Puranpoli

Puranpoli

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
Method

• 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.)
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.