Puranpoli

Ingredients

• 300 g channa dal
• 300 g jaggery (molasses)
• 1 teaspoon cardamom powder
• 150 g plain flour
• 1 tablespoon ghee
• water (to knead dough)
• ghee (to serve)

Directions

1. 1

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

2. 2

   Drain in a colander for 10-15 minutes.

3. 3

   Pass through an almond grater little by little till all dal is grated.

4. 4

   Mash jaggery till lumps break.

5. 5

   Mix well into dal.

6. 6

   Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr.

7. 7

   Keep aside.

8. 8

   Mix ghee, flour, add enough water to make a soft pliable dough.

9. 9

   Take a morsel sized ball of dough, roll into a 4" round.

10. 10

    Place same sized ball of filling in centre, life all round and seal.

11. 11

    Reroll carefully to a 6" diameter round.

12. 12

    Roast on warm griddle till golden brown.

13. 13

    Repeat other side.

14. 14

    Take on serving plate.

15. 15

    Apply a teaspoon of ghee all over top.

16. 16

    OR Shallow fry on griddle like a paratha for a better flavour.

17. 17

    But this method will consume more ghee and therefore calories.

18. 18

    Serve hot with dal or amti.

19. 19

    Note: The water drained from boiling dal is used to make the amti (a thin curry made using black masala, garam masala and some mashed dal).