This year I got to pay it forward by praying for my daughter's well-being and long life. Of course, there was puran involved. Instead of making poli though, I prepared Kadabu - Indian style whole wheat empanadas stuffed with sweet Puran. Kadabu/Kadubu are better known in South India, although the preparation is different. While puran kadabu are made with wheat flour, other versions are either made with all purpose flour or rice flour, and the stuffing is often made of grated coconut instead of chana daal. Puran Kadabu are not very well known; for that matter my husband had never eaten them. But I am quite a fan. The good thing is you don't have to strain puran through food mill to make it smooth. In fact, coarse puran with a bite tastes really good in kadabu.
I saved the chana daal broth and some daal itself to make Katachi Amati which was served with rice, ghee, sweet lime pickle, and yogurt - yes, all home made! I can't even begin to tell you how happy I am to be making fresh yogurt at home every day since last week. Our nanny got us the starter and I couldn't have been more pleased with the results. Anyway, that may warrant its own post.
Puran Kadabu/Indian Sweet Split Chickpea-filled Empanada
1 Cup split chickpea/chana daal
3/4 Cup grated jaggery
1 Teaspoon cardamom powder
Couple of pinches salt
2 Cups whole wheat flour
1 Teaspoon oil
1/4 Teaspoon salt
Water as needed
Oil for frying
- Knead the dough by combining whole wheat flour, oil, salt, and enough water to form a stiff, firm dough. Cover and keep aside.
- One the side, pressure cook chana daal until cooked well (4-5 whistles).
- Once the daal is cooked, remove excess water (you can save the broth to make katachi amati). Add jaggery to the daal and start cooking until most of the water evaporates, and the mixture stops sticking to the pot. Add salt and cardamom powder and mix well. Puran or the stuffing is done.
- Make large marble sized dough ball and roll it out thinly just like you would a puri.
- Take a decent amount of puran, approximately a golf ball size, so that you have a handsomely stuffed kadabu. Place it one one side of the round puri and press to form a half moon.
- Fold the other side of puri over and press two sides gently to seal. Make sure the kadabu is sealed properly otherwise frying oil will get inside and burn puran.
- To make the kadabu look pretty, gently press the tip of a fork into the sealed edges, and cut any uneven ends with a knife. Alternatively, you can use a Karanji Cutter if you have one.
- Fry on medium heat until golden brown. Kadabu will puff up when fried. It will soften once cooled.