Puran Poli — Sweet Lentil-Stuffed Flatbread

Instructions

1. Soak the chana dal for 2 hours, then drain. Pressure-cook with fresh water for 4 whistles until completely soft. Drain excess water thoroughly.
2. Make the puran: in a heavy pan, combine the cooked dal and jaggery over medium-low heat. Cook, stirring frequently, for 15–20 minutes until the mixture is very thick and pulls away from the sides. Add the cardamom and nutmeg. Cool and blend until smooth. Divide into 8 equal balls.
3. Make the dough: mix the flours, turmeric, oil and a pinch of salt. Add warm water gradually and knead until a soft, pliable dough forms. Cover and rest 20 minutes.
4. Divide the dough into 8 equal portions. Flatten a dough portion, place a puran ball in the centre, and bring the dough edges up to enclose it completely. Pinch the seam firmly and flatten gently.
5. Roll each stuffed ball very carefully on a lightly floured surface to a 15 cm circle — roll gently so the filling does not burst through.
6. Cook on a hot tawa (griddle) over medium heat with a teaspoon of ghee. Cook each side for 2 minutes until golden brown spots appear.
7. Serve warm with an extra drizzle of melted ghee and a glass of warm milk.

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