Thin wheat flour rotis with a delicious puran stuffing in the middle. The puran which is made with a mixture of boiled mashed chana dal cooked with jaggery and cardamom powder melts as it hits your tongue. With a dollop of ghee or toop as it is known in Marathi, this sweet roti is nirvana for many Maharashtrian food fanatics
IngredientsSplit Bengal gram (chana dal) 1 1/4 cups
Jaggery (gur) grated 1 1/2 cups
Saffron (kesar) a pinch
Green cardamom powder 1/4 teaspoon
Nutmeg powder a pinch
FOR THE DOUGH Refined flour (maida) 1 1/2 cups
Salt a pinch
Pure ghee 1/2 cup
Method* Wash and boil chana dal. Drain and coarsely grind it. In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well.
* Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool. Divide the stuffing into sixteen to twenty equal portions and roll into balls.
* Mix maida and salt. Add three tablespoons of ghee and sufficient water to make a soft dough. Cover with a damp cloth and keep aside for one hour.
* Divide dough into sixteen to twenty equal portions and roll into balls. Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.
* Dust it with flour and roll out into four to five inches diameter disk of medium thickness. Heat a tawa and cook puran poli until done on both sides.
* Remove. Serve hot with generous helping of pure ghee on it and cold milk.