Ingredients images
First let’s knead the dough, Add a pinch of salt and turmeric powder to the flour and mix it well
Then add 2 tbsp of Ghee and mix it well together
Now add a little luke warm water and knead a soft chapati dough, Add water in portions and not at a time
Once the dough is almost ready add 1 tbsp of ghee and knead it for 1 minute and rest it for 30 mins
Cook the chana dal in pressure cooker for 4-5 whistle adding half cup of water along with a pinch of salt and turmeric powder
Once the chana dal is cooked for 4-5 whistles, turn off the heat and let the steam go completely and then open to check.
Drain the chana dal in a strainer to remove excess water
Once it cools down, Transfer it to a Mixer Jar and grind to a fine paste
Now transfer the grounded chana dal paste in a bottom vessel and add jaggery to it,Cook them on low flame until the jaggery is melted completely Add cardamom powder and 2 tbsp ghee and mix together until the jaggery is completely melted, Keep stirring continuously
Keep adding some ghee in between to add to the flavour
The Puran is ready, transfer it to a plate to cool it down
After 30 minutes knead the dough again for a while and make equal portions of the dough
Divide the Puran in similar equal balls.
Take a dough ball and press it gently from all edges until the size of a poori
Now place a puran ball over the poori and close the edges together and remove the excess dough as shown in the pictures below
Now press this gently from all sides so the puran is spread across evenlyDip it in the plain flour and press it gently to keep it dry and easier for rolling Start rolling it gently with a rolling pin from all sides Roll it with a very gently to avoid breaking Heat a tawa and keep it on medium-low flame and roast the puran polis from all sidesTurn it over on other sides occasionally, Pour some ghee at the end Puran Poli is ready to be served hot with desi ghee
