|Traditional pooran poli.|
Making a pie out of pooran was an impromptu idea that paid off completely. Cardamom and nutmeg scented pie crust is filled with soft pooran and topped with ghee just before serving. Serve it warm or cold, both are equally delicious. The best part is pie crust can be made ahead of time and stored in the fridge until you are ready to bake it and/or fill it .
The ingredients makes 1 8" pie.
For pie crust-
1 cup wheat flour
1/2 cup all purpose flour
2 tb spoon sugar
3/4 tea sp baking powder
1/2 tea sp cardamom powder
1/4 tea sp freshly ground nutmeg
4 tb spoon cold butter, diced into pieces
3-4 tb spoon cold water
For pooran filling-
1 and 1/4 cups chana daal
2 and half cups of water
1 and 1/4 cups grated jaggery
1 tea spoon cardamom powder
1/2 tea spoon freshly ground nutmeg
Start by making the Pooran. Pressure cook chana daal with water until soft (4-5 whistles). Once cooked , remove from pressure cooker and keep aside to cool.Once cooled, transfer cooked daal to food processor and pulse a few times just to make it smoother. Don't puree it, you still want some texture. Transfer the smooth daal into a medium size heavy bottom pan. Add jaggery and cook on medium heat until the jaggery is melted and mixture starts to move with the spoon. Add cardamom and -nutmeg powders and mix well. Set aside to cool. Test the done-ness of the pooran by taking a spoonful of pooran between your palms and roll it to make a soft ball. If it becomes a ball, its done. If too dry or crumbly add couple of tablespoons of milk and mix well.
To make pie crust, mix together whole wheat flour, all purpose flour, sugar, baking powder,cardamom powder and nutmeg powder. Add diced butter and mix the butter into the dry ingredients with your fingers to make crumble like consistency. Add little cold water at a time until you have a dough ball. Transfer the ball into a plastic wrap and refrigerate for at least an hour.
To make the pie, grease the pie plate with butter. Roll the crust about 1/2 inch thick to a circle little larger than the pie plate.Transfer carefully onto the pie plate and gently press into the form on the pan. Trim excess dough with knife . Poke holes at the bottom of the pie (this ensures that pie crust does not rise) and bake in 350 F oven for 25-30 minutes, until the pie crust is golden brown.Cool the crust completely and fill with pooran and refrigerate for up to 4 hours. Cut into pieces and serve.
PS- Ignore the flowers on top of the pie. They are made out of the excess pie crust dough.