Preparation

Cook the chana dal in water. Once the dal is cooked, drain the water.

While the dal is hot, add the jaggery and cook it well.

This mix is called “puran”. After the puran has cooled, grind it to a fine, smooth paste. Then add cardamom powder and nutmeg powder to the puran.

Now take the rice flour, atta and make a stiff dough, and keep it aside.

After an hour, add water to the stiff dough in small quantities and make it soft.

Add salt and knead again. Keep the dough in a vessel and cover it with oil.

Make a small roundel of the dough and take double the amount of puran. Stuff the puran in the dough very carefully.

Roll the poli along with rice flour with a very light hand.

Cook the polis on a heavy bottom tawa on medium heat till it gets a light golden colour.

This recipe will yield approximately 30 medium sized puran polis.

Ingredients: