Puran Poli with Ghee

Instructions

1. 1

   Cook the Chana Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
   • Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
   • Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2. 2

   Prepare the Puran (Filling)

   • In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
   • Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
   • The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
   • Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
   • Allow the puran mixture to cool down completely to room temperature.
   • Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
3. 3

   Knead the Dough

   • In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
   • Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
   • Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4. 4

   Assemble and Roll the Puran Poli

   • After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
   • Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
   • Place a ball of puran filling in the center.
   • Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
   • Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
   • Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5. 5

   Cook the Puran Poli

   • Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
   • Carefully lift the rolled poli and place it on the hot tawa.
   • Cook for about 45-60 seconds until small bubbles appear on the surface.
   • Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
   • Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
   • Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
   • Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6. 6

   Serve

   • Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.