Puran poli is an Indian sweet flatbread that popular in South India and the state of Maharashtra. It is also known as Puran puri, Holige, Obbattu, Bobbattlu, Poley, Bakshamulu and Boli. It is the special dish of Maharashtra which is prepared on every occasion at every house, especially during festivals such as Gudhi Padwa, Akshaya Tritiya and Holi.
Preparation Time: 2 hours 20 minutes
Cooking Time: 20 minutes
Makes 4 puranpolis
Ingredients:
For the dough
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¾ cup whole wheat flour
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2 tablespoons low-fat milk
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½ teaspoon ghee
For the filling
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½ cup chana dal
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1 tablespoon sugar substitute
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2½ teaspoons ready made milk masala powder
Other Ingredients
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Whole wheat flour for rolling
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1 teaspoon ghee for cooking
Method:
For the dough
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Combine all the ingredients and knead into soft dough using enough water.
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Cover the dough with a lid and keep aside for 15 minutes.
For the filling
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Clean, wash and soak chana dal in enough hot water for 2 hours.
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Drain the soaked chana dal, add ½ cup of water and cook in a pressure cooker for 2 whistles.
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Allow the steam to escape before opening the lid.
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Lightly mash the cooked dal. Add sugar substitute and milk masala powder and mix well.
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Divide the filling into equal portions and keep aside.
How to proceed
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Divide the dough into equal portions and roll 2 portions into a circle using little whole wheat flour for rolling.
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Place a portion of the filling on the top of the circle in the centre and cover it with another rolled circle and remove the edges with the help of a pizza cutter. Roll it again into a circle.
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Heat a non-stick tava and cook it on a medium flame using ¼ teaspoon of ghee till it turns light brown in colour from both the sides.
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Repeat steps 2 to 5 to make rest of the puranpolis. Serve immediately.
Nutritive values per puranpoli
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Energy: 148 kcal
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Protein: 7.2 g
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Carbohydrates: 26.2 g
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Fat: 1.6 g
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Fibre: 2.3 g
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Calcium: 33.7 mg
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Potassium: 290.1 mg
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Zinc: 0.6 mg
