Pooran Poli
📝 Ingredients:
For the filling (Puran):
- 1 cup chana dal (split Bengal gram)
- 1 cup jaggery (gur), grated
- ¼ tsp cardamom powder
- A pinch of nutmeg powder (optional)
For the dough (Poli):
- 2 cups maida (all-purpose flour)
- ½ tsp turmeric powder (optional, for color)
- A pinch of salt
- 1 tbsp oil/ghee
- Water – as needed
- Ghee – for cooking
👩🍳 Method:
1. Make the Filling (Puran)
- Wash chana dal and soak for at least 1 hour.
- Cook chana dal in pressure cooker with enough water until soft (about 4–5 whistles).
- Drain excess water and mash lightly.
- In a pan, add mashed dal + grated jaggery.
- Cook on low flame until the mixture thickens.
- Add cardamom powder and mix well.
- Let it cool completely.
2. Prepare the Dough
- In a bowl, mix maida, turmeric powder, salt, and oil/ghee.
- Add water gradually and knead into a soft, pliable dough.
- Cover and rest for 15–20 minutes.
3. Shape the Pooran Poli
- Divide the dough and filling into equal portions.
- Take one dough ball, roll it slightly, and place a portion of filling in the center.
- Fold the edges of the dough over the filling so it’s sealed.
- Roll it gently into a flat circle (about 6–8 inches in diameter).
4. Cook the Pooran Poli
- Heat a tawa (griddle) on medium flame.
- Place rolled poli on it and cook for 1–2 minutes.
- Flip and cook the other side, applying ghee on both sides.
- Cook until golden brown spots appear.
5. Serve
- Serve hot with a dollop of ghee on top.
- Pooran Poli is best enjoyed fresh.
🌟 Tips:
- Don’t roll too thin; otherwise filling may spill.
- Keep dough covered to prevent it from drying.
- You can make Pooran Poli healthier by mixing whole wheat flour with maida.
✨ Now you have delicious, sweet, and soft Pooran Poli ready for festivals 🪔🎉