Puran Poli

Cook the puran filling: Wash and pressure cook chana dal with turmeric and 600ml water for 4–5 whistles until very soft. Drain any excess water. In a wide pan, add the drained cooked dal and grated jaggery. Cook over medium heat, mashing and stirring, for 15–20 minutes until the mixture is very thick, almost dry, and holds together when pressed. Add cardamom powder and nutmeg. Mix well. Cool completely. This filling is called puran.

About 40 min

Tip: The puran must be completely dry before stuffing — any moisture will make the poli tear when rolling.

Make the dough: Mix flour with a pinch of turmeric, oil, and enough water to make a soft, smooth, slightly sticky dough (softer than roti dough). Knead for 8 minutes. Cover with oil and rest for 20 minutes. Divide into 12 balls. Divide the cooled puran filling into 12 equal portions.

About 20 min

Tip: The dough must be very soft — this makes it easier to roll thin without tearing.

Stuff and cook: Flatten a dough ball into a small disc. Place a portion of the puran filling in the centre. Gather the dough edges around the filling and seal tightly. Gently roll out to a thin circle (about 18cm) using a rolling pin dusted with flour. If the filling pushes through, patch with a tiny piece of dough. Cook on a hot tawa for 1–2 minutes per side until light golden spots appear. Remove and immediately coat both sides generously with ghee. Serve warm with the remaining ghee on the side.

About 30 min

Tip: The key technique is to roll gently and evenly. If the poli tears, the ghee will absorb into the exposed filling — still delicious, but messier.