Puran Poli - Vedami
Sweet wheat flour rotis stuffed with a sweet lentil filling made from spilt pigeon pea (toor dal), jaggery, semolina and cardamom!
Servings: 5
Ingredients
Stuffing
- 1 cup Uncooked spilt pigeon pea (toor dal)
- 2 tbsp Semolina (Sooji)
- ½ cup Jaggery
- ¼ tsp Cardamom Powder
Wheat Rotis
- 1 cup Wheat Flour
- 3 tbsp Peanut Oil
- ¼ cup Water anywhere from ¼-⅓ cup water to make soft enough dough
Instructions
Make stuffing
- Wash and soak spilt pigeon pea (toor dal) for 30-40 minutes.
- Pressure cook it with 2 cups of water.
- Once cooked and cool enough to handle, add ½ cup of jaggery,¼ tsp cardamom powder and 2 tbsp of semolina (sooji). Mix well.
- Microwave it for 4 minutes. After 4 minutes, take it out carefully and mix it well.
- Microwave it for 3 minutes. After 3 minutes, take it out carefully and mix it well.
- Keep repeating microwaving the stuffing until it gets thick enough so that the spatula or spoon stand tall in the stuffing. (should take 3-5 rounds depending on how much water boiled lentil has)
- Once ready, let it cool down until you are able to handle it. Preparing stuffing can be done ahead of time.
Prepare roti dough
- Mix 1 cup of wheat flour and 3 tbsp of oil.
- Use water to form a soft dough, like pizza consistency. It might take anywhere from ¼ cup to ⅓ cup depending on the brand and age of the flour.
- Cover the dough and let it sit for 10 minutes.
Make Puran Poli
- Once the filling is cool enough to handle, make even 12-14 balls out of it. Keep it a side while covering it.
- Kneed the roti rough for couple of minutes until it smooths out. Make even 12-14 dough balls, almost half of the filling balls.
- Coat one roti dough ball with rice flour and make thick and small roti out of it.
- Place filling ball in the middle of the small rolled roti.
- Start bring the sides of the small roti, covering the filling ball with the roti.
- Discard the extra roti part and make a smooth ball.
- Flatten the filled roti and coat it with rice flour.
- Roll it out to medium size roti. Do not make it too thin, you do not want the filling to start coming out of the roti. Also be gentle while rolling it, it does not need lot of pressure while rolling.
- Place it on hot tawa and let the roti cook till it gets light brown spots on the side that is facing tawa, on low/medium heat.
- Flip the roti and let it cook on the other side on medium heat till it gets brown spots on the side facing the tawa.
- Drizzle ½ tsp oil on the side facing up and flip the roti. So now the oily side is facing the tawa. Cook it on medium heat till it gets little more brown and crispy on the oily side that is facing the tawa.
- Add ¼ tsp oil on the side facing up and flip it again. Cook on medium heat till the side that is facing down gets more brown spots and gets crispy.
- Take it off the tawa and drizzle it with some ghee. Skip the ghee step if making it vegan!
- Repeat the process of rolling and cooking puran poli till all of them are cooked!
- Serve them with spicy curry, pulao, Gujarati kadhi etc.
