Puran Poli
Soft flatbread stuffed with sweet chana dal and jaggery filling, scented with cardamom and nutmeg. A Maharashtrian festival favourite, best eaten warm with a spoon of ghee.
Ingredients
For the filling (puran)
For the dough
To cook and serve
Preparation
40 min, plus 1 hour soakingSoak the dal
Wash the chana dal until the water runs clear, then cover with plenty of water and leave to soak.
1 hour soakingGrate and measure
Grate the jaggery, powder the cardamom and nutmeg if using whole spices, and measure everything into small bowls so it is within reach.
10 minKnead the dough
Mix both flours, salt, turmeric and oil. Add water gradually and knead to a soft, slightly loose dough. Cover and rest while the dal cooks.
10 min, plus 30 min restingSet up your kitchen
Have ready a heavy-bottomed pan, a pressure cooker, a tawa, a rolling pin, a plate of dry flour and ghee with a brush.
5 minPortion the dough
Divide the rested dough into 10 equal balls and keep them covered so they do not dry out.
5 min
Cooking instructions
50 minCook the dal
Drain the soaked dal and pressure cook with the water for about 3 whistles, until soft but not mushy. Drain well and keep the stock for katachi amti.
20 minMake the filling
Add the dal and jaggery to a heavy pan on medium heat. Stir often until thick and the mixture leaves the sides of the pan.
10 to 12 minFlavour and mash
Stir in the cardamom, nutmeg and ghee. Let it cool a little, then mash or grind to a smooth paste. Cool fully before using.
8 minStuff the dough
Flatten a ball of dough, place a slightly larger ball of filling in the centre, pinch the edges closed and dust with flour.
About 2 min eachRoll gently
Roll out to about 6 inches, using light pressure and plenty of dry flour so the filling does not break through.
1 to 2 min eachRoast and serve
Cook on a medium-hot tawa for about 1½ to 2 minutes each side, brushing with ghee until golden spots appear. Serve warm with ghee.
About 4 min each
Vishal's tips
The filling should hold its shape when you roll a ball of it. If it is wet, cook it a little longer. Keep the dal stock: it makes katachi amti, the classic accompaniment.
