Puran Poli / Pooran Poli This is a traditional Indian sweet recipe, made with Wheat flour, Chana Daal (Bengal Gram) and Jaggery as main ingredients. Other spices are added to give it a nice flavour. Puran (Chana Daal and Jaggery Mix) is stuffed into Wheat flour, flattened and then roasted by adding ghee (clarified butter).
It is served with ghee (clarified butter) and / or milk. This is mostly made during festival season.
| |
Ingredients:
| Dough Preparation: ¾ cup – Wheat Flour ¼ cup – Maida (All Purpose Flour) 1/8th tsp – salt A pinch – haldi (Turmeric) powder Stuffing Preparation: 1 cup – Chana Daal (Bengal Gram) ½ cup –Gud (Jaggery) |
½ tsp – Saunf (Fennel Seed) Powder 1/8th tsp – Sont (Dry Ginger) Powder 1/8th tsp – Jay Phal (Nutmeg) Powder ½ tsp – Elaichi (Cardamom) Powder 1 tsp – Ghee (Clarified Butter) To make and serve PuranPoli: ¼ cup – Ghee (Clarified Butter) |
Complete Procedure in images (below)
Procedure:
1. Wash 1 cup Chana Daal and soak for 30 minutes and add 2 cups of water.
2. Pressure cook for three whistles, drain excess water and then mash it until soft.Use this water to make a simple soup or Amti.
3. Take a mixing bowl. Add ¾ cup Wheat flour. And add ¼ cup Maida (All Purpose Flour).
4. Also add 1/8th tsp of salt and add 1/8th tsp of Haldi (Turmeric) Powder and mix all the ingredients
5. Then add 1/4th cup of water and mix to get a soft dough. Add water if required.
6. Knead the dough well. Apply ½ tsp oil. Grease the dough. Cover it and let it rest for 20 minutes.
7. Add ½ cup Gud (Jaggery) to a bowl and then add ¼ cup of water. Let the Gud (Jaggery) dissolve completely and then filter it into a pan.
8. Add mashed daal, ½ tsp of Fennel Seed powder, 1/8th tsp Sont (Dry Ginger Powder), add Jay Phal (Nutmeg) Powder and finally add Elaichi (Cardamom) Powder.
9. Mix all these ingredients well by keeping the flame on medium.
10. And stir the mixture continuously to prevent burning. After about 5 minutes add 1 tsp of ghee.
11. Mix the mixture well and cook until the mixture thickens and holds shape. Then take into a plate and let it cool down.
12. Knead the dough for a minute. Take a small ball sized dough. Dust with dry flour. Flatten with hands leaving it thick in the middle.
13. Take same sized stuffing and put it into the dough. Press the stuffing with the thumb.
14. Pull the edges of flour while pressing the stuffing in. Pinch off the excess flour and close it. Dust dry flour on it.
15. Flatten with hand gently to spread the stuffing evenly. Now with the help of a rolling pin, gently roll it thin.
16. Fry it on medium hot pan. Add ½ tsp of ghee each on both sides and roast it until puffs up and nicely brown.
17. Serve it with Ghee and / or Milk
