Maharashtra

Puran poli

Sweet dal wrapped in bread, rolled thin enough to read the newspaper through. Almost.

90 minTime

11 gProtein each

mildSpice

1hPlan ahead. Soak for 1 hour first; the 90 minutes come after.

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

516kcalsame

11 gproteinsame

8 gfibresame

90minutessame

Per serving, worked out from the ingredient table.

Chana dal (split chickpeas)1 cup, soaked 1 hour

Jaggery1 cup, grated

Cardamom½ tsp

Whole spicesa pinch of grated nutmeg

Turmeric (ground turmeric)a pinch

Whole wheat flour (wholemeal atta flour, chapati flour)1½ cups fine atta (or maida)

Salta pinch

Cooking oil (vegetable oil)2 tbsp, for the dough

Rice flourfor dusting

Ghee4 tbsp, to cook and serve

Water3 cups for the dal, plus some for the dough

6 steps

1Pressure cook the soaked chana dal with 3 cups water and a pinch of turmeric for 4 whistles. Let the pressure release naturally, then drain well and keep the water.
2Mix the flour, salt and a pinch of turmeric with water into a soft, slightly sticky dough. Knead in the oil a spoon at a time for 5 minutes, then cover and rest.
3Cook the drained dal with the jaggery in a heavy kadai on medium, stirring all the time.
4Stir in the cardamom and nutmeg, then pass the hot puran through a puran yantra or mash until smooth. Let it cool.
5Flatten a lemon sized ball of dough, place twice its size of puran in the centre, gather the edges to seal, dust with rice flour and roll gently into a thin round.
6Cook on a hot tawa on medium, a minute or so per side, spreading ghee on both sides.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.