Mango Puran Pudi

Everyone knows I love mango. Fresh roti wih freshly cut ripe mango, aam ras and puri, mango murabbo, mango milkshake, mango lassi, mango mojito, mango icecream, mango barfi, anything with mango is my favorite. So why not Mango Puran Pudi...this was my experiment while I made puran pudi last weekend. I made a new batch of puran cooked with mango pulp. I should confess: this was just delicious!! Mango puran pudi is a unique idea and it is fun to make small puran pudi to be enjoyed as a sweet dish or a side in Gujarati Thali.

Puran Pudi is a stuffed flat bread. The stuffing in this is made of lentils and sweetened with sugar or gud and mashed together. Puran Pudi is a Gujarati a specialty and every region; be it Gujarat, Maharashtra or Southern Indian states have their recipe of cooking this during special occasions. Since it is the season of Mangoes in India, this recipe is perfect during Mango party! I used canned Mango pulp that is easily available in the Indian stores in the US. You can use fresh ones too.

I am publishing this recipe on the auspicious day of Gudi Padwa and Navratri, and wishing everyone best for themselves and their family!

Ingredients (To make 8-10 small puran pudis)
1/2 cup toor dal (split pigeon peas)
1 cup water
2 tbsp. sugar
1+1/2 cup mango pulp
1/2 tsp. cardamom powder
For the dough
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tbsp. oil
1/2 cup water to make the dough
Dry flour for dusting and rolling puran pudi
More ghee to spread over cooked puran pudi

• Wash and soak toor dal in 1 cup of water for and hour.
• Remove water. Add 1 cup of water and cook over low heat till water evaporates.
• Add mango pulp and sugar and continue cooking while stirring occasionally till it forms a thick paste. It will further thicken and dry out on cooling.
• Add candamom powder and turn off the heat. 
• Make the dough: you can use whole wheat flour for this recipe. Or mix whole wheat and all purpose flour, oil, and water to make a soft dough. Knead it for 2-3 minutes.  Cover and keep it aside for 15-20 minutes. 

To make puran pudi:

• Divide the dough and prepared puran into 8-10 equal number of parts and roll them to form a ball.
• Take one ball of dough. Lightly dip into dry flour and roll to make a 3 inch diameter disc. 
• Place a ball of puran in the center of the disc.
• Bring the sides of dough together and seal them well.
• Gently press to flatten the ball.
• Sprinkle dry flour on the bottom and top of the stuffed dough.
• Gently roll it to form a 3 inch diameter disc.
• Place it on a medium hot griddle and roast on both sides till you get nice even brown spots.
• Remove from the griddle and apply more ghee. Use a spoon to prick puran pudi so that ghee seeps in well.
• Serve with more ghee! :)

 Here is step-by-step pictorial recipe:

Wash and soak toor dal in 1 cup of water for an hour. It will expand and cook faster.
Remove water. Add 1 cup of water and cook over low heat till water evaporates.
Add mango pulp and sugar and continue cooking while stirring occasionally till it forms a thick paste. It will further thicken on cooling

Add candamom powder and turn off the heat. Let the mixture completely cool. 

Divide the dough and prepared puran into 8-10 equal number of parts and roll them to form a ball.
Take one ball of dough. Lightly dip into dry flour and roll to make a 3 inch diameter disc.
Place a ball of puran in the center of the disc.
Bring the sides of dough together and seal them well.
Gently press to flatten the ball.
Sprinkle dry flour on the bottom and top of the stuffed dough.
Gently roll it to form a 3 inch diameter disc.
Place it on a medium hot griddle and roast on both sides till you get nice even brown spots.
Remove from the griddle and apply more ghee. Use a spoon to prick puran pudi so that ghee seeps in well.

Wishing you all a Very Happy Hindu New Year!

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