0
(0)
CATEGORY CUISINE TAG YIELD
Bawarch4 1 servings

INGREDIENTS

300 g Channa; (yellowgram) dal
300 g Jaggery; (molasses)
1 ts Cardamom powder
150 g Plain flour
1 tb Ghee
Warm water to knead dough
Ghee to serve

INSTRUCTIONS

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.)
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator
for a week.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God wants to be your best friend”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?