Ingredients

2 cups dal of gram (brown chickpeas flour)
2 cups grated jaggery or 1 cup jaggery + 1 cup sugar (try sugar molasses if you can't find jaggery)
1 cup wheat flour
1 cup refined flour (all purpose flour)
5-6 cardamom pods, crushed
1 pinch of nutmeg powder
½ cup plus 1 teaspoon oil
¼ cup melted ghee
¼ cup rice flour
¾ teaspoon salt

Directions

1. To make Puran (filling): Boil a liter of water in a non-stick utensil. Add dal to it and let it boil for 5 minutes. Pour out the surface water into another utensil.
2. Let the dal cook on a medium flame. Add one teaspoon of oil to the dal so that it does not overflow. After the dal is well-cooked, strain out the remaining water in the utensil. This can be used for making Amti (Curry) to go with the Puran Polis. Grind the cooked dal to a paste with a ladle. Add jaggery powder (or sugar and jaggery) to it and mix well. Let the mixture cook on a slow flame, stirring often until the dal and jaggery become thick. Let the mixture cool. Add ½ teaspoon of the salt, as well cardamom and nutmeg powder. Grind the mixture in a grinder and remove in a bowl.
3. To make the dough: Make the dough while the dal is getting cooked to allow the dough to get softer before making the Polis.
4. Mix the wheat flour and refined flour well while passing through a fine sieve. Add ¼ teaspoon salt, ½ cup of cold oil and knead into a slightly loose dough. Before rolling into polis, add a little water and knead the dough well with a little oil on your hands. Continue kneading, adding water with a tablespoon until the dough can be pulled long like a rope. Grease a bowl with oil and keep the dough in it. The dough should not be left for a long time, otherwise the filling comes out while rolling.
5. To make the Poli: Take a portion of dough as big as a lime. Roll it into a circle 2 inches in diameter. Holding it in the left hand, fill it with a fistful of Puran and close it into a ball. Spread a bit of rice flour on a clean flat surface and roll this ball into a Poli with a very light hand taking care that Puran does not come out. Heat a nonstick flat pan over a medium flame. Remove the poli to a thick paper and then transfer it onto the pan.
6. With a teaspoon put a little ghee on both sides of the Puran Poli. It will get a golden color when roasted.

Oh Bee! You are the sweetest. Thanks for ltntieg me know and making my day, I am so glad that you like it.Thanks Cham. It is really unique indeed.Meera, phanas and ananas ? Now that is very new to me. I need to go look at your blog.thanks Trupti, so glad you liked it.Dee, no coconut? Now that is new to me. I need to try that as well.Thanks Dhivya, do try if you get a chance. I am sure you will like it.Thank you so much Kalai.
Dec 3, 2015 (report abuse)