Puran Poli or Vermi or Obbattu/Hollige
|For the dough|
|Wheat flour||1 Cup (16 tbs)|
|Warm water||1⁄4 Cup (4 tbs) (Use as required to knead the dough)|
|Flour||1⁄4 Cup (4 tbs) (For dusting)|
|For the filling|
|Tur dal/Chana dal||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs) (To cook the dal)|
|Sugar/Jaggery||3⁄4 Cup (12 tbs) (or to taste)|
|Cardamom powder||1⁄8 Teaspoon|
|Nutmeg powder||1⁄8 Teaspoon|
|To garnish the puran polis|
|Ghee||1 Teaspoon (Clarified butter, as needed) (Optional)|
1. Wash and rinse the tur dal a couple of times and soak it in water for at least 4 to 6 hours (if cooking in an open pot). If the cooking process of the lentil is to be done in a pressure cooker, the dal need to be soaked only for about 15 to 20 minutes.
2. In the pressure cooker cook the dal til you hear 6 to 8 whistles of pressure release.
To prepare the dough:
3. Meanwhile in a mixing bowl, take the wheat flour and oil and mix using your hands very well.
4. Gradually add warm water and knead the dough to a consistency harder than that of a roti dough, but softer than that of a bhakri dough.
5. Once kneaded, smooth out the dough with a couple of drops of oil, cover and let it rest for a while before rolling.
To prepare the filling:
6. Take a non-stick heavy bottomed pan, heat it to a medium temperature, add the cooked dal, sugar and stir continuously initially. After a while stir occasionally.
7. Let it cook till it thickens. When the light weight spatula can stand in the dal without the help of our hands, the dal sugar mixture is ready.
8. Add the cardamom powder and nutmeg powder and mix. Turn off the heat and remove the cooked dal sugar mixture into a bowl and let it cool.
9. Make small balls of the filling of a size a little smaller than golf ball size and set aside.
10. Take small portions of the dough, make golf ball size portions and roll it. Place a ball of filling inside the rolled dough, cover it in a half moon shape, cut off the excess dough using a round mold with a sharp edge. Roll again into a medium thickness flat round.
11. Heat a non-stick pan on a medium heat and place the rolled roti on it, cook flipping sides till both the sides are golden brown. Drizzle a few drops of oil (optional) on it.
12. Once done, remove from the heat and serve.
13. Serve the puran polis with a generous helping of ghee (clarified butter) or as part of a meal with kadhi and other Indian dishes.