Ingredients:-
For stuffing ( Puran)-
Chickpeas (Chana dal)- 1 cup
Jaggery chopped- 1 cup
Clarified butter- 1tsp + 1tsp + for applying on puran poli
Cardamom powder- 1/2 tsp
For dough-
Wheat flour- 2 cups
Salt- 1/4 tsp
Method:-
1. In the pressure cooker add chickpeas and 3 cups of water and let it cook for 5-6 whistles or till well done.
2. Strain the water from the boiled chickpeas. This left over water is used in the Katachi amti. The recipe which best compliments with puran poli.
3. Now heat the pan add 1 tsp of clarified butter (ghee) and add boiled chickpeas and fry until all the moisture gets evaporated then add jaggery chopped.
Smash the chickpeas while frying and let the mixture get dry.
4. add cardamom powder and mix it well.
5. Now take out all the mixture from puran yantra or you can sieve the mixture to remove the chunks if any.
6. Well combined the puran or stuffing and divide it into small portions.
7. Take wheat flour add salt and make soft dough grease with 1/4 tsp of ghee and rest for fifteen minutes.
8. Now take a portion of wheat dough and make a cavity. Fill the cavity with puran stuffing and seal it properly.
9. Take the stuffed portion dust with some flour and roll gently into thin puran poli
10. Heat the pan and fry the puran poli from both the sides. Apply clarified butter and serve hot.
11. Puran poli best compliments with katachi amti (Maharashtrian delicacy) or simply with plain or flavoured milk.
Happy cooking
