Pooran Poli or Toovar Dal Vedmi is an Indian Flat Bread stuffed with sweet dal (lentils) filling. In Gujarat it is called Vedmi and is made from Toovar Dal (Pigeon Pea) and in Maharashtra it is called Pooran Poli and it is made from Chana Dal (Bengal Gram). Process is similar in both recipe and only spices differ. Dal is cooked in pressure cooker and then cooked in pan adding sugar or gud (jaggery), and other spices. This forms the filling of pooran poli or as it is called "Pooran". Wheat flour dough is used for outer layer and is called "Poli". This delicious dish is incomplete without adding dollops of Ghee (Clarified Butter) on top of it and so also the rhyme in Gujarati goes - "Pooran Poli Ghee Ma Doobodi" (means the Pooran Poli is dipped in Ghee!). This recipe is made during festivals like Holi, Ganesh Chaturthi and winter months. In Maharashtra the rhyme goes as "Holi re Holi puranacha poli". It can be had along with lunch or dinner as a side dish or dessert or one may even have it as main dish! Though this recipe requires time and effort it is worth it. Do try!
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INGREDIENTS:
For Making Pooran (Filling):
1/2 Cup Pigeon Pea (Tuvar Dal)
1/2 Cup + 1 or 2 Tsp Water
2 Tbsp Ghee (Clarified Butter)
1/2 Cup Jaggery (Gud)
1/2 Cup Sugar
5 Almonds
4-5 Pistachios
2 Cardamom seeds
Pinch of grated Nutmeg (Jaiphal)
For Making Poli (Outer Layer):
1 Cup Wheat Flour
1 Tbsp Ghee (Clarified Butter)
Water as required
Flour for dusting
Ghee (clarified butter) for putting on the top
SERVES: Makes 15-18 Puri Size or 6-8 Roti Size Pooran Poli
PREPARATION TIME: 20 Min
COOKING TIME: 50 Min
TOTAL TIME: 70 Min
* 1 CUP = 237 ML
METHOD:
Making Pooran (Filling):
1. Wash Pigeon Pea (Tuvar Dal) 3-4 times and and soak it in water for 30 min.
2. After 30 min drain water from Dal and pressure cook using 1/4 Cup Water on high flame with lid on for 2 whistles. Then switch off flame and let pressure release on its own.
3. Allow dal to cool down completely
4. Grind the dal to a fine paste in a mixer grinder with 1 or 2 Tsp water and keep aside.
5. Grind Almonds, Pistachios and Cardamom seeds to a fine powder and keep aside.
6. In a Kadai or Pan add Ghee (Clarified Butter), Dal Mixture, 1/4 Cup Water and Jaggery (Gud). Cover pan with lid and let it cook on low flame for 5 min.
7. After 5 min the water would have dried up and the mixture would become like Halwa and leave the sides of the pan.
8. Add Sugar, dry fruit powder, Nutmeg (Jaiphal), mixing well and cook till the water from sugar evaporates.
9. Once it leaves the sides of the pan the mixture for pooran is ready. Switch off the flame and let it cool down completely
Making Poli (Outer Layer):
1. In a bowl take Wheat Flour, Ghee (Clarified Butter) and adding required water knead a medium stiff dough.
2. Cover the dough and let it rest for 10-15 min
Making Pooran Poli:
1. Knead the dough a little and divide in to small balls to make puris or sligthly bigger if you make roti shape.
2. Using flour for dusting roll one ball in to a puri shape.
3. Put 1 Tbsp Pooran mixture on the centre and lift the sides of puri and cover the mixture inside sealing it on top.
4. Make a round and lightly flatten it with rolling pin.
5. Cook the pooran poli on both sides applying little pressure on a hot tava on a low-medium flame till brown spots appears.
6. Once it is cooked on both sides apply ghee (clarified butter) on the top.
7. Pooran Poli is ready to serve. Serve hot!
TIPS:
1. If you prefer you can add just sugar or just jaggery to Pooran. You can also increase or decrease the quantity as per your taste.
2. While filling the Pooran Poli if there is excess dough on the top cut it with a knife.
3. You can even add dry ginger powder and/or saffron in the Pooran mixture if you prefer.
4. Adding Ghee (Clarified Butter) in the dough is optional.
5. Putting Ghee (Clarified Butter) on top enhances the taste of Pooran Poli. However, if you prefer not to add it is fine!
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