Puran Poli (Sweet Lentil Flatbread) Recipe

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 2 tablespoons 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)
• 1 1/2 cups jaggery, finely grated
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm milk
• 1 tablespoon unsalted butter
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon chopped pistachios
• 1 tablespoon chopped almonds
• 1/2 teaspoon rose water
• Pinch of salt (for filling)

Puran Poli Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 cup whole wheat flour, and 1/2 teaspoon salt. Mix well.
2. Add 2 tablespoons 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, and pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
4. Rinse 1 1/2 cups chana dal thoroughly and soak in water for 1 hour. Drain the water.
5. Transfer the soaked chana dal to a pressure cooker, add enough water to cover, and cook for 4-5 whistles or until the dal is soft but not mushy. Drain any excess water completely.
6. Transfer the cooked dal to a food processor and pulse until you get a coarse paste.
7. Heat 1 tablespoon unsalted butter in a nonstick pan over medium heat. Add the dal paste and 1 1/2 cups finely grated jaggery. Stir continuously until the jaggery melts and the mixture thickens.
8. Add 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, saffron threads soaked in 1 tablespoon warm milk, 1/4 cup unsweetened shredded coconut, 1 tablespoon chopped pistachios, 1 tablespoon chopped almonds, 1/2 teaspoon rose water, and a pinch of salt to the mixture. Mix well and cook until the filling is thick and leaves the sides of the pan.
9. Remove the filling from heat and let it cool completely. Divide the filling into equal lemon-sized balls.
10. Divide the rested dough into equal portions, slightly larger than the filling balls. Roll each portion into a smooth ball.
11. Dust a rolling surface with flour. Take one dough ball and roll it into a 4-inch disc.
12. Place one portion of the filling in the center of the disc. Gather the edges of the dough and pinch them together to seal the filling inside, forming a ball.
13. Gently flatten the stuffed ball and roll it out into a 6-7 inch circle, dusting with flour as needed to prevent sticking. Repeat with the remaining dough and filling.
14. Heat a tawa or nonstick skillet over medium heat. Place a rolled poli on the hot tawa.
15. Cook for about 1 minute, then flip. Spread a little ghee on the cooked side. Cook the other side for another minute, then flip again and spread ghee on the second side. Cook until both sides are golden brown and cooked through, pressing gently with a spatula.
16. Remove the cooked puran poli from the tawa and keep warm in a covered container. Repeat with the remaining rolled polis.
17. Serve the puran poli warm, drizzled with extra ghee if desired.