Puran Poli Sweet Bread - Bobbatlu (ISKCON)

Puran Poli Sweet Bread (Bobbatlu)

Ingredients:

Chana dal, 1 cup
Jaggery, 1 cup (powdered)
Cardamom, 2 pods powdered fine
Saffron, a pinch
Camphor, a tiny pinch
Maida/sooji, fine (flour), 1 cup
Ghee, 1/2 cup

Pressure cook the chana dal and drain off the excess water. (Save the liquid for use in dal or another prep.) Spread the dal on paper towels to remove the excess water. Once it's dried a bit, grind it into a fine paste without adding water. Set aside.

In a bowl mix the flour with enough water to make a smooth dough, like chapati dough. Smear the ball with a little ghee and cover, and let the dough rest for 30 minutes.

To make the stuffing, put the jaggery in a pan with no liquid, and heat, stirring, until it dissolves. Add the chana dal paste and mix until smooth. Add the cardamom, camphor and saffron, and cook until the mixture darkens a few shades. Set aside and once cool, make small balls of the mixture, and set aside.

Finally, make small chapati from the flour dough, using flour, fingers and plastic wrap or parchment to get manageable rounds. Put one of the sweet balls in the center of the rolled chapatti and fold the four sides in to cover it completely. Using your fingers or roll back into a flat chapatti shape. Heat ghee in a tava or griddle, and fry until both sides are crisped and golden brown. Add ghee as needed to keep from sticking.