Maharashtra Puran Poli Sweet Dal Stuffed Flatbread Festival

Method

1. 1

   Make puran: pressure cook chana dal with 2 cups water for 4 to 5 whistles until completely soft.

2. 2

   Drain all water. Add grated jaggery to the soft dal.

3. 3

   Cook on medium-low, mashing and stirring continuously, for 10 to 15 minutes until the mixture is completely dry and comes together as a smooth, non-sticky ball. Add cardamom, nutmeg and ghee. Cool completely. Divide into 8 portions.

4. 4

   Make dough: combine atta, oil and turmeric.

5. 5

   Add water and knead 10 minutes into a very soft, even silky dough. Rest 30 minutes covered.

6. 6

   Divide into 8 balls. Roll one ball into a 10 cm circle.

7. 7

   Place one portion of puran in the centre.

8. 8

   Bring edges up and seal completely. Roll out very gently and carefully to 18 to 20 cm — the filling will try to push through, work slowly and patch any tears.

9. 9

   Cook on a medium tawa with ghee for 2 minutes per side until golden spots appear.