I dedicate my recipes for the month of August my Mom. She was born in August and sadly she left us in August as well!
I had lots to learn from her! Over the years I got over the grief by trying to recreate the her dishes which I still remember fondly. Gujarati dal and rice, Khichdi, Churma Ladoo, Undhiyu, Soji Halwa, Puran Podi … the list is long!
From time to time I do tweak the recipe to my liking; to my new adapted taste palate. Take this Puran Podi as an example! Traditionally puran podi stuffing is made of Tuvar dal or Chana dal; depending on the region/state of India. I am using both dals, I like the texture of chana dal and taste of tuvar dal. So decided to use both and it taste great!
Apply a generous amount of ghee and have it warm! At least that’s how I like to have my puran podi.
Happy Cooking!
Puran Podi
Equipment
- Pressure Cooker
- Skillet for roasting
Ingredients
Stuffing
- 1/2 cup toor dal pigeon peas
- 1/2 cup chana dal
- 1 cup jaggery
- 1 tsp cardamom powder
- 2 tsp white poppy seeds
- few strands of saffron
- pinch of salt
Dough
- 1 cup whole wheat flour
- 1/2 tsp salt
- 2 tsp ghee
- 1/3 cup water
- extra ghee or oil needed while roasting.
Instructions
Stuffing
- Wash both dals throughly. In a pressure cooker along with 2 cups of water cook the dals for 12 minutes (instant pot)/6-7 whistles.
- Strain the cooked dals and add to a medium pan along with jaggery. Cook on a medium heat until the mix starts thickening. Keep stirring and scrapping the sides and bottom regularly.
- One the mix starts thickening, reduce the heat to low medium and stir in saffron strands, cardamon and salt. Mix and continue cooking.
- Once the mix gets to a soft dough consistency turn of the heat and stir in the poppy seeds. Transfer the stuffing in a heat safe bowl and let it cool down completely.
- Overall process should take around 20 minutes.
Dough
- Mix all the ingredients in a wide bowl except water. Slowly add water and knead to form a soft dough.
- Apply some ghee or oil on the dough, give it a one last knead and let it rest of 10 minutes.
Assembly
- Divided the dough and stuffing in 8 equal parts.
- First roll the dough (one part at a time) into a 2 inch circle, place one portion of stuffing in the center and gather the edges of dough together. Pinch at the top to seal the stuffing.
- Flatten the stuff dough ball and start rolling into a ~5 inch circle. You can dust some rice flour/whole wheat flour to avoid sticking.
- In parallel place the skillet on a medium heat.
- Once the skillet is hot, roast the puran podi one at a time. Apply ghee/oil on each side and cook until both sides has brown bubbles.
- Press the puran podi gentely when you flip them.
- Transfer the puran podi on a plate, apply some more ghee and serve warm.
