Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 *Puran Poli* [Ed.--Puran Poli is a popular high-protein dessert or snack from Maharashtra, India, spiced bread dough stuffed with sweetened, spiced chickpea paste and then dry-fried/ /and buttered./ / If you haven't already run across it,/ Chana dal/ is a bean that looks like yellow split peas but actually tastes more like chickpeas, which you can substitute in almost any /chana dal/ recipe. The big advantage of _/chana dal/_ is that it has an incredibly low glycemic index; if glucose = 100, these = around 8. (This recipe kind of destroys that, though. ) Oh, and this originally called for jaggery, an unrefined sugar similar to brown sugar, which is what I've substituted. * 2 cups chana dal or chickpeas, uncooked * 2 cups brown sugar, or to taste * 2 cups all-purpose or bread flour * 3 Tbsp oil * 1 tsp cardamom powder * 1/4 tsp saffron powder [optional] * 1/4 tsp nutmeg powder * 3/4 tsp turmeric powder [i prefer 1/4 tsp. each of turmeric, ginger and cayenne.] Soak /chana dal /4 hours, or chickpeas for 8 hours or overnight. Cook till soft. Drain very well. Add sugar, heating just till it melts, and then mash mixture into a soft paste. Add cardamom powder, saffron, and nutmeg and mix well. Form 20 balls of equal size and put them aside. Mix flour, oil, water and turmeric [and ginger/cayenne]. Make very soft, sticky dough and knead very well. Use oil to knead. Divide into 20 equal portions. With greased palms, take one portion of dough and flatten it into a disc the size of the palm. Place a ball of " chana jaggery " paste in the center and fold the disc from all sides to cover the paste completely. On a well-floured board, gently roll out each poli on a rolling pin to 6 inches diameter. This can get tricky as the paste does try to slide out. Use a little dry flour if that happens. Dry-fry each poli on a hot nonstick pan. Do not use oil or ghee. [since you're going to serve them with butter, I don't see why not.] Toast both sides well. Baste with ghee [or spread with butter] on both sides when done. Serve warm with clarified butter or a bowl of milk for dipping. [NOTE: About 1/2 c. of the flour can be whole wheat if you want, but don't go higher than that; this dish needs its gluten.] Source <http://bit.ly/xGgqy>: Rita Thakkar on indian_cookery Rain @@@@ \\\\\ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.