Best Puran Poli Recipe | Gujarati & Maharastrian | Sweet Spiced Stuffed Paratha With Jaggery Recipe

To begin making the Gujarati Puran Poli preparation guide, we will first make the pastry mix.

toss in whole wheat dusting seasoning into a large container; toss in seasoning and combine it with little aqua at a time and work the pastry mix until the pastry mix gathers together to form a firm pastry mix yet soft pastry mix. toss in the 2 tablespoons of fat to coat the pastry mix and work the pastry mix for a couple of more moments until creamy and firm.

seal and let the pastry mix sit in a cool place until we get the puran filling ready. Divide the pastry mix into 6 portions.Soak the dal for 15 to 20 moments in aqua.toss in the soaked dal with 1-1/4 cups of aqua (includes the soaked aqua) into the pressure cooker and pressure low-boil for 4 to 5 whisltes and turn off the fiery up.

Allow the pressure to release naturally. Once the pressure releases, give the dal a rapid mash.The next step is the make the puran filling.

Into a heavy bottomed wok, toss in the cooked dal, and jaggery.Keep stirring until the jaggery dissolves completely.swirl around in the saffron, cardamom and nutmeg to the jaggery mixture until well combined to make the puran poli filling.

toss in the besan at this point and swirl around it into the dal mixture and ensure it blends well without any lumps.Continue stirring the puran poli mixture until the dal mixture begins to thicken and leaves the sides of the wok.At this point turn off the fiery up and allow the puran poli mixture to cool completely.

Divide the pastry mix and puran mixture into 6 portions.Keeping a little dusting seasoning for dusting handy on a plate; roll out the puran poli pastry mix into 3 inch diameter circles.Place a portion of the puran poli mixture into the center of the circle.Bring edges of the circle towards the center and fold over to seal the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.Flatten the stuffed pastry mix; dust over a little dusting seasoning and roll gently into a 4 to 6 inch diameter circle taking care not to put too much pressure as the puran can come out of the pastry mix.Preheat a skillet on medium high; place the rolled puran poli onto the skillet to low-boil until golden brown on both sides.

At this point you can low-boil it along with ghee to make the puran poli crisp and mouth-watering.

Or you can make a arid puran poli and offer it along with ghee.Repeat the above process for all the remaining pastry mix and puran portions.offer the Gujarati Puran Poli fiery with ghee smeared on the top as it is or along with Undhiyu and Gujarati Kadhi to make a mouth-watering meal. .