- For The Dough
- 2 cups wheat flour
- 2 tbsp oil
- For The Filling
- 1 cup toovar (arhar) dal
- 1 cup sugar
- a few saffron (kesar) strands
- 2 tbsp olive oil
- 1/2 tsp cardamom (elaichi) powder
- 1/4 tsp nutmeg (jaiphal) powder
- a pinch of mace (javantri) powder
- Other Ingredient
- Whole wheat flour for rolling olive oil for smearing.
For the dough
- Combine the flour and oil in a bowl and knead into a soft dough using enough water.
- Divide the dough into 15 equal portions and keep aside.
For the filling
- Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
- Allow the steam to escape before opening the lid.
- Drain any excess water and mash the dal lightly using the back of the spoon
- Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.
- Heat the olive oil in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
- Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
- Cool slightly and divide it into 15 equal portions. Keep aside.
How to proceed
- Roll out one portion of the dough into a 75 mm. (3″) diameter circle.
- Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
- Flatten the dough and roll again into a 100 mm. (4″) diameter circle, using a little wheat flour for rolling.
- Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
- Repeat with the remaining dough and filling to make 14 puran polis.
- Serve hot.