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Lentilbread |

Puran a big smile and make your tummy and face happy by making this ayurdervic bread called puran poli. This recipe is from Indian Healthy Recipes.

Prep time: 1 hour

Cooking time: 1 hour

Makes: 6 breads

Ingredients filling:

100g chana daal

250ml water

75g brown sugar

1/2 tbsp ghee

1/4 tsp cardamom

Grates of nutmeg

Ingredients dough:

140g flour

Pinch of salt

Pinch of turmeric

1 1/2tbsp oil

1. Chana-ing Tatum do that sexy cooking dance

Rinse 100g chana dal in cold water. In fresh water bring the dal to a boil and then simmer until the dal has softened , around 15 minutes.

Make the dough whilst the dal boils. In a large bowl mix 140g flour, pinch of salt, pinch of tumeric together then add in 90ml water, adding more if needed - the dough should be soft and not sticky.

Drizzle over 1 1/2 tbsp oil and knead the dough until it is absorbed. Cover and leave to the side while you make the filling (puran).

Drain the dal of any liquid and then blend the dal with your peg leg into a paste (still in the OG saucepan). Add 75g brown sugar into the sauce pan and cook the puran until it is a thick paste that doesn't stick to the sides of the pot and most of the liquid has evaporated. Add 1/2 tbsp ghee, or butter whatever you have to hand. Stir until it leaves the sides of the pan clean, then add 1/4tsp cardomamon and a pinch o' nutmeg. Leave to cool.

2. Rollin' rollin' rollin' out a puri

Split your dough and your paste into 6 equal portions.

In the palm of your handle cradle a dough ball, like a precious baby, and then with the palm of your hand smack it down, like a less precious baby, until it is flat. Put a ball of the dahl paste in the middle and then bring the edges of the dough up and around the ball and pinch at the top to seal.

Gently pat the puran between your hands to flatten it.

Dust flour on the bread, your work surface and your rolling pin. Roll the bread out until it is as thin as it can go without ripping.

Repeat with the next five breads.

3. Griddleldy dee

Heat a pan up to a high heat and slap a puri in there, dusting off any excess flour before you do so. Once bubbles rise to the top, flip it over and spread over 1 tbsp ghee or butter over the top. Once the other side has got some blisters, flip the bread back over and add ghee to the other side.

Remove from the pan and cook the next bread, stacking them as you go.

Serve with a mug of golden milk.

Dink and sink!

Food for Thought

Lizzy says: "I knew for a long time that I wanted to make golden milk for a wintery-pick-me-up and this was a suggested dish to serve alongside. The two are supposed to be a breakfast that is good for you ayrvedervically. However, I found the bread really hard to digest, because of all of the heavy grains.. I did like the taste though, which surprised me! Probably because it was a lot like a peshwari naan.. I would maybe make this again as a side to dinner, but not in a hurry. 5/10"

Kate says: "This was a fairly work-intensive breakfast but really nice especially alongside a cup of golden milk the flavours balanced really well. They did really remind me of peshwari naans though but that could also because I did not buy chana daal, but yellow lentils which I thought were chana daal perhaps giving them too much of a savoury flavour... I'm not sure I would make them again because I think I prefer the savoury version with potatoes but it was still fun to try out 6/10 "

5.5/10 Gasps


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