Maharashtra
Puran poli
Sweet dal wrapped in bread, rolled thin enough to read the newspaper through. Almost.
90 minTime
11 gProtein each
mildSpice
1hPlan ahead. Soak for 1 hour first; the 90 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original516kcalsame
11 gproteinsame
8 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the soaked chana dal with 3 cups water and a pinch of turmeric for 4 whistles. Let the pressure release naturally, then drain well and keep the water.
- 2Mix the flour, salt and a pinch of turmeric with water into a soft, slightly sticky dough. Knead in the oil a spoon at a time for 5 minutes, then cover and rest.
- 3Cook the drained dal with the jaggery in a heavy kadai on medium, stirring all the time.
- 4Stir in the cardamom and nutmeg, then pass the hot puran through a puran yantra or mash until smooth. Let it cool.
- 5Flatten a lemon sized ball of dough, place twice its size of puran in the centre, gather the edges to seal, dust with rice flour and roll gently into a thin round.
- 6Cook on a hot tawa on medium, a minute or so per side, spreading ghee on both sides.
Serve it like this
Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.