Diabetic Puranpoli : Can you imagine festivals or weddings without Puranpoli? This classic sweet is a favourite across the country, called by different names and made with minor variations. If a month goes by without any special occasions, then people even go ahead and make it as a no-reason Sunday treat! For those of you who are so fond of this traditional delicacy, here is a diabetic-friendly version made with sugar substitute and minimal ghee. Chana dal, with its low glycemic index, is always a good food for diabetics to have, as is fibre-laden whole wheat flour. All in all, this is a real treat for your mind and body. The wastage that is there when the sides are cut of the circle can be all put together and used later to make rotis.

Soaking time:  2 hours   
Preparation Time:    
Cooking Time:    
Total Time:    
Makes 4 puranpolis

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
2 tbsp low-fat milk , 99.7% fat-free
1/2 tsp oil

For The Filling
1/2 cup chana dal (split bengal gram)
1 tbsp sugar substitute
2 1/2 tsp readymade milk masala powder

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 tsp ghee for cooking

Method

For the dough

  1. Combine all the ingredients and knead into a soft dough using enough water.
  2. Cover the dough with a lid and keep aside for 15 minutes.

For the filling

  1. Clean, wash and soak chana dal in enough hot water for 2 hours.
  2. Drain the soaked chana dal, add ½ cup of water and cook in a pressure cooker for 2 whistles.
  3. Allow the steam to escape before opening the lid.
  4. 4. Lightly mash the cooked dal, add the sugar substitute , milk masala powder and mix well.
  5. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

  1. Divide the dough into 8 equal portions.
  2. Roll 2 portions into a 100 mm. (4”) diameter circle using little whole wheat flour for rolling.
  3. Place 1 circle on a clean, dry surface, place a portion of the filling on the top of the circle in the centre.
  4. Cover it another rolled circle and remove the edges with the help of a pizza cutter. Roll again into a 100 mm. . (4”) diameter circle using a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) and cook it on a medium flame, using ¼ tsp of ghee, till it turns light brown in colour from both the sides.
  6. Repeat steps 2 to 5 to make 3 more puranpolis.
  7. Serve immediately.

Nutrition Value

Value per puranpoli % Daily Values
Energy 211 cal 11%
Protein 8.4 g 15%
Carbohydrates 37.1 g 12%
Fiber 6.8 g 27%
Fat 3.6 g 5%
Cholesterol 0 mg 0%
VITAMINS
Vitamin A 67.4 mcg 1%
Vitamin B1 (Thiamine) 0.2 mg 20%
Vitamin B2 (Riboflavin) 0.1 mg 9%
Vitamin B3 (Niacin) 1.7 mg 14%
Vitamin C 0.3 mg 1%
Vitamin E 0.2 mg 1%
Folic Acid (Vitamin B9) 45.6 mcg 23%
MINERALS
Calcium 37 mg 6%
Iron 2.5 mg 12%
Magnesium 66.1 mg 19%
Phosphorus 171.6 mg 29%
Sodium 27 mg 1%
Potassium 257.2 mg 5%
Zinc 1 mg 10%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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