Puran Poli (Sweet Lentil Flatbread) Gujarati Style Recipe

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 2 tbsp ghee (clarified butter), plus extra for cooking
• 3/4 cup warm water (as needed for dough)
• 1 1/2 cups chana dal (split Bengal gram), soaked 2 hours
• 1 1/4 cups jaggery, grated
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/2 tsp saffron threads, soaked in 1 tbsp warm milk
• 1 tbsp unsalted butter
• 1/4 cup finely chopped pistachios
• 1/4 cup finely chopped almonds
• 1/2 tsp rose water
• 1/4 tsp salt (for filling)

Puran Poli Instructions

1. In a large mixing bowl, combine 2 cups whole wheat flour, 1/2 cup all-purpose flour, and 1/2 tsp salt. Mix well.
2. Add 2 tbsp ghee to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add 3/4 cup warm water, a little at a time, and knead to form a soft, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
4. Drain the soaked 1 1/2 cups chana dal and transfer to a pressure cooker. Add enough water to cover the dal and cook for 3-4 whistles, or until the dal is soft but not mushy. Drain any excess water completely.
5. Transfer the cooked dal to a heavy-bottomed pan. Add 1 1/4 cups grated jaggery and cook over medium heat, stirring constantly, until the jaggery melts and the mixture thickens.
6. Add 1/2 tsp ground cardamom, 1/4 tsp ground nutmeg, saffron threads soaked in 1 tbsp warm milk, 1 tbsp unsalted butter, 1/4 cup finely chopped pistachios, 1/4 cup finely chopped almonds, 1/2 tsp rose water, and 1/4 tsp salt to the dal-jaggery mixture. Mix well and cook until the filling is thick and leaves the sides of the pan.
7. Allow the filling to cool completely. Once cool, divide the filling into equal lemon-sized balls.
8. Divide the rested dough into equal portions, slightly larger than the filling balls. Roll each portion into a smooth ball.
9. Dust a rolling surface with flour. Take one dough ball and roll it out into a 4-inch disc.
10. Place one portion of the filling in the center of the rolled dough disc. Gather the edges of the dough and pinch them together to seal the filling inside, forming a ball.
11. Gently flatten the stuffed ball and dust with flour. Carefully roll it out into a 6-7 inch circle, ensuring the filling does not break through the dough.
12. Heat a griddle (tava) over medium heat. Place the rolled poli on the hot griddle.
13. Cook for about 1-2 minutes, or until small bubbles appear. Flip and apply a little ghee on the cooked side.
14. Cook the other side for another 1-2 minutes, applying ghee as needed, until both sides are golden brown and cooked through.
15. Remove the puran poli from the griddle and brush with a little extra ghee. Serve warm, optionally garnished with extra chopped nuts.