A festive-table staple of Indian cuisine, puran poli is made by sweetening red lentils with sugar and cardamom and wrapping them inside thinly rolled dough. Since it keeps its flavor even at room temperature, it suits a picnic basket well.
Knead the flour, oil, lukewarm water and salt into a soft dough, cover and let it rest for 10 minutes.
Boil the red lentils in water until soft, drain, mash them, and mix with the sugar and cardamom.
Divide the dough into small balls, place the lentil filling inside, seal the edges, and roll out very thin.
Cook on a hot griddle, brushing with ghee, for 3 minutes on each side until golden.
Seal the dough edges well when filling it, or the lentil mixture will leak out while rolling. On the hot griddle, wait for small bubbles to form before flipping the first side. Allergens: contains wheat (gluten) and dairy (ghee).
If it tears on your first try, you can leave the dough a bit thicker; getting it thin takes practice.
Admin DadaGastro · verified in test kitchenHamuru ilk seferinde biraz kalın açtım ve mercimek harcı birkaç yerden dışarı taştı, ikinci denemede daha ince açınca sorun kalmadı. Piknik sepetine koyduğumda oda sıcaklığında bile lezzetini koruyordu.
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