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Suggest a better descriptionBoil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a teaspoon of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories. Serve hot with dal or amti. Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.
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Serving Size: 1 Serving (766g) | ||
Recipe Makes: 1 servings | ||
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Calories: 654 | ||
Calories from Fat: 118 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 4.9mg | 0 % | |
Potassium 186.3mg | 5 % | |
Total Carbohydrate 115.8g | 34 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 111.2g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 654
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