Protein
7 g
Carbs
53 g
Fat
5 g
Fiber
6 g
Ingredients
Chana Dal (Raw)
50 gm (50g)
Jaggery, cane
0.5 cup (120g)
cardamom powder
0.5 tsp (1g)
Wheat flour, atta
0.5 cup (120g)
Ghee
1 tbsp (15g)
Plain Water
0.5 small cup (100g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
For the filling:
Wash the chana dal and soak it in water for 2-3 hours.
Drain the water and pressure cook the chana dal with 2 cups of water until it turns soft.
Drain any excess water and mash the dal with a potato masher.
Add jaggery and cardamom powder to the mashed dal and mix well.
Cook the mixture over low heat, stirring continuously until it turns thick and comes together like a ball. Remove from heat and let it cool.
For the dough:
In a large mixing bowl, combine the gluten-free flour and ghee. Mix well.
Gradually add water and knead the mixture into a smooth dough. Cover and let it rest for 30 minutes.
For the Puran Poli:
Take a small portion of the dough and roll it into a ball.
Flatten the ball with your palms and place a spoonful of the filling in the center.
Bring the edges together to seal the ball and gently roll it out into a flatbread.
Heat a tawa or griddle over medium heat and cook the Puran Poli on both sides until it turns golden brown.
Serve hot.