Back to 8 servings filling 1 cup chana dal, rinsed, about 200 g 2.5 cup water, for cooking the dal, more if needed 0.5 tsp ghee, added to the cooking water 1 cup jaggery, grated or powdered, about 150 g 1 tbsp ghee 0.5 tsp cardamom powder 0.125 tsp nutmeg powder, up to 1/4 tsp, optional 0.25 tsp saffron, optional, for flavor and color dough 2.5 cup flour, 2 cups whole wheat flour plus 1/2 cup all-purpose flour, or all whole wheat salt, a pinch 0.25 tsp turmeric, optional, for color 0.75 cup warm water, plus 3 tbsp, added as needed 3 tbsp oil, kneaded into the dough assembly 2 tbsp all-purpose flour, for dusting cooking 3 to 4 tbsp ghee, for cooking and finishing
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Pressure cook the rinsed chana dal with the water and 1/2 tsp ghee for 5 to 6 whistles, or about 10 minutes on high in an Instant Pot, until soft enough to mash easily between thumb and forefinger. Let the pressure release naturally.2 Step 2: While the dal cooks, mix the flour, salt and turmeric, add the warm water gradually and knead into a soft dough. Knead in the 3 tbsp oil until absorbed, cover and rest for at least 1 hour.3 Step 3: Drain the cooked dal, let it cool slightly, then blend or push it through a strainer to a completely smooth paste.4 Step 4: Return the paste to the pot with the jaggery and saffron, and cook on medium heat, stirring, until the jaggery melts and the mixture turns gooey.5 Step 5: Keep stirring and scraping the bottom so it does not burn, until the filling is thick and most of the moisture has evaporated. Stir in 1 tbsp ghee and cook until the filling pulls away from the pan. A spoon should stand upright in the center.6 Step 6: Turn off the heat, stir in the cardamom and nutmeg, and spread the filling on a plate to cool completely. It thickens further as it cools.7 Step 7: Divide the dough and the cooled filling into 12 equal portions each.8 Step 8: Dust a dough ball in all-purpose flour, shape it into a cup about 3.5 to 4 inches wide, place a filling ball in the center and pull the edges up and over it. Pinch the edges closed, flatten, dust again and roll gently into an 8 to 9 inch disc without tearing.9 Step 9: Cook on a hot medium-high griddle, flipping when bubbles form and pressing with a spatula so it puffs. Drizzle about 1 tsp to 1 tbsp ghee on each side and cook until golden to light brown spots appear on both sides and the edges are cooked through.10 Step 10: Smear ghee on each poli before stacking, and serve warm with ghee, milk, or katachi amti.getsaucepan.com/r/a662ba42-2a29-55a7-a0f4-a9874c75aa90
Cook this in Saucepan Puran Poli as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
