- First soak the chana dal in water for about 4 hours. Preparation of dough : Add all purpose flour chirote rava, salt and mix well. To this add enough water and make a soft dough. To this add the oil and continue to knead it for about 10 minutes. Cover this dough and rest it for about 2 hours. To make puran : Cook the soaked split bengal gram in the pressure cooker for 1 whistle and place the hot pressure cooker under the cold running water. Once you've boiled or cooked the dal, strain the water using a strainer and spread the dal on a plate or a clean cotton cloth. Once your dal is moisture free, add the dal and jaggery to a food processor or mixer jar and make it into a smooth paste. To this paste add green cardamom powder and mix well. Once your dough and the puran are ready, Make balls of puran and dough. (Puran balls should be bigger than the dough balls) Dust the board, place the dough ball and make a small chapati. To this add the Puran ball and cover from all the sides. Flatten this stuffed ball with your fingers lightly, moving from center to the edges so that the puran spreads evenly inside. With a rolling pin, gently roll it into a flat chapati. Now, roast the puran poli on a medium hot tawa on both the sides. Remove and apply ghee on both the sides and serve.
Bakshaalu
#myrecipe
By Chandana Guptha
Jan, 31st
568
Servings
4 persons
Cook Time
25 minutes
Ingredients
6
- 8
Ingredients
- Oil
- Salt
- Cardamom powder
- Ghee
- Maida
- Rava
- Water
- Bengal gram
