Name: Puran Poli recipe by Sonia Shringarpure at BetterButter
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Yield: 8
Ingredients: 1 cup Chana dal (split chickpeas); 1/2 to 3/4 cup grated jaggery; 1 cup whole wheat flour; 1/4 cup all purpose flour (maida); 1/2 cup + 1/2 water = 1 cup mixture; Few saffron strands dissolved in little warm milk; 1 tsp cardamom powder (or as per taste); Salt to taste; 1 tbsp oil; Oil for basting; Parchment paper

ABOUT Puran Poli RECIPE

Puran poli is one recipe that was difficult for me to learn at one time. It was made mainly during Holi festival, and because it being tedious, it was not frequently made. After some practice, I have managed to successfully make them and hence I have tweaked this method of preparation to make it easier.

Instructions

Wash and soak dal for at least 1-2 hours and boil it till well cooked. Texture should be almost pulp like. Drain any excess water. (Alternatively, pressure cook the dal).
Heat skillet and add the cooked dal. Add grated jaggery and cook till mixture becomes dark in color and homogeneous.
Add few crushed saffron strands. Switch off gas and once slightly warm, add cardamom powder to the mixture. Mix well.
For making smooth dal mixture, churn it in a food mill (should resemble mashed potatoes).
Sift flours together. Add salt and oil. Whisk. Add milk and water along with the saffron dissolved in milk.
Knead well to make a soft dough. Apply oil liberally to the dough, cover and keep aside to rest.
Take a large sheet of parchment paper and oil it well. Make equal sized balls of dough and slightly bigger sized balls of the dal mixture than the dough.
Again oil the dough and roll it out into a small disc shape. Put the dal ball in the center and cover it well from all sides with the dough.
Apply oil to the rolling pin. Apply oil to the dough on both sides and make a thin large circle. It would be be easier to rotate the parchment sheet to achieve the required circle shape rather than rotating the roti.
With the help of rolling pin, lift the roti onto the pin and carefully place it on a heated well-oiled tawa/skillet.
As the roti will be very tender, it's best to let it cook on low heat first and then increase the flame to medium.
Drizzle oil liberally and flip the roti. Drizzle oil on this side too. Cook it similarly as before taking care that the roti doesn't stick to the skillet nor does it over brown.
Flip once more, fry for few seconds more and remove to serving dish. Before serving, add a dollop of clarified butter/ghee for added flavor.

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