Puran Poli

Ingredients

• •Wheat dough
• •Lentil-jaggery filling

Steps

1. 1Cook chana dal with water until completely soft, then drain any excess liquid and mash it well while still warm.
2. 2Return the mashed dal to the pan with jaggery and cook over low heat, stirring constantly, until the mixture thickens into a smooth, dry paste that holds its shape, then stir in a pinch of cardamom powder and let it cool completely to form the puran filling.
3. 3Knead a soft wheat dough with a little oil and water, then let it rest for at least 30 minutes covered with a damp cloth.
4. 4Divide the dough into balls slightly larger than the portions of puran filling you have prepared.
5. 5Flatten a dough ball into a small disc, place a ball of puran filling in the center, then gather the edges up and around the filling and pinch to seal completely.
6. 6Gently flatten the stuffed ball and roll it out carefully on a lightly floured surface into a thin, even round, being careful not to let the filling break through.
7. 7Heat a griddle over medium heat and cook the poli for about a minute per side, adding a little ghee around the edges, until light golden-brown spots appear on both sides.
8. 8Serve warm with an extra spoon of ghee drizzled on top.