Puran Poli is a stuffed sweet flat bread prepared during the festival of Holi and other occasions. On Holi day in 2015, I made puran polis and to depict this colorful festival, presented them on a bed of colorful sprinklers.
The polis are soft and delicious with the sweet filling of
chana dal (a split yellow gram) and jaggery. The dal is rich in proteins and the jaggery loaded with iron, calcium, phosphorus and potassium. They are definitely filling, high in calories providing adequate energy.
Jaggery is unrefined sugar made from sugarcane juice. The potassium content in the jaggery regulates blood pressure. Rich in antioxidants and fibre, it helps cleanse and detoxify the system. However, it is not advisable for diabetics.
The polis are soft and delicious with the sweet filling of
chana dal (a split yellow gram) and jaggery. The dal is rich in proteins and the jaggery loaded with iron, calcium, phosphorus and potassium. They are definitely filling, high in calories providing adequate energy.
Jaggery is unrefined sugar made from sugarcane juice. The potassium content in the jaggery regulates blood pressure. Rich in antioxidants and fibre, it helps cleanse and detoxify the system. However, it is not advisable for diabetics.
Puran Poli
(Makes 14)
Filling
Ingredients:
2 cups chana dal
1 cup jaggery
a pinch of saffron (dissolved in 1 tablespoon of warm water)
3/4 teaspoon cardamom powder
a pinch of salt
Method:
Soak chana dal for an hour or more in warm water. Pressure cook soaked chana dal with little water and a pinch of salt (four whistles). Drain out excess water and coarsely dry grind cooked dal in a food processor.
In a pan, add the ground dal along with jaggery and saffron dissolved in water. On low heat, stir till jaggery has been melted, well blended with the dal and mixture completely dry. Remove mixture from heat and add cardamom powder. Cool and form 14 balls of the filling. Each ball should be slightly bigger than the dough ball.
Dough
Ingredients:
1 1/2 cups wheat flour
1 1/2 cups all purpose flour
1 1/2 tablespoons ghee
1 1/2 cups water
3/4 tsp salt
a pinch of turmeric powder
Make a soft dough with the above ingredients. Apply little ghee on top of the dough, cover and keep aside for 30 mins or 1 hr. Divide dough into 14 equal portions.
Preparation:
Roll each dough ball into a small circle and place the filling. Gather the ends and seal. Lightly roll into circles and roast with or without ghee.
Note:
1. Increase or decrease jaggery according to your taste.
2. Puran Polis were roasted without ghee.
(Makes 14)
Filling
Ingredients:
2 cups chana dal
1 cup jaggery
a pinch of saffron (dissolved in 1 tablespoon of warm water)
3/4 teaspoon cardamom powder
a pinch of salt
Method:
Soak chana dal for an hour or more in warm water. Pressure cook soaked chana dal with little water and a pinch of salt (four whistles). Drain out excess water and coarsely dry grind cooked dal in a food processor.
In a pan, add the ground dal along with jaggery and saffron dissolved in water. On low heat, stir till jaggery has been melted, well blended with the dal and mixture completely dry. Remove mixture from heat and add cardamom powder. Cool and form 14 balls of the filling. Each ball should be slightly bigger than the dough ball.
Dough
Ingredients:
1 1/2 cups wheat flour
1 1/2 cups all purpose flour
1 1/2 tablespoons ghee
1 1/2 cups water
3/4 tsp salt
a pinch of turmeric powder
Make a soft dough with the above ingredients. Apply little ghee on top of the dough, cover and keep aside for 30 mins or 1 hr. Divide dough into 14 equal portions.
Preparation:
Roll each dough ball into a small circle and place the filling. Gather the ends and seal. Lightly roll into circles and roast with or without ghee.
Note:
1. Increase or decrease jaggery according to your taste.
2. Puran Polis were roasted without ghee.
