Puran Poli Rolls
Preparation Time: 5 minutes | Cook Time: 18 minutes
Ingredients
For the Dal:
1 cup chana dal (yellow split chickpeas), washed and soaked for 2-3 hours
Pinch turmeric powder
Pinch salt
2 cups water
For the Puran Filling:
1 cup brown sugar
1½ Tbsp ghee
¼ cup coconut, grated
½ tsp cardamom powder
Pinch nutmeg powder
10-12 strands saffron, soaked in 1 tsp warm water
For the Slurry:
1 Tbsp Snowflake Cake Wheat Flour, mixed with 2 tbsp water
For the Garnish:
Honey, for brushing
Nuts (almonds and pistachios)
Edible gold foil
Dried rose petals
Method
- In a pressure cooker, cook soaked chana dal with water, salt, and turmeric. For an instant pot, pressure cook for 8 minutes on high pressure with natural release.
- Drain excess water and transfer dal to a heavy-bottomed pan over low-medium heat.
- Add brown sugar and mix well. Mash the dal with the back of a spoon until smooth. Cook until the mixture thickens.
- Add ghee, grated coconut, cardamom powder, nutmeg powder, and saffron. Mix well. The filling is ready when a spoon stands upright in it.
- To assemble, take a roti and add the puran filling in a cylindrical shape. Use a little slurry on the edges to hold its shape and roll tightly.
- Brush the rolls with ghee and bake at 175°C for 10 minutes until golden brown. Alternatively, air fry them.
- Once baked, glaze with honey and garnish with almonds, pistachios, edible gold foil, and rose petals.
