Puran Poli
Ingredients
- 250 gchana dal (rinsed)
- 250 gjaggery (grated)
- 300 gWheat flour
- 50 gghee (room temperature)
- 1 tspTurmeric powder
- 1 tspCardamom powder
- 1 tspGinger powder
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 150 mlMineral water
Method
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.
- 1
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
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
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
Off the heat, stir in cardamom, ginger, and nutmeg. Let cool completely. The filling must be firm to be handled easily.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
