CHANA DAL - 1.5 CUP
firstly, in a large bowl soak 1½ cup chana dal for 1 hour
drain off the water and transfer it to the cooker.
WATER - 3 CUP
add ¼ tsp turmeric, ½ tsp ghee, 3 cup water.
pressure cook for 3 whistles on medium flame.
now drain off the water separating dal and water
CHANA DAL - COOKED
transfer the dal to a large kadai
JAGGERY - 1.5 CUP
add 1½ cup jaggery and mix well
USE MIXER GRINDER
once the jaggery melts, start to mash the dal.
mash until the dal turns smooth paste. you can alternatively, grind the dal and jaggery into the mixi jar.
keep cooking until the mixture thickens and hold the shape.
now add 1 tsp ghee and ½ tsp cardamom powder and cook for a minute, or until the mixture starts to separate the pan. if the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball
transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.
grease hands with ghee and makes ball-sized stuffing.
PURAN - READY
finally, puran is ready. keep aside
firstly, in a large bowl take 2 cup wheat flour, 1 cup maida, ¼ tsp turmeric, ¼ tsp salt and 2 tbsp oil.
mix well making sure all the ingredients are well combined.
WATER - 1 CUP WARM
now add water as required and start to knead the dough.
knead to a smooth and soft dough adding water in batches.
grease the dough with 2 tsp oil, cover and rest for at least 1 hour. after 1 hour, punch and knead the dough again.
pinch a ball sized dough and make a smooth ball
form a cup by pressing the dough from the sides
place a ball sized prepared puran (dal stuff).
start to stuff inside by pulling the dough without having any pleate
now seal the dough without any cracks. dust the ball with maida and flatten slightly
now roll the holige gently, without putting much pressure.
roll as thin as possible and making sure the puran is distributed uniformly
now cook the puran poli on hot tawa keeping the flame on medium. flip over once the base is half cooked.
GHEE - HALF TSP
spread the ghee on both sides and cook well.
puff the puran poli, making sure to cook uniformly.
READY TO EAT
finally, enjoy puran poli with ghee or milk.