Home Appliances
Ingredients
| Puran - Sweet Lentil Filling | Poli - Flatbread |
| 600ml Water | 50ml Ghee (or Clarified Butter) |
| 100g Yellow Lentils (or Pigeon Pea) | 100ml Water |
| 160g Raw Palm Sugar | 230g Flour with excess for dusting |
| A Pinch Cardamom Powder | 5 Tablespoons Oil |
| A Pinch Nutmeg Powder | A Pinch Baking Soda |
| A Pinch Saffron Threads | A Pinch Fine Salt |
| A Pinch Turmeric Powder |
Methods
1. Grate raw palm sugar.
2. Wash and soak yellow lentils for about 1 hour.
3. Transfer yellow lentils soaked in water into pot. Cook until soft, and strain.
4. Blend cooked yellow lentils, cardamom powder, saffron threads, and nutmeg powder into a rough paste with your Hand Blender.
5. In a medium-sized pan, melt grated raw palm sugar. Add blended paste, and continue stirring until thickened. Set Puran filling aside to cool.
6. In a bowl, add flour, turmeric powder, baking soda, fine salt. Mix and create a crater in the centre of the mixture.
7. Drizzle oil slowly. Mix until crumbly dough forms. Adjust dough consistency with just enough water. Continue kneading until smooth and soft.
8. Cover Poli dough with cloth and let rest for about 15 minutes.
9. Portion Puran filling and Poli dough, each into 12 to 15 balls.
10. Dust worktop with flour, roll Poli balls to about 6 cm in diameter. Wrap and seal Puran filling within to form balls again.
11. Dust work top with more flour, roll Puran Poli balls to about 10 to 12 cm in diameter. Place on baking paper to prevent sticking.
12. In a non-stick pan, heat up ghee. Fry Puran Poli till crisp and brown on both sides, adding more ghee where necessary.
13. Plate, serve, and enjoy.
