High Protein Puran Poli
Elevate your traditional Puran Poli with this nutritionally-packed twist — High Protein Puran Poli. This wholesome recipe combines the goodness of chickpeas, whey protein powder, and a blend of whole wheat and quinoa flours to create a soft, flavorful flatbread that's as delicious as it is nourishing. Infused with aromatic spices like cardamom, nutmeg, and turmeric, and sweetened naturally with jaggery, this high-protein take on a classic Indian treat is perfect for fitness enthusiasts or anyone looking for a healthier indulgence. With every bite, you'll savor the balance of taste and texture, made complete with a golden crust cooked in ghee. Perfect for a hearty breakfast, post-workout meal, or festive treat, this Puran Poli will delight your taste buds while fueling your day with energy.
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Recipe Information
Ingredients
- 250 grams Chickpeas (cooked and drained)
- 150 grams Jaggery (grated)
- 30 grams Whey protein powder (unflavored)
- 150 grams Whole wheat flour
- 50 grams Quinoa flour
- 2 tablespoons Ghee
- 0.5 teaspoon Cardamom powder
- 0.25 teaspoon Nutmeg powder
- 0.25 teaspoon Turmeric powder
- 50 milliliters Milk
- 0.25 teaspoon Salt
Instructions
1. In a blender, add the cooked chickpeas and blitz until smooth to form the base for the filling.
2. In a non-stick pan, combine the chickpea purée and grated jaggery. Cook over medium heat, stirring continuously until the mixture thickens and the jaggery melts.
3. Stir in the cardamom powder, nutmeg powder, and whey protein powder. Mix well to evenly incorporate the flavors and protein. Remove the filling mixture from heat and allow it to cool.
4. In a mixing bowl, combine whole wheat flour, quinoa flour, turmeric powder, and salt. Mix well.
5. Gradually add milk to the flour mixture, kneading it into a smooth and pliable dough. If needed, add a little more milk or water.
6. Cover the dough with a damp cloth and let it rest for at least 15 minutes.
7. Divide the dough into 6 equal portions and flatten each into a small disc using your palms.
8. Divide the chickpea filling into 6 portions. Place one portion of the filling in the center of each dough disc.
9. Close the disc over the filling, pinching the edges to seal and shape into a smooth ball.
10. Gently roll each ball into a 6-inch diameter circle on a lightly floured surface, ensuring the filling doesn't spill out.
11. Heat a flat pan or tawa over medium heat. Place the rolled puran poli and cook for about 1-2 minutes on each side, drizzling ghee to get a golden-brown crust.
12. Repeat the cooking process with the remaining dough and filling.
13. Serve warm with a dollop of ghee or as is for a healthier treat.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 161.9 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 539 mg | 41% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3476 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
