Happy Holi! : Puran Puffs (Sweet Lentil stuffed Puff Pastry)

Puran Poli PuffsHoli Hain! The mention of Holi makes my heart feel so happy. And warm. The warm feeling you get when you think of fun things that you used to do on Holi like fooling around with friends, playing pranks on strangers (only when I was a teenager 🙂 ), throwing tons of water and color on each other and of course gorging on ‘Puran Polis’ that my mom would make! And Holi being a harbinger of spring too, it is just the best of all festivals! Good weather and good times are here folks!  Yippy!

DSC_1366Puran Polis are a traditional sweet dish prepared in Maharashtra. I had posted the recipe for puran polis before.  Late Last year when our friend Vaishali visited us she prepared puran polis for me that I ate for every single meal for all of 2 days! Now because of my arthritis making polis (chapatis) is arduous and actually out of bounds for me. Hence I decided to be innovative and try something different. I don’t know how the idea came to me …I probably dreamed it not sure 🙂 …but I thought of stuffing the puran into puff pastry!

DSC_1388It was my easy way out but actually turned out to be so good! Was a big hit with my children and my hubby as well who generally does not like sweets much. I overfilled them with the puran (yeah I love it so much!) and so you can see the filling oozing out of the puffs…Wow! I am so happy 🙂

Bringing these delicious puffs to Throwback Thursday this week. Also bringing these yummy treats to Fiesta Friday where this week  Natalie @ Kitchen, Uncorked and Hilda @ Along The Grapevine are co-hosts.

Puran Puffs (Sweet lentil stuffed puff pastry)

  • Servings: Makes 18 puff pastries with extra stuffing
  • Time: about 1 hour 30 minutes
  • Difficulty: Moderate
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Ingredients:

For the Puran (stuffing):

  • 2 cups pre-soaked chana dal(slit chickpea lentils)
  • 2 cups water
  • 1 cup jaggery,shredded
  • shredded fine 2 tsp elaichi(cardamom powder)
  • 2 frozen Puff Pastry sheets, thawed

Method:

Wash the chana dal thoroughly (2-3 times with cold water) and then soak  for about 3-4 hours in a large vessel.

Take a medium size cooking pot and cook the chana dal by placing on medium heat with 2 cups water. Cover and cook however check periodically and skim the scum that appears.

The dal should cook in about 10-15 minutes. Check to see if all water is gone and test doneness by taking a lentil in your hand and touching to see if it is totally soft. If you feel any hardness, add a little more water and cook for another 5 minutes or so covered.

When the lentils are completely done and all water almost gone, add the shredded/powdery jaggery and mix to mix and dissolve the jaggery. Stir on low heat to get a smooth thick pasty mixture. Turn the heat off.

Add the cardamom powder and mix again. Use a potato masher to mash the mixture further to get really smooth consistency. (or You could also use a food processor or a hand blender to make this really smooth ). Let the stuffing cool for 30 minutes at least.

To make the puffs, place the pre heat oven to 350 deg F (180 deg C).

Take the thawed (follow instructions according to brand) puff pastry sheet and cut each sheet into 3 vertically and then cut each sheet further into 3 squares to get 9 squares.

Fill the puran into a square of puff pastry and fold into a rectangle using a little water to seal the edges.

Place the puffs on a baking tray lined with al foil and Bake them at 350 deg F (180 deg C) for 15-20 minutes on one side . Then flip them and bake again for another 10-12 minutes until both sides are crispy and golden brown.

Notes: For detailed step-wise pictures for making puran, check my puran poli post.

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