Puran Boli

This is a wellknown Indian sweet flatbread with sweet lentil filling. Its called boli or puran boli and it originated from the states of Maharashtra and Gujarat and called differently in each state of India.

2 cups chana dal, soaked in water for 4 hours
2 cups sugar (adjust for sweetness)
2 cups all purpose flour
1/2 tsp cardamom powder
1 bit salt
enough oil

1. Sieve the all purpose flour. Add 6 tbsp of oil, a pinch of salt and enough water to make a soft dough. After kneading add more oil on the dough. Soak the dough in oil. Don’t mix the dough after adding oil. Rest the dough for 2 hours.

2. Pressure cook the split channa dal with 3 cups of water for 3 whistles. Once done remove from stove and drain the extra water. Grind it into a smooth paste.

3. Then add sugar to the channa paste and and cook on a medium flame for few minutes or until it becomes a little dry and forms a soft lump. Flavor with cardamom powder. Keep it aside to cool. Then divide the dough into small balls of equal size.

4. Grease oil on both hands, take a small ball from the prepared dough and flatten it slightly with your fingers. Now, place a ball of the filling right in the middle of the dough while pressing the filling with one hand and stretching the dough slowly with the other. Seal the hole tightly by pressing the edges of the dough.
5. Roll it gently to flatten it without giving any pressure to form a circular disc (like a little smaller than a chapati).

6. Heat the girdle on a medium heat and roast the Poli on each side without applying any ghee or butter. The Poli will begin to give of a lovely cooked aroma with brown spots. Remove from the fire and smear on either side with ghee or butter.

Extra Tips :Don’t use extra flour while rolling, use oil instead.
The filling can also be replaced by coconut, sugar and cardamom mix.