Desserts define Indian tastes, there are as many different types of creations as there are may be cities in the country. Look at this really simple sweet dish for example–the puran poli. Every state has its own way of making it. Where people in Maharashtra use channa dal (gram), those in Gujarat use toovar dal (split pigeon pea), people in the Konkan belt (where Goa is situated) add coconut to it and those in Karnataka serve it with a tamarind chutney to enhance the flavours. Just one dish, but so many variations. What’s more almost every house cooks some of these traditional sweets during festive occasions, and this puran poli definitely belongs to that category of ‘must makes’. Traditionally its made during Holi, just after the bonfire is lit.
To put it simply, this is a roti that has a sweet stuffing. I make it diabetic friendly but make sure its laden with crushed dry fruits such that it enhances the flavours. The recipe here however has been made the traditional way with toovar dal and jaggery, you could substitute the jaggery with sugar.
For The Dough
- 2 cups of whole wheat flour
- 1 teaspoons oil
- Knead flour with a pinch of salt using just enough cold water. Knead in the oil once the dough has been brought together.
- Divide the dough into 15 equal portions and keep aside.
For the Sweet Filling:
- 1 cup toovar dal (split pigeon pea)
- 1 cup broken jaggery
- 2 tablespoons of masala milk powder or a mix of cardamom powder, nutmeg powder, mace powder, cinnamon powder, saffron strands, pista and almonds.
- 2 tablespoons pure ghee
- Pressure cook the dal with just enough water. For 1 cup of dal you should use 1½ cups of water.
- Once cooked, drain of all the excess water and mash the dal lightly using a masher or back of a spoon.
- Mix in the jaggery / sugar / sugar substitute at this point. Make sure the jaggery or sugar is very fine, You could run it through a grinder to get the right consistency. Once mixed add the masala milk powder.
- Divide into 15 equal portions. Keep aside.
To make the Puran Poli
1. Roll out two portions of the dough into a 3-inch roti.
2. Place a portion of the filling in the centre of one roti and place the second roti on it. Flatten the filling so that it has spread evenly. Pinch the edges together to seal the filling in.
3. Flatten the stuffed roti by hand and roll it out again into a 6 to 7-inch roti. Make sure you use enough wheat flour at the bottom whilst rolling the roti, to ensure it does not stick to the rolling-pin.
5. Cook the roti on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides. Add a teaspoon of ghee and cook further.
6. Serve with a drop of pure ghee.