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Puran Podi

Indian bread/paratha stuffed with sweet lentil filling.
Prep Time 7 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 22 minutes
Course Dessert, Main Course
Cuisine Indian
Servings 8

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.