Indian cuisine · Desserts & Sweets

Puran Poli

Thin wheat flatbreads with a sweet chana dal filling, pan-cooked until golden and served with ghee.

Ingredients · for 6 servings

• 200g chana dal (split yellow chickpeas)
• 500ml water (for cooking)
• 200g jaggery
• 250g flour
• 120ml water (for the dough)
• 4 tbsp ghee
• 4 cardamom pods
• 1 pinch nutmeg
• 1 pinch salt

Instructions

1. Rinse the chana dal and soak in cold water for at least 2 hours, drain, and cook in the measured water for 25–30 minutes until soft enough to mash between your fingers; drain very well.
2. Knead the flour with the salt, 1 tbsp ghee and the dough water for 5 minutes into a soft, pliable dough, rub with a little ghee, and let rest covered for 30 minutes.
3. Cook the drained dal with the chopped jaggery in a pan over medium heat for 8–10 minutes until the mixture is dry enough to hold its shape on a spoon.
4. Stir in the crushed cardamom seeds and the nutmeg, mash the mixture smooth with a masher, and divide it while still warm into 6 equal balls.
5. Divide the dough into 6 portions, press each into a disc, place a filling ball in the center, seal the dough over it, and gently roll out into an 18cm flatbread.
6. Cook the flatbreads in a dry pan over medium heat for 2 minutes per side until they show pale blisters and brown spots, brush with the remaining ghee, and serve warm.