PURAN POLI/ GHARI ROTLI
Puran Poli/ Ghari Rotli is an Indian Flatbread filled with sweetened cooked lentils and spices. It is usually prepared during festivals and special occasions.
Ingredients
FOR THE DOUGH:
- 2 cups wheat flour
- 2 tbsp ghee
- ¼ tsp saffron
- 2 tbsp hot water
- ¾ -1 cup water
FOR THE PURAN/ FILLING:
- 1 cup tuvar dal
- 2½ cup warm water
- ¾ -1 cup sugar
- 1 tsp cardamom powder
- 1 tsp fennel seeds
- ¼ tsp nutmeg powder
- ¼ tsp mace powder
- 2 tbsp ghee
- 6-8 strands of saffron
- extra flour for dusting
- extra ghee for smearing and serving
Instructions
PREPARATION OF FILLING/PURAN:
- Wash the tuvar dal in water 3-4 times.
- Soak it for ½ hour in the measured warm water.
- Put the dal with the water in a pressure cooker and let it cook over medium heat for 3 whistles. Let the pressure decrease on its own and then open the lid.
- Add sugar and fennel seeds to the dal mixture and let it cook over low heat.
- Stir the mixture frequently so that it does not burn at the bottom. Be careful when you stir the mixture as it might splatter and burn you. Use a long handle spatula or wooden spoon to stir.
- The mixture will begin to thicken. Cook it till it becomes really thick like a paste. This will take about 12-15 minutes, depending on how much water was left after cooking the dal.
- If a spoon inserted in the middle of the mixture stands and doesn't fall, then the mixture is ready.
- Take the pan off the heat.
- Add cardamom, nutmeg, mace, saffron and ghee to the mixture or puran as its called and stir well.
- Let the puran cool down completely.
- Take about 3 tbsp spoonful of the mixture and make a ball. Repeat with the remaining mixture. You should get about 8-9 balls.
PREPARATION OF THE DOUGH:
- Soak the saffron in the hot water for 15 minutes.
- Put the flour in a bowl.
- Add ghee and rub it into the flour.
- Add the saffron water and the other measured water. Add water little at a time.Some flours absorb more water than others.
- Form a soft dough.
- Knead it till its smooth.
- Take some extra ghee and rub it over the dough.
- Cover the dough with a lid or cling film and let it rest for 30 mins.
PREPARATION OF PURAN POLI/ GHARI ROTLI:
- Heat a griddle, tawa or frying pan over medium heat.
- Divide the dough into 8-9 parts.
- Take one part of the dough and coat it in some extra flour.
- Using your fingers and thumb make a cup or basket like shape with the dough.
- Place the puran or filling ball in it and stretch the edges of the cup to cover the filling.
- Pinch the seams to seal.
- Flatten it slightly between your palms.
- Dip in the extra flour and gently roll it using a rolling pin into a 6" diameter circle.
- If need be use extra flour to roll it.
- Put the ghari rotli or puran poli on the hot tawa, griddle or frying pan and let it roast for 2-3 minutes or till light brown dots appear on it.
- Flip it over and let the other side cook till its done.
- Make sure both sides are roasted properly and the dough is not raw.
- Put the cooked rotli on a serving plate and smear it with some ghee.
- Repeat with the remaining dough and filling.
- Serve hot ghari rotli with any green sabji and kadhi along with some extra ghee.
Notes
- Prepare the filling the previous day and keep it in the fridge if your fighting for time.
- Make sure the dough is soft and not hard. If it becomes hard then it will be difficult to roll the rotlis with the filling in it.
- If you want to serve piping hot rotlis, then prepare them all ahead of time and don't apply ghee to it. Just before serving let the roltis become hot on a griddle or tawa. Smear with ghee and serve.
- If you prefer less sugar then add less, however these ghari roltis taste the best with kadhi when they are sweet.
- Any left over filling will quickly disappear as it tastes good on its own.
- Some people make the puran in a microwave oven, I haven't tried it. You can try it making it in the micro.