THANDAI PURAN POLI

Puran poli is famous among Gujaratis as well as Maharastrians. In Gujarat Puran Poli is made from Toor/arhar Dal (split pigeon peas) while in Maharashtra, it is made with Chana Dal (split bengal gram). I like to modify and innovate regular recipes to make healthy and tasty ones.

Here, I have made Thandai Puran Poli by adding home made Thandai powder.

INGREDIENTS:

For Roti :

1 cup wheat flour

For Puran:

1 cup Toor Dal

1 cup Sugar

For Thandai Powder-

8-10 Almonds

5-7 Green Pistachio

5-7 Cashews

2 tbsp Watermelon Seeds

1 tbsp Poppy Seeds

1 tbsp Fennel Seeds

1 tbsp White Pepper

5-6 Green Cardamom

1/4 tsp Saffron Strands

1/2 tsp Nutmeg Powder

Ghee

METHOD:

1. Make medium hard dough like Roti .

2. Pressure cook dal by adding water. Make sure that water us not excessive, otherwise it will take more time to cook Puran.

3. Open pressure cooker as air releases. Transfer the cooked dal in non stick pan and start cooking & burn out excess water, stir occasionally.

4. Once it starts to become hard, add sugar and mix well and cook for few more minutes. Let it become a little dry. Put the spatula in the centre of the dough vertically, if it stands, Puran is ready otherwise cook for few more minutes to burn water part.

5. Here you can add cardamom powder, saffron and nutmeg powder. Mix well and turn of the stove. Regular Puran is ready.

6. Dry roast all ingredients for Thandai powder and grind them after they cool down. Skip cardamom, nutmeg powder and saffron, if you added it before.

7. Now, mix this powder with Puran and mix well.

8. Rub little ghee on your palm and make lemon size balls out of it.

9. Now roll out roti. Place the Puran ball in it. Cover it and roll again and cook from both sides. Spread ghee on it and serve hot.

NOTES:

1. Dry ginger powder is optional in Thandai powder.