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Gujarati Vermi
Bhavna
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Servings
12
Vermi
Ingredients
For the Dough:
2
cups
Roti Atta - Whole Wheat Flour
2
tbsp
oil
1
cup
water or as needed
For the Stuffing:
1
cup
Toor Daal
(Pigeon pea)
1
cup
Sugar or Jaggery
1/4-1/2
tsp
Nutmeg powder or just use 1 tsp Cardamom
(Elaichi)
2
tbsp
Ghee - Clarified Butter to smear on Vermi
Instructions
To Make Wheat Dough
Mix the whole wheat flour and oil in a bowl. For two parts of flour add one part lukewarm water in the bowl.
Knead thoroughly with your fingers and make soft dough.
Rest the wheat dough for 15 minutes.
Divide the dough into 10 equal portions and keep aside.
To Make Puran Filling
Rinse the toor dal thoroughly in water and pressure cook it for 10 minutes.
Drain the excess water from boiled dal and mash it using spatula or spoon.
In a non-stick pan heat clarified butter (ghee) and add boiled toor dal. Add sugar and cook the mixture for 10 minutes till the mixture thickens.
Add the cardamom powder and mix well.
Let the puran mixture gets cool and divide it into 10 equal portions.
To Make Puran Puri
Roll out one piece of wheat dough into roti size dishes (3-4 inch diameter).
Place one portion of Puran mixture on rolled roti dough and fold the edges of dough. Seal the mixture properly by pinching the dough edges.
Apply pressure on dough using hand and flatten it. Again roll the dough filled with puran mixture carefully to avoid over spilling of puran mixture.
Cook the rolled puran puri on a tawa (pan) on both sides till it changes color to golden brown.
Repeat the process for remaining dough and puran mixture portions.
Apply clarified butter (ghee) on each puran puris and serve hot.