Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ kg toor dal
- Salt to taste
- 1 tsp cardamom powder
- ½ kg jaggery
- ½ kg wheat flour (maida)
- 100 ml oil
- 1 tsp ghee
Directions
Wash and boil the toor dal with water and ½ tsp salt until soft.
Cool slightly and strain the dal using a strainer .
Add cardamom powder and jaggery to the dal, then grind to make a fine paste. If the paste is sticky, keep it on the heat to dry up completely. This is known as "puran".
Knead flour with ½ tsp salt and enough water to make a dough . Do not make the dough hard.
Add oil, and knead the dough again until the oil is absorbed.
Prepare an equal number of balls from the dough and puran.
Roll out dough balls to make small un-cooked chapati.
Stuff each uncooked chapati with a ball of puran.
Roll them again into stuffed chapati just like stuffed paratha. It is called "poli".
Heat a griddle and fry each poli.
Brush ghee on both sides when done.