Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- All purpose flour - 2 cups (250 grams)
- Chana dal - 1/2 cup (100 grams) (soaked)
- Salt - 1 pinch
- Ghee - 4 to 5 tbsp
- Sugar - 1/3 cup (65 grams)
- Jaggery - 1/3 cup (65 grams)
- Cardamom powder - 1/2 tsp
- Soak the chana dal in water for 2 hours first, then drain the excess water.
- Mix in 2 tablespoons ghee and salt to the flour. Using lukewarm water, knead the dough into a soft dough. This much dough has been kneaded with half a cup of water. Cover and set aside the kneaded dough for 20 to 25 minutes to set.
- Place the lentils and 1/2 cup water in the cooker and bring to a boil. Reduce the heat to low after one whistle and continue to cook the dal for another 2 minutes. After 2 minutes, turn off the heat and leave the dal in the cooker until the pressure has subsided. After that, remove the dal from the cooker and place it in a sieve placed in a bowl to remove any excess water. Allow the dal to cool slightly.
- After the dal has cooled, place it in a blender jar and grind it.
- Put the dal in the pan to start making the stuffing. Also, finely chop the jaggery and add the sugar. Cook, stirring constantly, until the jaggery and sugar have completely dissolved and become thick.
- As soon as the stuffing thickens, stir in the cardamom powder and continue to cook while stirring. After that, remove the stuffing and place it in a bowl to cool quickly. Pooran is all set to be stuffed into a poori.
- When the dough has set, mash it with your hands and some ghee. Make 9 round balls with a small amount of dough. Likewise, divide the stuffing into 9 equal parts
- Keep the pan on the stove to keep it warm. Take a ball, flatten it with a little ghee, and roll it into a 3 to 4 inch diameter on the wheel. Place one portion of the stuffing in the center of the poori, then lift the poori from all sides and properly close the stuffing. Press it firmly with your finger to ensure that the stuffing is evenly distributed throughout the poori.
- Using a small amount of ghee, grease the wheel. Lift and roll it at first, but once the puran poli becomes thin, roll it very thin only by rotating the wheel. Roll it out with light hand pressure.
- To begin roasting the puran poli, lightly grease the heated tawa with ghee. Lift the puran poli and place it on the tawa, roasting it on medium high heat until light spots appear on this side. Meanwhile, prepare the second Puran Poli by rolling it in the same manner as the first.
- After that, turn the puran poli that has been roasted on the tawa and continue to roast it until spots appear on the other side. After that, apply ghee to this side and then flip the puran poli over to apply ghee to the other side. Roast the puran poli from one side to the other until golden spots appear on both sides. When the puran poli is roasted, fold it and place it on a plate, then repeat with the remaining puran poli. One puran poli takes 5 minutes to prepare.
- Serve this delectable puran poli as a snack with chutney and mango or lemon pickle. Children continue to eat them in this manner. After they have completely cooled, store them in an airtight container. It can be consumed for a period of 8 to 10 days.
Amount Per ServingCalories 941Total Fat 65gSaturated Fat 40gTrans Fat 0gUnsaturated Fat 21gCholesterol 164mgSodium 88mgCarbohydrates 84gFiber 3gSugar 32gProtein 8g