Sunday, November 3, 2013

Ubbati/Puran Poli


For the dough:
1 1/4 cup all purpose flour (maida)
1 tsp sugar
5-6 tsp oil
1/4 tsp turmeric powder
a pinch of salt

For the filling (Puran):
3/4 cup bengal gram dal (Channa dal)
3/4 cup brown sugar (I used jaggery)
1 tsp cardamom powder

How it's made:

In a large mixing bowl, combine flour, salt, oil, turmeric powder and enough water to make a very soft dough. Cover and set aside for 3-4 hours.
Cook Bengal gram dal with 1 1/2 cup water. I pressure cooked for 10-12 minutes. (Remove excess water--it can be used to make Dal/ Rasam). Use a hand blender and mix until dal is smooth. Add brown sugar and transfer to a heavy bottom pan.

Cook until mixture turn to almost a soft dough. This might take about 15-20 minutes on low heat.

To assemble:
 Divide dough and Puran into 20 equal portions. (A little oil can be used to make work easier).

With fingers, spread each  dough ball into 2"circle. Place the Puran in the center and cover up the Puran, stretching the dough.

Dust the roll with flour and roll into 7-8" circle.

On a iron skillet, roast the Puran Poli over medium heat. They will puff like Phulkas. Turn them occasionally.

Place on a sheet without over stacking or over lapping. Once cool, they can be stored at room temperature in an air tight container for 2-3 days. 

Makes 20 puran polis.

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