PURAN POLI

Puran Poli is traditionally eaten on Holi. It is prepared by soaking chana dal and then cooking it with jaggery, which is unprocessed sugar. It is usually served with warm milk and ghee. The water that remains from cooking the chana dal can be used to prepare a traditional runny dal, called 'Katachi Amti'.

INGREDIENTS
1 cup soaked and drained chana dal
1 cup jaggery
1/2 tsp nutmeg powder
1/2 tsp cardamom powder
1 cup plain flour
1/2 cup water, or as needed
Ghee, as required
a pinch of salt
Rice flour, as required, for dusting


METHOD

1. Cook the chana dal in double the amount of water till fully cooked. This should take about 30 minutes on a medium heat.
2. Drain the water from the cooked dal and mash finely either using a masher or in a grinder.
3. In another pan, add the mashed dal and jaggery. The jaggery will start to melt and release moisture, making the mixture runny. Let it cook for about 15 minutes till it starts to thicken up.
4. Switch off the gas and add cardamom and nutmeg powders. Mix well, and let the mixture cool down and easy to handle.
5. Make a dough with the flour, water, and a pinch of salt. Make equal portions of the dough. Also, make equal portions of the cooled mixture.
6. Stuff the sweet mixture into the dough balls, flatten with palms, dust with the rice flour and roll to form a shape similar to a crepe.
7. Cook till golden brown on both sides, apply 1 teaspoon of ghee on each side.
8. Serve with warm milk mixed with a teaspoon of ghee.