Gujarati puran poli Recipe

Cooking Directions

• STEP 1.To make the dough, mix wheat flour, oil, and water in a bowl. Knead it into a soft and smooth dough. Let it rest for 30 minutes.
• STEP 2.To make the filling, cook split Bengal gram in a pressure cooker until soft. Drain the water and mash the lentils. In a pan, heat ghee and add the mashed lentils, jaggery, cardamom powder, and nutmeg powder. Cook until the mixture thickens and leaves the sides of the pan.
• STEP 3.Divide the dough and filling into equal portions. Roll out a portion of the dough into a small circle. Place a portion of the filling in the center and seal the edges of the dough to enclose the filling. Roll it out into a larger circle.
• STEP 4.Heat a griddle and cook the puran poli on both sides until golden brown, applying ghee or oil as needed. Serve hot with ghee or milk.
• STEP 5.Cooking Tips: Make sure the lentils are cooked well and mashed properly for a smooth filling. Adjust the sweetness of the filling according to your taste preference. Serve the puran poli immediately for the best taste and texture.

Cooking Tips

• Make sure the lentils are cooked well and mashed properly for a smooth filling.
• Adjust the sweetness of the filling according to your taste preference.
• Serve the puran poli immediately for the best taste and texture.

Storage and Serving

• Gujarati Puran Poli is best served hot and fresh.
• You can store any leftover puran poli in an airtight container at room temperature for up to 2 days.
• Reheat the puran poli in a microwave or on a griddle before serving.