Monday, February 21, 2011

Puran Poli by Nitai Sundara

Ok: Puran Poli:

1 cup chana dal just cooked to where you can smush it in your fingers, but still firm.
1 cup jaggery or heaping 3/4 white sugar
1.5 cups whole wheat, white, or mixture of both flours
2 Tablespoons ghee or oil
warm water

process the chana in a food processor until it is completely powdered. It should be moist but still crumble when touched. Cook it in a pan with sugar and spices. This can be as quick as 5 minutes. The desired consistency is like a very firm halava or a too-soft laddu. It will get firmer as it cools. Spread the mix out to cool on a tray.

Make dough like puris or parathas with a soft but not sticky final product.

Roll the dal filling into 10-15 balls. Cut of pieces of dough roughly half the size of the dal balls. If it is to hard to work with you can use a little more dough, but it is not preferable.

Without flour, roll the dough out slightly, place the filling ball in the center and close the dough around and pinch everything into seams. Flip it over and gently roll out a thick circle, trying not to open the seams. IF a seam opens, it id not really a problem. The final thickness should be 3-4mm.

Cook on a medium low tava with or without ghee or oil until some reddish brown spots appear on both sides.See More

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