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12-04-2009, 08:46 AM
Ingredients:
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbsp Oil
Oil / Ghee for frying
Inner Filling
1 1/2 cup Jaggery
1 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder
Preparation:
Blend the ghee and masala with the maida. Using water make a soft smooth dough.
Leave under a wet cloth for 40-50 minutes. Knead again.
Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
Put the dal in the cooker till one whistle. Drain the water.
Grind to a paste and with the jaggery and cardamom powder. The filling should not be watery.
Make small balls of the filling. Divide the dough into small balls and flatten them.
Place one ball of filling on the dough and cover and seal up the filling.
Carefully roll out the dough into thick puris making sure the filling does not come out.
Fry on a tawa pouring ghee around it. Cook on both sides. Puran Poli is ready to be served.
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbsp Oil
Oil / Ghee for frying
Inner Filling
1 1/2 cup Jaggery
1 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder
Preparation:
Blend the ghee and masala with the maida. Using water make a soft smooth dough.
Leave under a wet cloth for 40-50 minutes. Knead again.
Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
Put the dal in the cooker till one whistle. Drain the water.
Grind to a paste and with the jaggery and cardamom powder. The filling should not be watery.
Make small balls of the filling. Divide the dough into small balls and flatten them.
Place one ball of filling on the dough and cover and seal up the filling.
Carefully roll out the dough into thick puris making sure the filling does not come out.
Fry on a tawa pouring ghee around it. Cook on both sides. Puran Poli is ready to be served.