Vedhmi (Sweet Stuffed Flatbread)
Puran poli or vedhmi is a sweet version of stuffed chapati from the Gujarat in the Indian subcontinent. It is mainly stuffed with toor dal, but some people use chana dal.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 12 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Wash and boil the toor dal with water and ½ tsp salt until soft.
- 02
Cool slightly and strain the dal using a strainer.
- 03
Add cardamom powder and jaggery to the dal, then grind to make a fine paste. If the paste is sticky, keep it on the heat to dry up completely. This is known as "puran".
- 04
Knead flour with ½ tsp salt and enough water to make a dough. Do not make the dough hard.
- 05
Add oil, and knead the dough again until the oil is absorbed.
- 06
Prepare an equal number of balls from the dough and puran.
- 07
Roll out dough balls to make small un-cooked chapati.
- 08
Stuff each uncooked chapati with a ball of puran.
- 09
Roll them again into stuffed chapati just like stuffed paratha. It is called "poli".
- 10
Heat a griddle and fry each poli.
- 11
Brush ghee on both sides when done.
- 12
Serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Bracknell; view original image record .
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