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1 cup - wheat flour
2 tsp - oil
Salt to taste
Water as required
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
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
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