This is a very famous Indian sweet roti called puran poli. Every state in India makes it little differently, this recipe hails from state of Gujarat. This is usually made during festival time. We serve this roti with dal (lentil soup) and vegetable on side. I remember my mom use to make it but it use to take long time to cook puran. I have figured out the trick and it took me 6 minutes (you read it right!) to make puran or stuffing. This recipe serves 4-5 people.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Puran / Stuffing
Toor dal (lentils) 1 1/2 cup
1/2 tsp fenugreek seeds (optional)
1 1/4 cup water
1 cup sugar
A small pinch of cardamom powder.
Dough for Poli
Whole wheat flour – 2 cups
Oil – 1 tbsp
Clarified butter/Ghee for topping
1. In a pot, mix toor dal and fenugreek seeds. Wash dal atleast twice. Add 1 1/4 cup water, do not add more water otherwise it will take long time to cook puran to thick consistency. Pressure cook until 4-5 whistle or until dal is cooked and soft. As you can see, dal is cooked but has no access water.
2. In a big wide pan, add cooked dal, sugar and turn on the heat to medium. Mix well. It will take around 5-6 minutes to thicken the mixture and sugar to dissolve stirring continuous. When dal mixture can hold the spoon stand tall (as seen in 3), it is ready. Add cardamom powder, mix well and turn off the heat. When mixture cools down little, transfer to clean container. You can now use it or leave it in fridge up to 3-4 days or freeze it for later use.
4. Make one ball each of puran and dough. Stuffing ball will be little bigger than dough ball. Roll a small roti, put stuffing ball in the middle and close it from all the side to cover the stuffing. Now roll the stuff roti bigger.
6. When it is ready, spread ghee before serving. Serve when it is hot with dal (lentil soup) and vegetable.
Enjoy this festive dish with your family and friends.
Please do leave a comment or let me know if you have any questions.
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