Puranpoli

1. 1

   ["Boil dal in plenty of water till soft but not broken.", "Drain in a colander for 10-15 minutes.", "Pass through an almond grater little by little till all dal is grated.", "Mash jaggery till lumps break.", "Mix well into dal.", "Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr.", "Keep aside.", "Mix ghee, flour, add enough water to make a soft pliable dough.", "Take a morsel sized ball of dough, roll into a 4"" round.", "Place same sized ball of filling in centre, life all round and seal.", "Reroll carefully to a 6"" diameter round.", "Roast on warm griddle till golden brown.", "Repeat other side.", "Take on serving plate.", "Apply a teaspoon of ghee all over top.", "OR Shallow fry on griddle like a paratha for a better flavour.", "But this method will consume more ghee and therefore calories.", "Serve hot with dal or amti.", "Note: The water drained from boiling dal is used to make the amti (a thin curry made using black masala, garam masala and some mashed dal)."]

* Per serving · 4 servings · Values may vary.

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