Mother’s Day is just around the corner, I have got the most perfect treat for your mom. Gari rotli/ puran poli puffs!! My MIL came up with this recipe when her kids were younger. It happened because she had left over stuffing from gari rotli. So she stuffed it into puff pastry and my husband LOVED it. He told me about it and of course we had to make it again, because I knew you guys would love it. I added the saffron glaze and sliced nuts to it, VIOLA!! It’s sweet and a bit salty from the puff party, it’s seriously a party in your mouth. It would be perfect for Mother’s Day brunch! I’m sure your family will enjoy this new take on puran poli/ gari rotli. I hope you guys like it. Please tag me @zheelicious and let me know what you think if you make it.
Stay happy, stay hungry!
- This recipe calls for extra stuffing so you can make gari rotli out of it as well. They freeze really well.
- If you are going to make gari roti then make it without nuts so that your roti doesn’t rip.
- If you don’t want to make roti but have left over stuff make them into little ladoos and top it with nuts.
- You can make them bigger and cut 6 rectangles from one pastry sheet and add double the stuffing.
|Prep time: 5 minutes||Cook time: 50 minutes||Total time: 55 minutes||Makes: 18 puffs|
- 2 cups of toor dal, washed
- 3 cups water
- 2 ¼ cup jaggery
- ⅓ cup ghee + more to brush onto the pastries
- 1 tsp cardamom
- 1 box of puff pastry (2 sheets), room temperature
- 2 tsp slivered almonds (optional)
- 2 tsp sliced pistachios (optional)
- ½ cup powdered sugar
- 1 tbsp milk
- Pinch of saffron
- Preheat your oven to 400 degrees.
- In a pressure cooker add the toor dal and water. Cook for about 4-5 whistles. You can also do this step in the instant pot. For Instant pot: toor dal + 2 cups of water, pressure cook on high for 10 minutes.
- Once the daal is cooked add jaggery to it and mix well. Cook on medium heat until the mixture starts to thicken (about 10 minutes), while stirring constantly. You will know if it’s done, when the spoon you are using can stand in the batter without falling. (pictured below).
- Add ghee and cardamom, stir for another 2-3 minutes.
- Take it out on a plate and divide the batter in half. Add sliced nuts (if using) on half.
- Dust flour onto your working space to ensure it doesn’t stick. Cut your pastry sheets into 9 squares. Fill about 1 tbsp of the batter with nuts on it and fold it over, in a triangle shape, press it close with your fingers ( you may need water to help seal the edges). With a fork seal the edges, poke a hole on top for ventilation. Repeat until all the puffs are filled.
- Brush the puff with ghee. Bake in the oven for 20 minutes or until they are golden brown.
- While the puffs are baking, make the glaze: Mix milk and saffron in a little bow, add it to the sugar until desired thickness. Set aside until ready to use.
- Let the puffs cool for 5-10 minutes then glaze them.
Follow My Blog
Get new content delivered directly to your inbox.