Puran Poli is a sweet flatbread with sweet lentils filling. This is popular bread in state of Gujrat and Maharashtra. Puran Poli is a great breakfast dish and can also be served as snack.
This recipe will make 10 Puran Poli
Ingredients:
Filling
¾ cup toor dal (arhar dal)1 cup sugar½ teaspoon turmeric1 teaspoon cardamom powder (ilachi)¼ teaspoon nutmegAlso Needed
Approximately 3 tablespoons oilApproximately ½ cup of dry whole wheat to roll the breadMethod
Filling
Wash and soak toor dal in approx. 2 cups of water, for at least 4 hours. Dal will double in volume after soaking.Cook toor dal in heavy pan with 2 cups of water and turmeric over medium high heat.When dal comes to boil then there is yellow color foam on top of the dal, remove this foam and reduce the heat to medium, and cover the pan.Let it cook for approx. 25 minutes and add more water if needed. Dal should be very soft and mushy.Add sugar and cook till dal looks like paste and start coming together. Add cardamom powder, nutmeg powder and mix well. Dal filling will be very soft and sticky. After dal filling cools off to room temperature it will be soft and sticky dough.Dough
In a bowl, mix whole-wheat flour, all purpose flour and oil; add water slowly to make very soft dough but not sticking to fingers.Set the dough aside and covered, let the dough rest for at least ten minutes.Making Puran Poli
Divide both the dough and dal filling into 10 equal parts. Dal filling should be about 2 1/2 times than the dough balls.Roll the dough balls into 2 1/2-inch diameter circles. Place the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all 10 balls.Let them settle for 3 to 4 minutes before rolling them.Heat the skillet on medium high. To check if the skillet is hot enough, sprinkle a couple of drops of water on it and water should sizzles right away.Press the filled ball lightly on dry whole-wheat flour from both sides.Lightly press the ball on the sealed side in about 2-inch diameter. Roll the ball light handed in to about 5-inch circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Puran poli.Place the Puran poli over the skillet. After paratha starts changing color flip the paratha over. You will notice some golden-brown spots.After a few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.Flip again and press with the spatula making sure the Puran Poli is golden-brown on both sides.Puran poli is ready to be served. Taste best when hot. Puran Poli can be saved for a week.View the original article here
