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7-8 puranpolis

Ingredients Nutrition


  1. Boil dal in plenty of water till soft but not broken.
  2. Drain in a colander for 10-15 minutes.
  3. Pass through an almond grater little by little till all dal is grated.
  4. Mash jaggery till lumps break.
  5. Mix well into dal.
  6. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr.
  7. Keep aside.
  8. Mix ghee, flour, add enough water to make a soft pliable dough.
  9. Take a morsel sized ball of dough, roll into a 4" round.
  10. Place same sized ball of filling in centre, life all round and seal.
  11. Reroll carefully to a 6" diameter round.
  12. Roast on warm griddle till golden brown.
  13. Repeat other side.
  14. Take on serving plate.
  15. Apply a teaspoon of ghee all over top.
  16. OR Shallow fry on griddle like a paratha for a better flavour.
  17. But this method will consume more ghee and therefore calories.
  18. Serve hot with dal or amti.
  19. Note: The water drained from boiling dal is used to make the amti (a thin curry made using black masala, garam masala and some mashed dal).

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