Puran Poli

Ingredients 

• 1 cup split pigeon peas (toor dal), soaked and drained 
• ½ cup whole wheat flour (atta)
• ¼ cup refined flour (maida) + for coating
• 1 cup jaggery
• 1 teaspoon green cardamom powder
• A few strands of saffron, soaked
• 1 teaspoon sugar 
• Ghee for cooking 

Method 

1. Pressure cook pigeon peas with 1 cup water till the pressure is released 2-3 times. Reduce heat and cook for 2-3 minutes. Remove from heat.
2. Heat a non-stick pan. Add cooked pigeon peas and jaggery, mix well and cook till all the moisture evaporates, stirring continuously. 
3. Add cardamom powder and saffron and mix well. Add sugar, mix well and continue stirring. 
4. Mix together wheat flour and refined flour in a bowl. Add water as required and knead into a semi-stiff dough.  
5. Divide the dough into equal portions and roll out into small discs. Place a spoonful of pigeon peas mixture in the centre, bring the edges together and roll into polis. 
6. Heat a non-stick tawa. Roast the puran polis till well browned from both the sides. 
7. Drizzle some ghee on top and serve hot.