Ingredients:

• For dough:
• 1 cup – Wheat flour
• 2 tsp – oil
• Salt to taste
• Water as required
• For stuffing:
• 1 cup – chickpea, soaked for about 4-6 hours
• 1 tbsp – Ghee
• 3/4 cup – Sugar
• 1/4 tsp – Cardamom powder

Method:

1. For stuffing:
2. Pressure cook chickpea for 4 whistles and drain out excess water.
3. Heat ghee and add cooked chickpea into it.
4. Add sugar and cardamom powder and keep stirring it for nearly 8-10 mins till the stuffing is mushy.
5. When it cools make small sized ball from this paste .
6. For dough: Blend all the ingredients under “for dough” in a mixing bowl, knead the dough well and allow it to stay for 15 mins.
7. Divide the dough into lemon sized balls.
8. Now dust the ball with flour, roll it into a small circle and place the stiffing in the centre.
9. Seal the edges by pulling the edges together to make a ball.
10. Place the ball with sealed side down, flatten with fingers and roll into a circle.
11. Heat a skillet and place the puranpoli on it and cook till golden brown.
12. Recipe Courtesy: My Own Food Court

Recipe courtesy of Shruthi