Puran poli are soft and flaky flatbreads filled with a sweet lentil mixture and laced with a liberal dose of fragrant ghee. The filling is usually made with chana dal or split Bengal gram cooked with grated jaggery, a kind of unrefined cane sugar which has a deeper flavor than regular sugar. The dough is typically, but not necessarily, made with all-purpose flour. My go-to recipe for puran poli uses the quicker cooking mung dal or split green gram. I also use atta or fine-milled wholewheat flour to make the dough. But one thing I do not skimp on is the ghee. There is no such thing as too much ghee, right?!
Ingredients:
For the puran filling,
Chana dal (spilt bengal gram) or moong dal (split green gram) – 1 cup
Ghee – 1 tbsp
Jaggery – 1 cup, grated
Cardamom powder – 1 tsp
Salt – a pinch
For the flatbreads,
Atta (fine milled whole wheat flour) – 2 cups (or use part whole wheat and part all-purpose flours)
Salt – ½ tsp
Ghee – 2 tsp plus extra for cooking the puran poli
Water – 1 cup or as needed to make a smooth dough
Method:
Find detailed instructions in the link below.
Read full post: Puran Poli {Sweet Lentil Stuffed Flatbreads}