Puran Poli / Pooran Poli (4th recipe , made of less oil)

Ingredients

• Please use same measuring cup measure chana dal , sugar, maida
• 1 cup (200 ml ) maida ( plain flour ) (Indian standard
• measuring cup of 200 ml / 8 oz capacity)
• 3 pinches turmeric powder )or ¼ level teaspoon)
• 1/2 cup (100 ml / 4 oz) water
• 1 tablespoon oil (
• for making dough ) or sunflower oil
• 1/4 cup maida ( for dusting ) or 4 tablespoons
• 3 – 4 teaspoons ghee (final preparation)
• In a wide bowl, combine maida, turmeric powder and 1
• tablespoon oil.
• Knead maida mix with and enough water ( approximately 100 ml
• / 1/2 cup ) to make a smooth chapatti dough. Sprinkle extra 1 or 2 teaspoon
• water if required to make very soft dough. Keep aside for half an hour to one hour in an airtight container. Dough is ready now.
• 1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8
• oz capacity) chana dal (Bengal gram dal / chone daali)
• Wash and soak chana dal in 2 1/4 cups water in a pressure
• cooker for one hour and pressure cook
• for 20 minutes (pressure cook along with soaked water) (reduce heat to medium
• after 3rd whistle (3 quick whistles) and
• cook for 15 minutes or until done and soft). Do not open the cooker immediately.
• Allow the cooker to cool naturally. Open
• the cooker. It should be a thick and soft mixture
• or drain out dal water if any (may be ¼ cup ).
• 1/4 teaspoon cardamom powder
• Transfer the thick cooked dal
• into a bowl. Keep aside for 15 – 20 minutes
• until it reaches room temperature. Then mix with 1 cup sugar. Make a smooth and thick paste in
• a mixer bowl in 2 batches.
• Heat 1 tablespoon ghee in a kadai / frying pan on a medium heat. Add thick
• chana dal - sugar paste and stir it on a
• low to medium heat till the mixture thickens / water dries up / leaves from the sides of the pan (approximate
• 4 – inch width puri with the help of a rolling pin. Sprinkle little dry maida when making the shape of
• Place a lime-sized ball (1 tablespoon) of dal paste in the