#shorts Puran Poli

By Ministry of Curry · 150 min

Ingredients

Instructions

1. Wash the chana dal 2 to 3 times, then drain. Put the dal and 5 cups water in a heavy-bottomed pot and cook on medium-low for 1 to 2 hours, stirring a few times and skimming off any white foam.
2. Drain the dal through a strainer, saving the cooking water for Katachi Aamti if you wish. Return the dal to the pot and add the jaggery, sugar, nutmeg, cardamom, dry ginger and saffron if using. Mix well and cook on medium for 10 to 15 minutes, stirring often.
3. Test the puran with a wooden spatula: push the mixture to the centre of the pan and insert the spatula. It is ready when the spatula stands upright on its own.
4. Let the mixture cool for 5 minutes, then blend it smooth in a food processor or blender while still warm, in batches if needed.
5. Knead a soft, pliable dough from the 2 cups whole wheat flour, salt, saffron if using, 1 cup water and the oil, adding water as needed. It should be softer than a typical roti dough. Rest it for 30 minutes.
6. Divide the dough and the puran into balls of equal size, about the size of a lemon (the recipe makes 8 to 10 of each).
7. Heat a heavy griddle or pan over medium-high heat. Flatten a dough ball into a 4 to 5 inch circle using some of the reserved ½ cup flour, put a portion of puran in the centre, fold the edges over to seal, coat in dry flour and flatten gently. Roll thin to about 8 to 10 inches across, dusting with flour as needed.
8. Cook the poli on the hot pan until golden brown on both sides, adding a little ghee to each side as it cooks. Serve with more ghee on top.

Summarized from Ministry of Curry's video. Watch it for the details.