Puran ki Roti – Parathas stuffed with Lentil Halwa

It isn’t until you lose something that you realize how important something was. A few days back I was on the verge of losing my blog. My blog of years, which is very dear to me. I was asking for help around, but no one could, and those who could, were way out of my budget. But I did not give up, how could I? I prayed and alhamdulillah, out of nowhere a very hunble gentleman came to my rescue like an angel. This brother was so willing to help me out for nothing in return. I will never forget your selfless help and you will always be in my prayers.

And I realized how much I missed blogging about my family recipes, and documenting the stories that live in my heart and memories. With a little boutique business and along with a toddler, I was unable to give the attention to my blog that I used to before. But inshallah, I am back. You will all see me blog regularly and I will never take my blog for granted ever again.

Today I bring you a recipe that is very close to my heart, that screams my childhood, those beautiful afternoons, when after a small siesta, my mother would make a few of these absolutely wonderful rotis for us all to fill our stomachs with. We all enjoyed the rotis with so much joy and always looked forward to the the next time when mother would make them again.

Puran ki Roti – Parathas stuffed with Lentil Halwa
Makes – around 10 Rotis

Durum Flour – 1 1/2 cup
Ghee – 1 tbsp
pinch of salt
enough water to make dough
For Puran:
Chana Dal – 1 cup
Sugar – 1 1/4 cup
Green cardamom powder – 1/3 tsp
Oil – as required for toasting

Method:

1. Wash and soak chana dal in surplus water overnight.
2. The next day, drain the water and transfer to a pressure cooker. Add water to cover the dal and pressure cook until the dal is soft. Using a whisk or an immersion blender, blend until the dal is smooth. You can also grind it if you want. Transfer to a pan at medium high heat and add sugar and cardamom powder. Mix well and cook while stirring frequently until the dal resembles a thick paste and begins to sererate from the pan. Keep a close eye. Remove from heat and let it cool to room temperature. You can also make this ahead of time and store in refrigerator for upto a week.
3. To make dough, add flour, ghee and salt in a mixing bowl. Mix well then add water little by little. Form a soft pliable dough just like chapathi dough. Cover the dough and allow it to rest for an hour.
4. Make 10 lemon sized balls of both the dough as well as the prepared lentil mixture. Roll the dough flat just slightly using your hands, then place the lentil mixture ball in the center and wrap the dough around it completely to cover it well, just like you make stuffed parathas. Then flatten it slightly. Now using your rolling pin, roll it to a thick or thin poli. Dust flour if needed. Heat tawa pan and carefully place the rolled out roti on the tawa, drizzle oil and cook the roti on both sides until brown spots appear. Continue until all are done. Serve hot.

Luv,
Mona