- Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated.
- Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
- Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round.
- Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top.
- OR Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories. Serve hot with dal or amti.
- Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)
Puranpoli
By Mohit Khanna
Mar, 19th
643
Servings
8 persons
Cook Time
45 minutes
Ingredients
5
- 7
Ingredients
- 300gms. channa (yellowgram) dal
- 300 gms. jaggery (molasses)
- 1 tsp. cardamom powder
- 150 gms. plain flour
- 1 tbsp. ghee
- warm water to knead dough
- ghee to serve
Instructions
Notes/Tips
Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.
