Puran Poli

Ingredients
Bengal Gram(channa dal) - 2 cups
Jaggery/ Sugar - 2 cups
Maida (All Purpose Flour) - 1 3/4 cups
Cardomon Powder - 1/4 tsp
Turmeric Powder/ Yellow Food Color - 1/4 tsp
Butter/ Ghee/ oil - 2-3 tblsp (for kneading)
Butter/ Ghee/ Oil - for frying bolis (as needed)
Water - as needed to make the dough
Salt - a pinch
Method
1. Mix the maida, turmeric powder/ food color and salt together .Add enough wate
r and make it into a very soft dough.
2. Add the butter/ghee/ oil to the dough and knead again until the dough becomes
soft and pliable.
3. Cover with a moist kitchen towel and let it rest. In the meantime make the fi
lling.
4. Boil the channa dal with plenty of water until it is soft but not mashy.
5. Drain all the water and powder it in the mixie.
6. Take this dal powder in a pan, add the jaggery/sugar and cardomon powder and
heat it. The jaggery/sugar will melt and form a thick and gooey mixture.
7. After the dal mixture is cool enough to handle, start making the bolis.
8. Make marble sized balls with the dough and lemon sized balls with the dal mix
ture. The dal mixture should be bigger than the dough only then the final boli w
ill taste good.
9. Take a dough ball roll out into a small circle. Flour the surface to prevent
sticking.
10.Keep the sweet dal ball in centre of the rolled out dough. Bring all the side
s of the dought to the center to cover the filling completely.
11.Seal it nicely and press it again to form a circle.
12. Place it in between 2 greased plastic sheets. Just press with your fingers t
ill expands to the desired circumference.
13. Cook the bolis on a hot griddle using some butter/ghee/oil. remove when brow
n spots appear on both sides.
14. Serve it during festival times or even serve for dinner.