For Puran Poli
- Split pigeon peas (tuvar dal) 1 cup
- Dough (made with whole wheat flour, a pinch of salt and as required
- Jaggery, grated 1 cup
- Sugar 2 teaspoons
- Ghee for cooking
For Flavour and Garnishing
- Green cardamom powder 1 teaspoon
- Saffron a few strands
Directions For Making Puran Poli
- Pressure cook pigeon peas with 1 cup water till the pressure is released 2-3 times. Reduce heat and cook for 2-3 minutes. Remove from heat, open the lid when the pressure settles completely. Mash the dal.
- Heat a non-stick pan. Add cooked mashed pigeon peas and jaggery, mix well and cook, stirring continuously, till all the moisture evaporates.
- Add cardamom powder and saffron and mix well. Add sugar, mix well and continue stirring and cooking till the mixture forms a lump. Set aside to cool down to room temperature.
- Divide the dough into equal portions and roll out into small discs. Place a spoonful of pigeon peas mixture in the centre of each disc, bring the edges together, press to seal and roll into a ball. Press each ball lightly and then roll into semi thick polis.
- Heat a non-stick tawa, put the polis, one at a time, on it and roast, turning sides till evenly done on both sides. Drizzle a little ghee on both sides and cook further till they are lightly browned. Remove from the tawa and place on serving plates.
- Drizzle some ghee on top of each poli and serve hot.
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