Puran Poli Recipe | पुरण पोली | Perfect Puran Poli | Meetha Parantha | Quick Dessert | Kunal Kapur

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and nutritious.

chana dal

🥗Healthier: red lentils

💰Cheaper: split peas

Red lentils are easier to find and cook faster.

Soak chana dal overnight.

Put the soaked chana dal in a pressure cooker with a little turmeric, water, and ghee.

Cook the dal for 3-4 whistles on low flame until cooked but not completely mashed.

In a mixing bowl, combine all purpose flour, a little turmeric, a pinch of salt, and a little oil.

Add water to the flour mixture and knead into a soft dough, ensuring it is not hard.

Let the dough rest for 10 minutes, adding a little oil to prevent sticking.

Sieve the cooked chana dal and check that it is soft but not completely mashed.

Grind the chana dal with some jaggery until smooth.

Cook the ground dal and jaggery mixture in a pan until it thickens and dries up, adding green cardamom powder and nutmeg powder after turning off the heat.

Allow the stuffing to cool completely.

Divide the dough into equal-sized portions and shape them into round peda.

Shape the stuffing into equal-sized balls, resembling laddu.

Flatten the dough portion and create a bowl shape with your hands, placing the stuffing inside.

Pinch the sides to seal the dough around the stuffing, ensuring there are no cracks.

Roll out the stuffed dough gently with dry flour, pressing it first with hands before using a rolling pin.

Cook the rolled Puran Poli on a hot pan, flipping it and applying ghee on both sides until golden brown and cooked through, ensuring the edges are also cooked well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens