Puran Poli

A soft, golden flatbread speckled with brown spots from ghee searing. The center reveals a sweet lentil and jaggery filling infused with warm cardamom and nutmeg notes.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 856
• Protein: 20 g
• Carbs: 157 g
• Fat: 17 g

Ingredients

• 250 g chana dal ( rinsed )
• 250 g jaggery ( grated )
• 300 g Wheat flour
• 50 g ghee ( room temperature )
• 1 tsp Turmeric powder
• 1 tsp Cardamom powder
• 1 tsp Ginger powder
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 150 ml Mineral water

Instructions

1. Cooking the dal

   Rinse the chana dal and cook in three times its volume of water. The grains should be tender and mash easily between your fingers without turning into mush.

2. Preparing the dough

   Mix flour, turmeric, salt, and water. Knead until the dough is very supple and elastic. Add a spoonful of ghee at the end of kneading to smooth the texture.

3. Reducing the filling

   Drain the dal and blend finely. Pour into a pan with jaggery. Reduce over medium heat, stirring constantly. The filling is ready when a spatula stands upright in the center.

4. Flavoring

   Off the heat, stir in cardamom, ginger, and nutmeg. Let cool completely. The filling must be firm to be handled easily.

5. Shaping and cooking

   Form equal-sized balls of dough and filling. Wrap the filling inside the dough, seal, and roll out thinly. Cook on a hot pan with ghee until brown spots appear on both sides.

Chef's tips

• The dough should rest for at least 30 minutes to let the gluten relax, allowing for very thin rolling.
• If the filling is too wet, keep reducing it: it must pull away from the sides of the pan.

Storage

Keeps for 2 days at room temperature in a clean cloth, or one week in the fridge. Reheat in a pan with a knob of ghee to restore its softness.