Preparation time: 40 minutes
Cooking time: 10 minutes
1 cup lentils
1 cup maida or refined flour
1 cup wheat flour
1 cup jaggery powder
½ tsp turmeric powder
2 tbsp of clarified butter
2 tbsp sesame oil
½ tsp cardamom powder
One pinch of nutmeg powder
Salt to taste
Rinse and clean one cup of lentil in running water. Soak it in water for four hours.
Cook the lentils in a pressure cooker with ¼ teaspoon of turmeric powder, a pinch of salt, one teaspoon of clarified butter and two cups of water. Pressure cook until you hear 4 to 5 whistles over a medium flame.
Making the dough
Add refined flour, wheat flour, ¼ teaspoon turmeric powder, a pinch of salt, and one tablespoon of sesame oil in a bowl. Begin to make a soft dough by adding water as needed. Knead till the water and oil are fully absorbed by the dough.
Continue kneading on a rolling board for about 5 minutes or until the dough absorbs the water and the oil and becomes soft and pliable.
After applying oil to the dough ball, keep the dough in a greased bowl. Cover and keep for at least half an hour to rest.
After cooking, release the pressure from the cooker and check if the lentils are soft enough to mash.
After the lentils are fully cooked, strain them to remove excess water.
Mash the lentils and add the jaggery powder. Stir and cook over a medium flame until the jaggery melts and the mix turns slightly thick and soft.
Add cardamom powder and nutmeg powder. Mix well and turn off the flame when the consistency is thick. This mix is called Puran.
Rolling the Puran Poli
Pinch a ball sized dough and make a smooth ball. Form a cup by pressing the dough from the sides.
Place a ball of puran in the centre. Push the puran inside and stretch the dough on the sides. Bring the edges together and seal them.
Dust some flour on the rolling board and place the dough on it. Sprinkle some flour on the dough as well. Gently roll the dough with the rolling pin and make it as big as possible, not tearing the covering.
Heat the pan over a medium high flame. Apply clarified butter to it. Transfer the Puran Poli to the pan. Flip over once the base is half cooked. Spread clarified butter on both sides and cook well. Press it down with a spatula, which will help to puff up. Sweet and delicious Puran poli is ready. Serve hot.
Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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