Wednesday, April 13, 2011

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.

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


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