1.In a pressure cooker, cook the chana dal for 4 to 5 whistles on medium heat.
2.The dal has to be cooked well. Switch off the flame
3.Open the lid. Carefully strain the cooked dal and drain all the water from dal.
4.Heat ghee ( 25 ml)in a frying pan and add the ginger powder, cardamom,
fennel powder and nutmeg powder.
5. Fry these spices for a few seconds on a low heat. Add the chana dal , salt and
jaggery.
6. Mash the puran mixture with a potato masher .
7.Stir and let this puran mixture cook on a low heat till the mixture becomes dry
and thick.
8.Switch off the gas and keep it aside to cool .
9. Meanwhile take whole wheat flour, Bajra flour and salt in a bowl mix well.
10. Add 15 ml oil and mix. Knead the dough adding water as needed.
11. The dough should be smooth, supple and soft. Cover and keep aside the
dough to rest for 15 to 20 minutes.
12. Take a medium or large size ball from the dough. Roll it 2 to 3 inches in
circumference on a dusted rolling board.
13. Place a portion of puran mixture in the center of the rolled dough.
14. Bring the edges together towards the center. Join all the edges and roll the
dough.
15. Make a medium or large circle like chapati as depending upon the size of the
dough and puran filling you took.
16.On a pre heated tawa spread some ghee. Place the rolled poli/chapati on the
tawa.
17.When one side gets browned, turn over and cook the other side till you see
some brown spots.
18. Once the second side gets browned, then turn over and apply ghee.
19. Once done , serve with curd.
Special Programme for Promotion of Millets in Odisha
Department of Agriculture and Food Production(Govt. of Odisha)
