Ingredients
For filling:
2 cups chana dal
2 cups sugar
1/4 cup gud (jaggery)
1 tablespoon powder of ilaichi (green cardamom)
2 pinches of jaifal (nutmeg) powder
For cover:
1 cup aata
1 cup maida
1 teaspoon desi ghee
Pinch of salt
Desi ghee for frying and serving
Process
Pressure cook dal with 3 cup of water till it is nicely cooked.
When it cools down, grind it in mixer.
Put it in a pan, add sugar and gud and cook it till it becomes thick like mashed boiled potatoes.
Mix ilaichi and jaifal powder in it.
This stuffing is called puran.
Mix aata, maida, salt and ghee well and make a soft dough by adding little water at a time.
Divide aata and puran into 10-12 balls.
Stuff puran into aata balls and seal properly.
Lightly roll out puran poli and cook on tawa from both sides.
Smear desi ghee on both sides and cook well.
Serve puran poli topped with a dollop of desi ghee and nimbu ka achar.
Tip – Puran can be refrigerated and used for 3-4 days.
Chhappann Bhog 