Puran Polis or Ubbatis

Recipe Type : Indian                  Yield : 10 nos.                 Cooking Time : 25 mins
Preparation Time : 15 mins       Soaking Time : 3 hours     Total Time: 4 h + 1h

Ingredients:
For outer layer
1 cup All-purpose flour (maida)
1/2 cup canola or vegetable oil
1/4 tsp salt
1/4 cup + 2 tbsp water
3/4 tsp turmeric powder

For stuffing
1 cup jaggery powder
2 cup water
1/2 cup split chickpeas (chana dal)
3/4 tsp cardamom powder

Method:
For outer layer
1. In a bowl add All-purpose flour, salt, turmeric powder, 1/4 cup of oil and 1/4 cup + 2 tbsp of water. Mix well for 10 mins.
2. Pour 2 tbsp oil on top of this mixture. Keep aside for minimum 4 hours.

For Stuffing
1. In a pressure cooker add soaked split chickpeas and 1 cup of water. Cook for 3 whistles.
2. Mash cooked split chickpeas or use blender. Keep aside.

3. Heat a thick bottom sauce pan. Add jaggery powder and 1 cup of water. Cook till jaggery melts.

4. Now add mashed chickpeas and cardamom powder. Mix well. Cook on medium flame. Keep stirring.

5. It may take 15 minutes to form a thick mass. Allow to little cool down a little.

6. Prepare 10 small balls from this mixture.

Final Preparations :
1. From the outer layer prepare 10 small balls.

2. Flatten out one outer layer ball on a plastic sheet or butter paper (greased with oil), and use it to cover one of the balls made for stuffing. Flatten out the stuffed ball, ensuring the stuffing doesn't come out. You may use rolling pin, or just bare hands to flatten the balls. Follow the same procedure for remaining ball pairs.

3. Heat a pan. Place flattened Puran polis or ubbatis on the pan and cook on both sides, one at a time.

4. Relish with clarified butter or ghee.