For this Diwali, I told my Mom that I want to make sweets at home.
Nothing elaborate. Or difficult. I just don't do difficult! She rattled
off a list of easy to make sweet dishes. One of them was the festival
staple, puran poli. Which, surprisingly, is not really tough to make.
Ingredients
For the filling
1 cup chana dal (chholar dal), soaked for 15-20 minutes
1 cup sugar
Nutmeg powder
Elaichi powder
For the dough
2 cups atta
Water
Salt
Oil
Method
Ingredients
For the filling
1 cup chana dal (chholar dal), soaked for 15-20 minutes
1 cup sugar
Nutmeg powder
Elaichi powder
For the dough
2 cups atta
Water
Salt
Oil
Method
- Pressure cook chana dal on high flame for one whistle. Lower flame and continue to cook till nice and mushy (about 5-10 minutes more). After opening the pressure cooker, cook till there is no excess water left in the dal.
- Transfer dal to a non-stick pan and add sugar.
- Add the nutmeg and elaichi powder.
- Cook till the filling is ready. The consistency should be such that it can be stuffed in a parantha. Hence, not too runny. Or too dry. It should hold good when the parantha is being rolled out.
- Prepare the dough using the ingredients listed for it. You can cover it with a damp cloth and leave it for about half an hour for a nice and soft dough.
- Take some dough and roll it out a little. Add some filling to the centre. Seal it in and roll out the parantha.
- Heat a tawa and cook the paranthas, preferably with ghee.
- Serve hot.
