Low Sodium Puran Poli
Discover the irresistibly wholesome goodness of Low Sodium Puran Poli, a lighter twist on the traditional Indian delicacy. Crafted with whole wheat flour, sweetened by jaggery, and delicately spiced with cardamom and nutmeg, this recipe maintains the comforting essence of puran poli while being mindful of your sodium intake. The filling, made from pressure-cooked chana dal, is rich, aromatic, and perfectly balanced with natural sweetness and warm spices. Gently rolled and cooked to golden perfection, these stuffed flatbreads are ideal for guilt-free indulgence. Prepared with minimal ghee and naturally low sodium ingredients, Low Sodium Puran Poli is a healthier choice that doesn’t compromise on flavor. Serve them with a dollop of ghee or plain yogurt for a nourishing treat that will win hearts at every occasion!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Chana dal (split Bengal gram)
- 0.75 cup Jaggery (or use cane sugar)
- 2 tablespoons Ghee
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Cardamom powder
- 0.25 teaspoon Nutmeg powder
- as needed Water
Instructions
Begin by washing the chana dal thoroughly. Then, soak it in water for about 30 minutes.
Drain the soaked dal and pressure cook it with 2 cups of water until it is completely cooked and soft. This usually takes about 3 to 4 whistles.
Once cooked, drain any excess water and allow the dal to cool slightly.
In a pan, add the cooked dal and jaggery. Cook on medium heat while stirring constantly until the mixture thickens and begins to come together as a mass. This is the puran mixture.
Add cardamom powder and nutmeg powder to the puran mixture, mix well, and let it cool completely.
Meanwhile, prepare the dough by mixing whole wheat flour, turmeric powder, and 1 tablespoon of ghee. Gradually add water to form a soft, pliable dough. Cover and let it rest for 20 minutes.
Divide the dough and the puran filling into equal portions. Flatten a dough ball slightly and place a portion of the filling in the center. Bring the edges together to enclose the filling and seal well.
Roll the stuffed dough ball gently into a flat disc (like a roti or chapati), making sure the filling does not ooze out.
Heat a tawa or griddle over medium heat. Place the rolled poli on it and cook for 2-3 minutes on each side, applying a little ghee as you flip them, until golden brown and cooked through.
Serve the Puran Poli warm with a dollop of ghee or plain yogurt for a low sodium accompaniment.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 482.4 g | 175% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 183.2 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 4737 mg | 101% | |
*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.
