These are traditional sweet flatbreads made during festivities in India
Course Dessert, Main Course
Cuisine Indian
Keyword How to make puran poli, Obbattu recipe, Poli recipe
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Dal Soaking time & Dough resting time 2 hourshours
Total Time 3 hourshours
Servings 8nos
Author Hema Magesh
Ingredients
For pressure cooking lentils
½cupchana dal (100 g)
1½cupswater
apinchsalt
For jaggery syrup
½cupjaggery / gur(tightly packed) (100g)
2tbsp water
For the dough
1cup water
3tspsghee/clarified butter
½tspsalt(or as needed)
¼tspturmeric powder (optional)
2cups wholewheat flour /aata( + more for kneading)
Rest of the ingredients
½-1tspcardamom powder
apinch of nutmeg powder
apinch of ginger powder
1tbspghee (for the puran)
a mix of oil+ghee for drizzling on poli(as needed)
Instructions
To make the dough
Take the water, 1tsp ghee, salt, and turmeric powder as given under "for the dough" in a vessel and mix well.
Add the flour and knead well adding the remaining 2tsps of ghee, as you knead to form a very soft pliable dough. Rest for an hour at least.
Make even-sized balls of the dough after resting.
To cook lentils
Soak the chana dal in sufficient quantity of water for an hour.
Pressure cook the dal with 1½ cups of water and the salt.
Cool down and strain the dal. Mash it to a smooth paste either with the stone pestle as I do or with a masher.
To make the puran
Heat up and melt the jaggery with 2tbsps of water. Strain the syrup and heat again to boiling point.
Add the mashed dal and mix well. Add the cardamom, ginger, and nutmeg powders and cook well till it completely dries up and gathers into a mass. Add the 1 tbsp ghee and turn off the flame.
Let it cool down and make into equal-sized balls.
Making the puran poli
Roll out the dough into a small circle. Keep the puran ball in the center and cover it completely with the dough.
Flatten it out so that the filling gets evenly distributed. Coat both sides with flour and roll out to a thin chapati/flatbread.
Transfer it to a hot griddle and cook on both sides drizzling ghee/oil.