¾cupArhar dal (toor dal or split pigeon peas)or chana dal
¾cupJaggery (Gur)or Sugar
1 pinchGreen cardamom seeds powder
For Outer Covering (Poli):
1cupWhole wheat flour (chapati atta)
⅓cupWateror little more
Ghee (Clarified butter)for frying and to drizzle on top after cooked
Making Stuffing (Puran):
Wash the dal well under running cold water till water runs clear. Soak in enough warm water for 30 minutes (for toor dal) or 1 hour (for chana dal).
Drain the soaking water and discard, add dal to pressure cooker with fresh 2 ½ cups of water. Close the lid, put the weight on and turn the heat to medium. Cook the dal for 4 whistles or till dal is cooked but not mushy.
Drain the cooked dal water in a separate bowl (we will be using this water in another recipe katachi amti ).
Take mashed dal with jaggery in a pan. Turn the heat on medium and start cooking.
It starts to melt and becomes runny, keep stirring and cooking and it will start to thicken up. Along with stirring, do scrap the pan from sides and bottom to prevent sticking and burning.
After it thickens, add cardamom powder and saffron and mix. Turn off the stove and let it cool down. Keep in mind that as it cools, it thickens a little more.
How to check puran is right consistency: Once it cools down, take spatula or spoon, insert in the center vertically, if it stands vertically without falling then it is ready. If the spoon falls down then turn on the stove and cook a few mins more.
Divide the mixture into 6 equal portions and make smooth balls.
Kneading The Dough:
Mix atta and salt in a bowl. Drizzle oil and rub into the flour using fingertips.
Then start kneading the dough by adding little water at a time. The dough should be smooth and soft, just like paratha dough. Cover and let it rest for 15 minutes.
Divide the dough into 6 equal portions and make smooth balls. Flatten it out between your palms.
Rolling, Stuffing & Cooking:
Work with one flattened dish at a time. Roll into a 3-inch diameter circle.
Put the stuffing ball in the center and start gathering the edges, pinch in the center to seal. Flatten it with the help of your hand.
Dust little into flour and roll gently into 6-7 inch diameter roti.
Heat the tawa or skillet on medium heat. Once hot place one poli and let it cook on the bottom side, you will see small bubbles on top. As you see bubbles, flip it.
Smear some ghee on top. Flip and cook by pressing gently with the spatula.
Smear some ghee, by this time the bottom part has few brown spots and it is cooked. Flip and cook by pressing again the other side. If rolled properly then it will puff up.
Remove it to a plate, again apply ghee on the surface and serve.
The consistency of puran should be right. So it doesn’t come out while rolling.
The puran ball and atta ball both should be the same size. So every puran poli will have the right amount of stuffing vs outer layer.
A generous amount of ghee is smeared on top is a must. Otherwise, you will feel it’s very dry while eating.
Puran is runny: Turn the heat back on and cook for few more minutes and let it become thick and moisture will evaporate.
Puran is dry: Start adding 1 tablespoon of warm milk (or water) at a time and mix. Continue this till you get the right consistency.