Puran Puriis a sweet flat bread in Gujarati Cuisine. The Gujaratis use Toor Daal and spice it with cardamom powder and nutmeg powder. We also use saffron.
Puran Puri is a favourite across India and has so many variations in different states.
We grew up in a community with Gujaratis and Panjabis and this is a a dish we learnt from them. You eat it with Mater Batata and Ringra nu Shak(Peas, Potatoes and Eggplant Curry) and use the liquid from the Toor Daal to make the Gujarati Daal.
- 1 cup toor daal
- 2 cups sugar
- 1/4 tsp ground nutmeg
- 1/4 tsp cardamom seeds
- A few strands saffron
- 2 cups whole wheat flour
- 2 tbsp vegetable oil
- 1 tbsp butter
- Boil the daal in 2 cups water, until the daal is soft. Drain the liquid and save it.
- Mash the daal and add sugar. Boil until the sugar has melted and the mixture is very dry.( to test if Puran is ready, place a spoon in the centre of the mixture, it should stand quite straight. Should it fall, cook for a further few minutes.
- Add the spicies and mix well. Pour the mixture on a plate and cool it completely.
- In a medium bowl add the flour and rub in the oil. Add the water and make a dough. Knead very well cover and let the dough rest for a couple of hours.
- Divide the dough into 12 balls.
- Roll the dough into a 5 inch round.
- Put a tbsp of the daal mixture into the centre of the chapatti, bring the side of the chapatti to the centre and form a ball. Roll out seam side down, into a 6 inch chapatti.
- Roast on the tawa on both sides, spread with butter and serve.