Ragi improves the movement of food in your body, such that, it smoothens the flow of food through your intestines and retains the water in your body for the purpose of waste excretion. Thus, Ragi is a highly nutritional cereal and helps you maintain good health.
Method:
Rinse the Chana dal first very well in water. I didn’t soak the Chana dal, but you can also soak the Chana dal for 30 minutes to one hour and then drain the water.
Cook the Chana dal with 3 cups water for 4 to 5 whistles on medium heat.
The dal must be cooked well. If you soak the Chana dal, the cooking time will be reduced.
Once the pressure settles down on its own in the cooker, then only open the lid. Carefully strain the cooked dal using a sieve. Drain all the water or stock from dal.
Keep the stock aside. This stock can be used for making Kata chi Amti which is a thin tempered dal, or you can just add it to your everyday cooking of roti, rice or vegetables.
Heat ghee in a frying pan or kadai (wok) and add the ground ginger powder, ground nutmeg powder, ground cardamom powder and ground fennel powder.
Fry these ground spices for a few seconds on a low heat.
Add the Chana dal and jiggery. Stir and let this puran mixture cook on a low heat till the mixture becomes dry.
Keep on stirring the puran mixture at intervals.
Once the puran stuffing become dry and thick, switch off the heat.
Let it cool and then mash the puran mixture with a potato masher. You can also use your mixer to mash the puran mixture very well. Set aside.
Meanwhile take whole wheat flour, all-purpose flour and Raghi, salt in a bowl mix well.
Add a little bit of water and ghee and mix. Begin to knead the dough adding water as needed.
The dough should be smooth, supple and soft. Cover and keep aside the dough to rest for 15 to 20 minutes.
Take a medium or large size ball from the dough. Roll it 2 to 3 inches in circumference on a dusted rolling board.
Place a portion of puran mixture in the centre of the rolled dough.
Bring the edges together towards the centre. Join all the edges and pinch them.
Sprinkle some flour and start rolling the dough.
Make a medium or large circle (poli) as depending upon the size of the dough and puran filling you took.
On a heated tawa or griddle, spread some ghee. Place the rolled poli/dough circle on the tawa.
When one side gets browned, turn over and cook the other side till you see some brown spots.
Once the second side gets browned, then turn over and apply ghee. If everything is done properly then puran poli will puff up.
The poli should be cooked well with brown spots and golden.
Make all puran polis this way and stack them in a casserole or roti basket or in a kitchen napkin.
You can serve Puran Poli warm or at room temperature with milk, ghee or curd (yogurt).
