Ingredients

• For dough:
• 1 cup - wheat flour
• 2 tsp - oil
• Salt to taste
• Water as required
• For stuffing:
• 1 cup - chickpea, soaked for about 4-6 hours
• 1 tbsp - ghee
• 3/4 cup - sugar
• 1/4 tsp - cardamom powder

How to Make Mini Puranpoli

• For stuffing:
• Pressure cook chickpea for 4 whistles and drain out excess water.
• Heat ghee and add cooked chickpea into it.
• Add sugar and cardamom powder and keep stirring it for nearly 8-10 mins till the stuffing is mushy.
• When it cools make small sized ball from this paste .
• For dough: Blend all the ingredients under "for dough" in a mixing bowl, knead the dough well and allow it to stay for 15 mins.
• Divide the dough into lemon sized balls.
• Now dust the ball with flour, roll it into a small circle and place the stiffing in the centre.
• Seal the edges by pulling the edges together to make a ball.
• Place the ball with sealed side down, flatten with fingers and roll into a circle.
• Heat a skillet and place the puranpoli on it and cook till golden brown.
• Recipe Courtesy: My Own Food Court