Thursday, November 23, 2006

puran poli

300gms. channa dal
300 gms. jaggery
1 tsp. cardamom powder
150 gms. maida
1 tbsp. ghee
Water to knead dough
ghee to serve

Boil dal in plenty of water till soft but not broken. Drain

in a colander for 10-15 minutes. Mash the dal into a

paste.Mash jaggery till lumps break. Mix well into dal

.Put mixture in a heavy saucepan and cook till a soft

lump is formed Take care to stir continuously, so

as not to charr. Keep aside. Mix ghee, flour, add enough

water to make soft pliable dough. Take a morsel sized

ball of dough, roll into a 4″round.Place same sized ball

of filling in centre, life all round and seal.Reroll carefully

to a 6″ diameter round.Roast on warm griddle till golden

brown. Repeat other side.Take on serving plate. Apply

a tsp. of ghee all over top.

The fresh puran can be stored in refrigerator and

used again.