Puranpoli

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 300 g channa dal
• 300 g jaggery (molasses)
• 1 teaspoon cardamom powder
• 150 g plain flour
• 1 tablespoon ghee
• water (to knead dough)
• ghee (to serve)

Recipe

• 1 boil dal in plenty of water till soft but not broken.
• 2 drain in a colander for 10-15 minutes.
• 3 pass through an almond grater little by little till all dal is grated.
• 4 mash jaggery till lumps break.
• 5 mix well into dal.
• 6 put mixture in a heavy saucepan and cook till a soft lump is formed take care to stir continuously, so as not to charr.
• 7 keep aside.
• 8 mix ghee, flour, add enough water to make a soft pliable dough.
• 9 take a morsel sized ball of dough, roll into a 4" round.
• 10 place same sized ball of filling in centre, life all round and seal.
• 11 reroll carefully to a 6" diameter round.
• 12 roast on warm griddle till golden brown.
• 13 repeat other side.
• 14 take on serving plate.
• 15 apply a teaspoon of ghee all over top.
• 16 or shallow fry on griddle like a paratha for a better flavour.
• 17 but this method will consume more ghee and therefore calories.
• 18 serve hot with dal or amti.
• 19 note: the water drained from boiling dal is used to make the amti (a thin curry made using black masala, garam masala and some mashed dal).