- Add Chana dal, ½ teaspoon ghee and 2½ cup water to pressure-cooker . Cook the Dal upto 5-6 whistles or until the Dal is soft.
- As the Dal cooks,let's make covering. Add flour , pinch of Salt , 3 teaspoon oil /ghee , cardamom, nutmeg And pinch of Turmeric. Make a dough out of it and use water as needed to make a soft dough.
- Now let the dough rest , covering it with oil and will make the stuffing. Take out Dal , check if it is soft and blend of using mixer or blender. Now take a strainer and strain out soft Dal out the blended material by pressing it against the strainer .
- Now take a pan, add the softened Dal into it and let it heat up for a minute . Now add jaggery and let it all melt until your mixture turns Ooey-Goey. After it is done pour a nice drip of ghee into sides of your pan and turn off the flame.
- After mixture is cooled. Take your dough. Make a thick Puri out of it. Stuff the mixture into Puri as you do to stuff parathas. Now , cover the stuffing and roll it out into a paratha.
- Cook both the sides of puran Poli with generous amount of ghee.( Don't worry it won't make you much fat, cause you are already one,dumb!)
- Make all the Puran polis and do share with family,friends and neighbours ( only if you have good) or just cook for yourself( you selfish idiot!)
- Enjoy with Kedar milk or as it is cause that tastes delicious af! ; ). Bye ,have lovely cooking !
Puran Poli is a Maharashtrain sweet dish. Also known as bobbatlu or obattu in other parts of the country. It is a very simple dish, consists mainly of split chickpeas ( chana Dal) jaggery and flour. Check recipe ; ).
Puran Poli
By Sebastian Verlac
Nov, 17th
834
Servings
5 persons
Cook Time
1 hr
Ingredients
7
- 9
Ingredients
- Split chickpeas (chana Dal) 1 cup
- Clarified Butter (ghee) as per taste
- Jaggery( choose light coloured ) ½ cup
- Turmeric ( Optional) 1 pinch
- Nutmeg powder ( Optional 1 pinch
- Cardamom power or whole seeds 1 teaspoons
- Wheat flour 2½ cup
- Water grams
- Salt as per taste
Instructions
Notes/Tips
1. Use very light coloured jaggery or it make your puran Poli dark and brown. Taste doesn't affects anyways. 2. Use ghee over oil as ghee helps in digesting lentils easily. 3. Don't add any extra flavourings or colours . Just add little extra cardamom, nutmeg or Turmeric as you need. (Don't try to be Oversmart, as it only ruin your dish.)
