CHANA DAL - 1.5 CUP

firstly, in a large bowl soak 1½ cup chana dal for 1 hour

1

DRAIN OFF

drain off the water and transfer it to the cooker.

2

WATER - 3 CUP

add ¼ tsp turmeric, ½ tsp ghee, 3 cup water.

3

THREE WHISTLES

pressure cook for 3 whistles on medium flame.

4

DRAIN OFF

now drain off the water separating dal and water

5

CHANA DAL - COOKED

transfer the dal to a large kadai

6

JAGGERY - 1.5 CUP

add 1½ cup jaggery and mix well

7

USE MIXER GRINDER

once the jaggery melts, start to mash the dal.

8

THICKENS

mash until the dal turns smooth paste. you can alternatively, grind the dal and jaggery into the mixi jar.

9

THICKENS

keep cooking until the mixture thickens and hold the shape.

10

CARDAMOM 

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

11

COOL SLIGHTLY

transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.

12

SMOOTH BALL

grease hands with ghee and makes ball-sized stuffing.

13

PURAN - READY

finally, puran is ready. keep aside

14

MAIDA

firstly, in a large bowl take 2 cup wheat flour, 1 cup maida, ¼ tsp turmeric, ¼ tsp salt and 2 tbsp oil.

15

MIX WELL

mix well making sure all the ingredients are well combined.

16

WATER - 1 CUP WARM

now add water as required and start to knead the dough.

17

SOFT DOUGH

knead to a smooth and soft dough adding water in batches.

18

PUNCH DOUGH

grease the dough with 2 tsp oil, cover and rest for at least 1 hour. after 1 hour, punch and knead the dough again.

19

BALL SIZED

pinch a ball sized dough and make a smooth ball

20

MAKE CUP

form a cup by pressing the dough from the sides

21

STUFF INSIDE

place a ball sized prepared puran (dal stuff).

22

STUFF INSIDE

start to stuff inside by pulling the dough without having any pleate

23

MAIDA DUST

now seal the dough without any cracks. dust the ball with maida and flatten slightly

24

ROLL GENTLY

now roll the holige gently, without putting much pressure.

25

ROLL THIN

roll as thin as possible and making sure the puran is distributed uniformly

26

FLIP OVER

now cook the puran poli on hot tawa keeping the flame on medium. flip over once the base is half cooked.

27

GHEE - HALF TSP

spread the ghee on both sides and cook well.

28

PUFFS UP

puff the puran poli, making sure to cook uniformly.

29

READY TO EAT

finally, enjoy puran poli with ghee or milk.

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