1 cup Green Gram Dal
1 tablespoon ghee ( for dal )
1 1/4 cup melted jaggery
1/4 teaspoon cardamom powder
2 cups maida ( plain flour )
2 tablespoon oil ( for making dough )
1/4 cup maida ( for dusting )
2 tablespoon ghee
Method
For the dal - jaggery mixture:
Wash and boil the green gram dal with 1 1/2 cups of water. When it cooked drain the water ( you can do pressure cooking method also).
Heat a kadai / frying pan. Add 1 tablespoon ghee. Add melted jaggery and cooked green gram dal and cook it on a slow heat till the jaggery dissolves / dal - jaggery mixture thickens.
Sprinkle cardamom powder and mix well.
Remove from the heat and cool. Then grind it to a soft paste without adding water. Divide into 7 parts and keep aside.
For the dough:
Knead together maida and enough water ( approximately 3/4 cup + 1 tablespoon ) to make a smooth chapatti dough. Keep on adding oil little by little till you get a very soft dough. It should slip through your fingers. Keep aside for half an hour in an airtight container.
Final preparation of Pooran Poli:
Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.
Place a lime-sized ball of dal paste in the centre. Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together.
Dust this ball with maida. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8?? thick chapatti.
Fry it on a medium heat on a tawa turning it over once or twice carefully; smear little ghee while frying .
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