Vedhmi (Sweet Stuffed Flatbread)
Puran poli or vedhmi is a sweet version of stuffed chapati from the Gujarat in the Indian subcontinent. It is mainly stuffed with toor dal, but some people use chana dal.
Source and licence
"Vedhmi (Sweet Stuffed Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Vedhmi_(Sweet_Stuffed_Flatbread), revision 4508061), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Vedhmi_(Sweet_Stuffed_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508061
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ kg toor dal
- Salt to taste
- 1 tsp cardamom powder
- ½ kg jaggery
- ½ kg wheat flour (maida)
- 100 ml oil
- 1 tsp ghee
Method
- Wash and boil the toor dal with water and ½ tsp salt until soft.
- Cool slightly and strain the dal using a strainer.
- Add cardamom powder and jaggery to the dal, then grind to make a fine paste. If the paste is sticky, keep it on the heat to dry up completely. This is known as "puran".
- Knead flour with ½ tsp salt and enough water to make a dough. Do not make the dough hard.
- Add oil, and knead the dough again until the oil is absorbed.
- Prepare an equal number of balls from the dough and puran.
- Roll out dough balls to make small un-cooked chapati.
- Stuff each uncooked chapati with a ball of puran.
- Roll them again into stuffed chapati just like stuffed paratha. It is called "poli".
- Heat a griddle and fry each poli.
- Brush ghee on both sides when done.
- Serve.