Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 5

Ingredients

2 cup Toor Dal/arhar dal/split pigeon peas

2 cup sugar

1 teaspoon cardamom powder

¼ teaspoon jaiphal/nutmeg powder

Few threads of saffron

3 cup wheat flour

2 tablespoon oil

Ghee for smearing

 

Method

For stuffing – Soak toor dal for about 30 minutes. Pressure cook for 3 whistles. Let it cool for sometime. Drain the water and mash the dal with a spoon.

Take wheat flour in a bowl. Add oil and knead the dough. Keep it aside.

Soak saffron in 1 tablespoon of milk/water.

Take a pan, add 2 tablespoon of ghee and add mashed dal. Add sugar, cardamom powder, nutmeg powder and stir it till it thickens. Add saffron mix and cook it for about 2 minutes. Keep it aside. Let it cool. Make 20 balls.

Make small balls from the dough. Take one ball and roll the roti of about 2 inch diameter. Put one dal ball and cover it with roti dough from all the sides.

Make a ball again, flatten it slightly and roll the roti of about 4 inch diameter. Use wheat flour for rolling as per the need.

Heat tawa and cook puran poli on both the sides on a medium flame. Apply ghee. 

Prepare all the puran polis in the same way.

Serve it hot. 

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