Puran poli (or Vedmi - Gujarati Style)

Name: Puran poli (or Vedmi - Gujarati Style)
Total time: 6300 s
Yield: 3 servings
Cuisine: British
Ingredients: 1.5 cups plain flour; pinch salt; 1 tsp oil; 1 cup Tuvar dal (split pigeon pea lentils); 2 tbsp Jaggery grated. sugar can be an option; 5 Cardamom pods or 1tsp cardamom powder; 1 tbsp coconut (grated); 1 tbsp ghee/butter; 1 tbsp grated coconut

Dhara Shah @dhara_shah

Canada

This is an Ahmedabad version of Puran poli, my grandmom's recipe.

Dhara Shah @dhara_shah

Canada

This is an Ahmedabad version of Puran poli, my grandmom's recipe.

Saved

Ingredients

45 minutes - 1 hour

3 servings

For the dough
1.5 cupsplain flour
pinchsalt
1 tspoil
For the filling
1 cupTuvar dal (split pigeon pea lentils)
2 tbspJaggery grated. sugar can be an option
5Cardamom pods or 1tsp cardamom powder
1 tbspcoconut (grated)
1 tbspghee/butter
Optional
1 tbspgrated coconut

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Steps

45 minutes - 1 hour

1

Take a bowl, wash the tuvar dal 3 times with water. Then soak in water for 2-3 hours. After draining the water, boil it with fresh 1/2 cup water. When the dal is soft, let it cool. If you are using a pressure cooker to boil it, do so until it whistles 2-3 times (medium heat).
2

If the water in step 1 is too much or liquidy, drain the excess water so you would be left with boiled dal alone.
3

Take a frying pan or any other pan. On medium flame add ghee and let it melt. Add the cooled dal to the pan. Mix jaggery/sugar as per your taste and stir well. Add cardamom powder add grated coconut to it and stir. In some minutes (about 4-5 minutes) it will be dry as shown in picture. Set it aside to cool.
4

Take flour in a bowl, add oil and salt as per the ingredients and knead into a dough with water. It should be a little soft not hard. Cover the dough and leave for 15 or 20 min.
5

Form balls out of that dal which we have prepared as per the picture. Form dough balls and roll in the hand to ensure it is round. Take a roti stand or on a clean platform surface using a roller pin roll the dough ball. When it is rolled enough to hold a filling, add the dal ball into the dough, close it properly (picture 2) and roll again using a rolling pin. Ensure it does not crack or break. And maintain the thickness as in the picture.
6

Warm a frying pan on medium heat and heat the roti. You can apply ghee on the top side of the roti while the other side cooks. Let it cook until you see bubbles formed or light brown spots or until the roti rises perfectly. Turn it to the other side, apply ghee on the this new top side and let it cook for some minutes. Overturn again, heat for a minute, and it would be ready.
7

Serve in a plate topped with warm ghee (if you love ghee, or leave it dry). Best served with Khatti meethi daal (sweet & sour daal made from the excess liquid obtained sometimes when boiling the tuvar dal).