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Puran Poli
Method
- Soak the dal for about 30-40 minutes.
- Cook the dal in a heavy bottomed vessel with sufficient water (the level of water should be such that it should cover the dal) on a slow flame till done.
- It should be slightly firm. Switch off the gas.
- Add jaggery and cardamom powder and mix well.
- Return this mixture on to the gas and cook on a slow flame, stirring continuously till the mixture leaves the sides of the vessel.
- Keep aside to cool.
- Mix ghee with wheat flour in a thali, add enough water to make soft dough.
- Divide the dough and dal into equal portions.
- Roll each portion of the dough into a 4” round-shaped chappati.
- Place a portion of the dal in the centre and gather the edges to cover the dal completely.
- Flatten and roll out as thinly as possible.
- Roast on a preheated girdle on a medium flame till golden brown on both sides (keep tossing from one side to the other at regular intervals).
- Apply the ghee while roasting the poli.
- Serve with a spicy vegetable.
Ingredients:
300 gms - chana dal
300 gms - jaggery
250 gms - wheat flour
2 tbsp - ghee
2 tsp - cardamom powderv enough water to cook the dal
300 gms - chana dal
300 gms - jaggery
250 gms - wheat flour
2 tbsp - ghee
2 tsp - cardamom powderv enough water to cook the dal
RECIPES BY ANITA RAHEJA
