Sweet Lentil Flatbread (Puranpoli)

1.Rinse the chana dal under cold water until the water runs clear. Soak the dal in water for about 2 hours.

2.After soaking, drain the dal and transfer it to a pressure cooker. Add enough water to cover the dal and cook for about 3-4 whistles until soft.

3.Once cooked, drain any excess water and mash the dal until smooth. You can use a potato masher or a food processor for this.

4.In a pan, add the mashed dal and jaggery. Cook on low heat, stirring continuously until the jaggery melts and combines well with the dal.

5.Add cardamom powder, nutmeg powder, turmeric powder, and salt to the mixture. Cook for another 5-7 minutes until the mixture thickens and starts to leave the sides of the pan. Remove from heat and let it cool.

6.In a mixing bowl, combine the all-purpose flour and ghee. Mix well and gradually add water to form a soft dough. Knead for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

7.Divide the dough into equal portions and also divide the puran (the lentil filling) into equal portions.

8.Take one portion of dough and flatten it into a small disc. Place a portion of the puran in the center and fold the edges of the dough over the filling, sealing it completely. Flatten it gently with your hands.

9.Dust the stuffed dough ball with flour and roll it out into a thin circle, being careful not to let the filling ooze out.

10.Heat a tawa or skillet over medium heat. Once hot, place the rolled puranpoli on it. Cook for about 1-2 minutes until small bubbles form on the surface.

11.Flip the puranpoli and apply a little ghee on the cooked side. Cook for another 1-2 minutes until golden brown spots appear on both sides. Repeat with the remaining dough and filling.

12.Serve the puranpoli hot with a dollop of ghee on top.