INGREDIENTS:

FOR PURAN:

1 cup organic jaggery (250ml)

1 cup chana dal (skinned split Bengal gram soaked for 12-14 hours with water being changed every 6-7 hours)

3 cups water to pressure cook the chana Dal

2 tsp ghee (A2 organic ghee)

1 tsp cardamom powder

1 tsp fennel powder

1/4 tsp nutmeg powder

For the Poli (roti):

1.5 cups organic khapali wheat

4 tbsp ghee (A2 organic ghee)

1/2 tsp pink salt

1/4 tsp organic turmeric

Water as required to knead the dough.

METHOD TO MAKE THE PURAN:

Rinse the soaked chana dal, in a pressure cooker cook the dal for 7 whistles.

Heat the ghee in a pan and add the nutmeg powder, cardamom powder and fennel powder. Saute for a few seconds till the aroma releases.

Add the chana dal and organic jaggery, stir in.

Slow gas till the mixture becomes completely dry.

Switch off the gas.

Let it cool, mash the Puran well, keep aside.

Preparing the poli (roti):

Take a medium-sized ball from the dough prepared to roll it to 3 inches in circumference on the rolling board.

Place the Puran mixture in the center.

Bring the edges together and join all the edges.

Sprinkle some flour and start rolling the dough till a medium-size poli is made.

On a heated griddle, spread some ghee and place the poli.

When the inner side gets brown flip it over and apply ghee.

If everything is done well the Puran poli will puff and brown spots will appear.

Serve hot with a topping of ghee on top.

Soaking helps in faster cooking of the chana dal too and hence making it softer and easily digestible.

Cardamom resolves digestive issues.

Nutmeg boosts immunity and fennel powder has anti-inflammatory properties.

Organic jaggery is loaded with antioxidants and minerals.

Puran Poli is loaded with iron, calcium and is a cereal pulse combination, which makes it a complete protein.

Khapali wheat is rich in complex carbs, fiber, trace minerals, and amino acids.

-By Luke Coutinho, co-founder of You Care Lifestyle