Cardamom & Jaggery Puran Poli

⏱ 90 min · Serves 6

Soft ghee-brushed flatbreads hiding a fragrant filling of chana dal, jaggery, cardamom and nutmeg. A Maharashtrian festival classic, best eaten hot with an extra spoon of melting ghee.

Per serving: 540 kcal · 11.5g protein · 83.0g carbs · 18.0g fat

Ingredients

• 200g chana dal (split Bengal gram), rinsed
• 250g jaggery, grated or chopped
• 1 tsp green cardamom powder
• 1/4 tsp grated nutmeg
• 1/2 tsp fennel seeds, crushed (optional)
• 200g plain flour
• 50g fine semolina
• 1/4 tsp turmeric
• 1/4 tsp salt
• 3 tbsp neutral oil
• Approx 120ml warm water
• 6 tbsp ghee, for cooking and serving

Method

1. Soak the chana dal in water for 30 minutes, then drain. Boil in 600ml fresh water for 25-30 minutes until very soft but not mushy. Drain thoroughly, keeping the liquid (great in dal or soup).
2. Meanwhile make the dough: mix flour, semolina, turmeric and salt, work in the oil, then add warm water little by little to a soft, slightly sticky dough. Knead 5 minutes, rub with 1 tsp ghee, cover and rest 30 minutes.
3. Mash or blitz the cooked dal to a smooth paste. Cook in a heavy pan over medium heat with the jaggery, stirring, for 10-12 minutes until it thickens into a stiff mass that leaves the sides of the pan.
4. Stir in cardamom, nutmeg and fennel. Cool until handleable, then roll into 6 balls (puran).
5. Divide the dough into 6 balls. Flatten one, place a puran ball in the centre, gather the edges over and pinch to seal.
6. Dust with flour and roll gently to a 16-18cm round, easing pressure from the centre outwards so the filling doesn't burst.
7. Cook on a medium-hot tawa or heavy frying pan for 1-2 minutes a side until golden spots appear, brushing each side with ghee.
8. Serve hot with a generous pour of extra ghee, or a little warm milk alongside.