Puran Poli

Method

1. १

   Pressure-cook the chana dal with plenty of water until soft but not mushy, then drain it completely — a watery dal makes a weeping puran.

2. २

   Knead the flour with the turmeric, a spoon of ghee, a pinch of salt and enough water to make a dough noticeably softer than chapati dough. Rest it, covered, while the puran cooks.

3. ३

   Return the drained dal to the pan with the grated jaggery. Cook on low, stirring, as the jaggery melts and the mixture thickens — fifteen to twenty minutes of honest stirring.

4. ४

   The puran is done when a spoon stood upright in it stays standing. Stir in the cardamom and nutmeg, then pass the mixture through a puran yantra or mash it silken while warm.

5. ५

   Take a ball of dough, flatten it into a cup, and fill it with a ball of puran slightly bigger than the dough itself — the generous ratio is the classic one.

6. ६

   Seal, dust with flour, and roll gently into a thin poli, letting the filling spread all the way to the edges.

7. ७

   Roast on a medium tava until both sides blister golden brown, brushing with ghee. Serve warm, with more ghee or a bowl of milk.

Traditional uses described here are general knowledge about these foods, not medical advice.