(Stuffed Sweet Roti)
Stuffing (Puran) ingredients:
1 1/2 cup chana dal [Yellow Split Peas Lentils]
1 cup crushed jaggery
1 tablespoon crushed cardamom seeds
1 pinch nutmeg
1/2 teaspoon salt
3 cups water
Boil channa dal in water for thirty minutes over medium high heat.
Make sure that daal is cooked well and soft. Strain water from the cooked daal.
Add jaggery and salt to the strained daal.
Cook this mixture for 10 minutes.
Stir constantly to make sure it doesn’t burn and stick to the pan.
Add crushed cardamom seeds and sprinkle nutmeg over it. Mix well.
Mash the dal mixture in to a soft dough.
Divide above mixture (daal stuffing) into twelve golf size balls and set them aside.
Dough ingredients for outside wraps:
1 1/2 cup all purpose flour
1/8 teaspoon turmeric
1/8 teaspoon salt
1 Tablespoon vegetable oil
1/2 cup water
1/2 cup flour for dusting when rolling the Puranpolis
In a bowl add flour, salt, turmeric. Mix the ingredients well.
Add water and knead it into dough. Dough should be very soft and elastic.
Tip: Brush oil over your palms when kneading the dough to avoid sticking.
Divide dough evenly into 12 small balls.
Make stuffed rotis:
Take one flour dough ball at a time. Roll and flatten the dough ball into 4 inch diameter round circle.
Place the Puran stuffing ball in the middle and using fingers, and moving in upward direction close it from all sides.
Close all the seams with stuffing inside.
Sprinkle some flour on the rolling board and put the stuffed ball on it.
Press it down gently and roll it to make seven inch diameter round roti.
Baking Puran Polis (rotis):
Heat up a flat pan or skillet on a medium high heat for 1 minute or till hot.
Place flattened stuffed roti in it and bake it for half a minute.
Using a spatula flip it and brush one teaspoon clarified butter [Ghee] on the baked side.
A minute later flip the roti and brush one teaspoon clarified butter [Ghee] to that side.
Now both sides are brushed with a clarified butter.
Bake each Puran Poli [Roti] using the same method.
Optional: Brush melted clarified butter to the inner side or dip it in a bowl of milk and eat.