Puran Poli is a festive flatbread filled with smooth chana dal and jaggery puran, scented with green cardamom and cooked with ghee. A soft resting dough and a completely cooled filling make rolling much easier.

8 polis | Prep: 40 min | Cook: 35 min | Total: 75 min

Ingredients

• 250 g — Dinesh Flour Mills M.P. Wheat Sharbati Atta (Dinesh Flour Mills product)
• 200 g — Dinesh Flour Mills Chana Dal (Dinesh Flour Mills product)
• 200 g — Dinesh Flour Mills Gud/Jaggery, grated (Dinesh Flour Mills product)
• 2 tbsp — Dinesh Flour Mills A2 Gir Cow Bilona Ghee, plus for cooking (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)
• 1 pinch — Salt
• As needed — Water for cooking dal and kneading
• 2-3 tbsp — Dry atta for rolling (Dinesh Flour Mills product)

Method

1. Rinse chana dal and soak for 30 minutes. Drain, then pressure-cook with about 600 ml water until tender but not watery, approximately 3 medium whistles. Release pressure naturally.
2. Drain any remaining cooking liquid thoroughly. Transfer the dal to a heavy pan, add grated jaggery and cook on low heat while stirring.
3. As the jaggery melts, mash the dal until smooth. Continue cooking until the puran is thick enough for a spoon drawn through it to leave a clear path. Add cardamom and cool completely.
4. Mix atta and salt. Add 1 tablespoon ghee and enough water to make a soft, pliable dough. Knead for 5 minutes, coat with a little ghee and rest covered for 30 minutes.
5. Divide the dough and cooled puran into 8 equal portions. The puran ball may be slightly larger than the dough ball.
6. Flatten one dough portion, place the puran in the centre, bring the edges together and seal. Rest seam-side down for 2 minutes.
7. Dust lightly with atta and roll gently into a 15-18 cm circle, turning frequently so the filling spreads evenly without breaking through.
8. Cook on a medium-hot tawa until light brown spots appear on both sides. Apply ghee and cook briefly until golden. Serve warm.

Cooking Notes

• The filling must be thick and completely cool before stuffing.
• Use minimal dry atta while rolling because excess flour can make the surface dry.
• The drained dal cooking liquid can be reserved for another savoury preparation instead of being discarded.
• Allergen note: Contains wheat and dairy. Chana dal is a legume.