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Bajra poranpoli

  • 8 PeopleServes
  • 10 minsPrep Time
  • 45 minsCooking
  • hardDifficulty
  • Cuisine : Indian
  • Category : Pearl Millet

Ingredients

Step by Step method

  • Preparation :

  • 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.