Puran Poli Phyllo Pocket - By Chef Anant Bansode

Puran poli is an Indian sweet flatbread, popular in the state of Maharashtra infused with baklava.

Ingredients:

For Puran Stuffing:

• Dry ginger powder (ground ginger) - 8 Gm

• Nutmeg powder - 2 Gm

• Green cardamom powder - 5 Gm

• Fennel powder - 2 Gm

• Chana Dal - 240 Gm

• Jaggery, Crushed - 240 Gm

• Ghee - 25 ml

For Wrapping:

• Phyllo Sheets - 4 Nos

• Ghee - 50 ml

For Syrup:

• Jaggery - 250 Gm

• Cardamom Powder - Pinch

• Water - 150 ml

Method:

1. Rinse the chana dal thoroughly in water. Soak the chana dal for 30 minutes to one hour and then drain the water.

2. Gradually add castor sugar & whip until soft peaks form.

3. Allow the pressure to release naturally in the cooker, then strain the cooked dal. Keep the dal in the strainer for several minutes so that all the stock is drained. The cooked lentils have to be drained well.

4. Fry the dry ginger powder, nutmeg powder, green cardamom powder, and fennel powder for a few seconds on low heat; this will help the natural oils in the spices to awaken and taste more flavorful.

5. Add the cooked chana dal and grated jaggery. Stir and let the puran mixture cook on low heat till the mixture becomes dry, adding the ground spices.

6. Mash the puran mixture very well with a potato masher or strainer. Thoroughly mashing the lentils is crucial to prevent the dough from cracking or tearing while rolling.

7. Lightly heat ghee in a pan on low heat and add the ground spices. Once mixed properly, add the mashed puran mix.

8. Now take a phyllo sheet and apply melted ghee on the surface.

9. Layer 5 sheets of phyllo like lamination.

10. Cut the lamination into 3" X 3" square shapes.

11. Apply puran stuffing in the middle, then fold the four corners into the center.

12. Bake at 190 degrees Celsius for 20 minutes until golden brown.

13. Once baked, pour the syrup on top and serve hot.