Puran Poli: A sweeter version of the traditional Indian paranthas!

This is the traditional flatbread or parantha that has a sweet lentil based filling. It is a very popular Maharashtrian dish that is prepared during many festivals in this region! You can even prepare the filling in advance and make fresh flatbreads as and when required.

Instructions

Cook the presoaked chana dal in a pressure cooker until one whistle or boil it in water until the dal is almost done. Drain the water from dal and separate the cooked dal in a bowl.

Heat a teaspoon of ghee in a pan and add the dry ginger powder, fennel powder, cardamom powder, and nutmeg powder to it.

Add the drained dal and jaggery to it. Cook the dal mixture until it is dry on low to medium heat while stirring intermittently.

Cook the filling dal mixture and then grind it into a coarse texture. Add the whole wheat flour, maida, salt, turmeric, and 2 tablespoons ghee in a large bowl.

Knead a dough of this mixture with enough water until you get a soft and smooth dough. Keep the dough aside for a while. Now, divide the dough into 4 equal parts and roll them into small balls. Take one dough ball and then stuff it with the dal mixture and roll it into thin flatbreads of about ¼ cms thickness.

Cook the flatbreads on a hot griddle or a pan and smear it with ghee on both sides while cooking it to light brown color. Repeat the process with the remaining dough and filling mixture. Serve hot and enjoy!

Tips

Be very careful while cooking the dal as you do not have to overcook or undercook it. Knead a very soft dough otherwise, the filling will breakout from the dough covering. Gently roll the stuffed dough ball as it is very soft and may crack. Smear ghee on the flatbread while cooking very gently as it may break very easily.

Nutritional information (per serving): 242 Calories, 11.1g Total fat (6.9g Saturated fat, 0g Polyunsaturated fat, 0.1g Monounsaturated fat), 22.5mg Cholesterol, 38.8mg Sodium, 2.7mg Potassium, 23.9g Total carbohydrates (3.7g Dietary fiber, 0g Sugars), 4.3g Protein