Soft Chickpea Pancacke

Pooran Poli

Ingredients

Maida           250 gm
Semolina          2 spoons
Ghee               4 spoons
Chickpea       100 gm
Jaggery          50 gm
coconut         25 gm
cardamom        1 gm

Mix maida, two spoons of semolina and two spoons of ghee with water to make a thick batter that can be rolled into balls.  Leave it aside for 2 hours.

Cook 100 gm chickpea in a Pressure Cooker or the oven.

Break jaggery into small pieces, mix with water and boil it for 5 minutes.

Add the cooked chickpea and stir.

Add grated fresh coconut and cardamom.

Grind the chicke pea, jaggery and coconut to a paste using a mixer grinder.

Take the maida batter and make small balls about the size of tennis balls. Flatten them a little,fill the centre with this chickpea-jaggery mix and roll it as a ball again.

Take a plastic sheet, smear it with ghee and flatten this ball in a circular shape. It will look similar to a roti.

Fry it on a flat pan with a little ghee. Roast well on both sides.

This Crisp Chickpea Pancake is tasty and healthy.

For a Non Crisp Pancake,the chickpea is cooked and added to jaggery without being powdered. The mixture is ground to a paste and used as a filler. The rest of the procedure is the same as given for Crisp Chickpea Pancake.

The soft chickpea pancake is soothing on the palate.