Medium

Salt

pinch

Nutmeg

Water

glass

Whole wheat

Clarified butter (ghee)

Cardamon (powder)

Jaggery

Puran poli

Rinse the chana dal and pressure cook it with enough water until it becomes soft and mushy. Drain any excess water.

In a separate pan, melt the jaggery by adding a little water and stirring it until it dissolves.

Add the cooked chana dal to the melted jaggery and cook the mixture on low heat until it thickens and becomes a homogeneous paste.

Add cardamom powder and nutmeg powder and mix well. Remove from heat and let it cool.

Once the mixture has cooled, shape it into small, lemon-sized balls (puran).

In a mixing bowl, combine the whole wheat flour and a pinch of salt. Slowly add water and knead it into a soft and pliable dough. Apply a few drops of ghee and knead again to make it smoother.

Divide the dough into equal portions and shape them into small balls.

Take a dough ball and roll it out into a small circle on a floured surface.

Medium

30 min

Main course

Indian

Servings

10

Nutrition

/ per serving

Directions

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