Pooran Poli / Puran Poli / Holige

Pooran Poli / Puran Poli / Holige (with sugar)

Makes: 5

You will need

For puran (dal mixture):

1 cup (100 g ) chana dal

3 cups water (or 3 - maximum 3 1/2 cups)

1 tablespoon ghee ( for dal )

1 1/4 cup sugar

1/4 teaspoon cardamom powder

For covering:

1 cup (200g ) maida ( plain flour )

3 pinches turmeric powder

50 ml gingelly oil (1 ladleful)

1/2 cup (50 ml) water

2 tablespoons oil ( for making dough )

1/4 (50 g) cup maida + 1/4 cup rice (50 g) flour ( for dusting )

2 tablespoons ghee

Method

For the dal - sugar mixture / puran:

Wash and soak chana dal in 3 cups water in a pressure cooker and cook for 20 minutes (reduce heat to medium after 3rd whistle and cook for 15 minutes or until done and soft). Drain out dal water (stock - it may be 1/4 cup stock).

Transfer the cooked thick dal into a mixer bowl and add 1 1/4 cup sugar. Make a smooth and thick paste in a mixer.

Heat a kadai / frying pan. Add 1 tablespoon ghee. Add sugar and thick chana dal paste and stir on a low to medium heat till the mixture thickens (approximate time 30 minutes on a low heat).

Sprinkle cardamom powder and mix well.

Remove from the heat and cool. Make 5 medium size lemon sized balls.

For the dough:

In a wide bowl, combine maida, turmeric powder and 1 ladleful gingelly oil. Mix with finger tips and keep aside for 10 minutes.

Knead maida mix with and enough water ( approximately 50 ml / 1/4 cup ) to make a smooth chapatti dough. Finally add extra 1 tablespoon oil and make very soft dough. It should slip through your fingers. Keep aside for half an hour (or up to 2 hours) in an airtight container.

Final preparation of Pooran Poli:

Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.

Place a lime-sized ball of dal paste in the centre. Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together.

Dust this ball generously with maida - rice flour mix. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8’’ thick chapatti and place each puran poli carefully on separate plastic paper or grease proof paper.

Heat a non stick frying pan. Reduce heat to medium, place the rolled puran poli carefully on the frying pan from plastic sheet / grease proof paper and fry till golden color on both the sides ( turning it over once or twice carefully; smear little ghee while frying).