Oil Puran Poli (Parbhu Style)

This traditional delicacy from the Pathare Prabhu community transforms simple lentils and wheat into a luxurious, sweet flatbread known as 'Tel Pili'. Distinguished by its unique preparation method, the dough is beaten to extreme elasticity and cooked with generous amounts of oil rather than the traditional ghee roasting. The result is a remarkably thin, tender, and aromatic sweet bread filled with cardamom-spiced chickpeas that melts in the mouth.

Ingredients

1 pound Split chickpeas (Chana Dal) (Originally '1 ratal'. Use fresh, high-quality dal.)
2 pounds Granulated sugar (Originally '2 sher'. Can be adjusted to taste, though traditional recipes are quite sweet.)
1 pound Fine semolina or All-purpose flour (Originally 'fine wheat rava'. Use very fine chiroti rava or maida.)
2 cups Vegetable oil (Originally '1 sher sweet oil'. Used for kneading and frying. Peanut or sesame oil is traditional.)
2 tablespoons Cardamom powder (Originally '2 tola'. Finely crushed.)
4 tablespoons Ghee (Originally '1 navtank'. Used for the dough.)
1 cup Water (Estimated quantity for binding dough. Use as needed.)

Instructions

1Mix the ghee into the semolina (or flour) thoroughly. Add enough water to bind it into a stiff dough. Cover and let it rest while you prepare the filling.
2Boil the split chickpeas until tender but not mushy. Drain excess water. Mash the lentils and cook them in a heavy pot with the sugar, stirring constantly until the mixture thickens into a soft solid mass (Puran). Remove from heat. Mix in the cardamom powder and grind the mixture on a stone slab or in a food processor until perfectly smooth.
3Take the rested dough and mix in a little cold water to soften it slightly. Place it on a clean stone slab (or sturdy counter). Using a pestle or heavy rolling pin, beat and pound the dough for about 15 minutes, folding it over repeatedly. This process develops gluten and makes the dough extremely elastic. Finally, transfer to a plate, apply oil to your hands, and knead well until the dough is soft and pliable.
4Heat a flat iron griddle or tawa over medium heat. Take a small portion of the elastic dough and stuff it generously with the sweet lentil filling, sealing it completely. On a greased surface (using oil, not flour), gently flatten and pat the stuffed dough into a thin circle. Transfer to the hot griddle. Cook on both sides, applying oil liberally, until golden brown spots appear and the bread is cooked through.