How to Cook Puran poli

Yields: 15 puran polis

Preparation time: 10 mins

Cooking time: 1 hr

Ingredients needed to make Puran poli:

For the dough:

• 2 tbsp vegetable oil
• 2 cups whole wheat flour, plus more for rolling

For the filling:

• 1 cup yellow pigeon peas
• 2 tbsp clarified butter, plus more for greasing
• 1 cup sugar
• ¼ tsp ground nutmeg
• ½ tsp ground green cardamom
• Pinch of ground mace
• Few saffron strands

Cooking instructions for Puran poli:

• To make the dough, place the flour in a bowl and drizzle the oil over it.
• Work them together with your hands, along with several splashes of water and knead them together into a soft, pliable dough.
• Split the dough into 15 equal parts and set aside.
• To make the filling, empty a cup of water in a pressure cooker and pour in 1½ cups water.
• Secure the lid and pressure cook at high pressure for 3 minutes.
• Release the pressure naturally and drain it out into a colander.
• Transfer lentils into a bowl and mash them slightly with the back of your spoon to form a smooth mass with few chunks of lentils still visible.
• Melt the clarified butter in a large skillet until it foams and add the mashed yellow pigeon peas into it.
• Soak the saffron in few drops of water and set aside for 20 minutes.
• Sprinkle the sugar on top and cook them over moderate heat for 20 minutes, stirring regularly, until the mixture turns thicker.
• Sprinkle the ground spices over it and pour in the saffron mixture.
• Stir them all together to mix well and remove from heat.
• Set aside until cool enough to handle and split it into 15 equal parts; keep aside.
• To assemble, roll each dough portion into a 3’’ wide disc and place a portion of the lentil filling along the middle of the dough disc.
• Roll it into a cylinder and pinch the free ends together to seal.
• Roll it out again into a 4’’ wide disc, while dusting it slightly with small amount of flour.
• Heat a griddle pan over moderate heat and place the disc on top.
• Toast it on either side until it turns golden brown evenly and transfer it into a serving plate.
• Make rest of the puran polis in a similar fashion and smother them with a lashing of melted clarified butter.
• Serve warm.

Image credit: Wikimedia Commons

Last Updated on May 1, 2013 by