Puran Poli

I learnt this recipe from my dear friend Urvi.
It is a sweet parantha/ roti and a delicacy of Maharashtra.

Ingredients:

• For Stuffing:
• Chana daal: 3/4 cup
• Jaggery:  1/2 cup- 3/4 cup ( to taste)
• Green cardamom pwd: a pinch
• For Dough:
• Wheat Flour: 1 cup
• Oil/ Ghee

Method:

1. For Stuffing:
• Wash and soak chana daal in ample water for half an hour.
• Drain the water and add fresh water (~1 cup) in the pan.
• Turn on the flame and put this pan (containing water and chana daal) on the hob.
• Take a boil. Lower the flame and cook daal until it is just done (around 90% cooked)
• Now drain the water and put daal in  the strainer. Let it cool in the strainer for 10-15 mins.
• Mash the daal.
• Now in a fresh pan, add this cooked daal and jaggery. Cook on low flame till all water evaporates and you get a thick mixture ( as jaggery will make the mixture a bit liquidy).
• Turn off the flame. Add green caradamom pwd and mix well.
• Keep it aside. (see pic of stuffing below)

1. For Dough:
• Knead a soft dough with ample water.
2. Now make a small ball. Roll  it to make a small chapati. Take a 1 tbsp of stuffing and put it in the center of the chapati. Fold from all sides. Make a ball and roll to make a chapati. And cook like a normal parantha with a little oil.
3. Serve hot.

PS:

• For best results, make stuffing of puran poli a day before or atleast 4-5 hours before. So that the stuffing is enough dry. If cooking a day before, store the stuffing in fridge.