Name: Mung Daal & Coconut Puran Poli recipe by Soma Pradhan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Mung daal – 1 cup soaked in water for 3 hours; ¾ cup brown sugar; ½ cup grated coconut; 2 cardamom crushed; Some black pepper crushed; 2 cups atta; 1 cup maida; Ghee for toasting; Pinch of salt

ABOUT Mung Daal & Coconut Puran Poli RECIPE

Many names given to one traditional recipe made during most of the festive occasions in Maharashtra, Karnataka , Goa and Gujarat. Lentils are soaked and pressure cooked and then mashed with jaggery or sugar to form a nice stuffing for the flat bread and cooked with clarified butter.

Ingredients Serving: 4

Mung daal – 1 cup soaked in water for 3 hours
¾ cup brown sugar
½ cup grated coconut
2 cardamom crushed
Some black pepper crushed
2 cups atta
1 cup maida
Ghee for toasting
Pinch of salt

Instructions

Roast moong dal, cook in pressure cooker with double the amount of water for 5 min on high. Reduce flame and cook for another 5 minutes. Switch off flame. Allow pressure to drop.
Strain the water and keep aside.
Mash the moong dal and put in a non stick pan. Add grated coconut, brown sugar, cardamom powder and black pepper powder.
Cook till everything has mixed well and water dried completely.
The stuffing is ready. Let this mixture cool down completely.
Make a soft dough of atta, maida, salt by adding water/milk. Cover with damp cloth and allow it to rest for 20 minutes.
Divide into equal portion and make small lemon size balls. Mould into small bowls and stuff with 1 and 1/2 to 2 tbsp of stuffing made above. Cover and roll out into small round parathas (Process is same like you make any other stuffed paratha).
Heat a non stick pan. Cook on both sides with ghee.

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