Recipes · Indian · Bread
Puran Poli (Sweet Stuffed Flatbread)
One serving has 328 kcal and 10 g protein, and at least a fifth of a woman's daily need of manganese (129%), folate (45%), copper (34%), selenium (29%), thiamin (25%) and phosphorus (24%). Ready in 500 minutes.
- Preparation: 420 min
- Cooking: 80 min
- Makes: 1 serving (107 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 30 g Chickpeas, dried
- 20 g Sugar, brown
- 0.2 g Cardamom
- 0.1 g Nutmeg
- 25 g Flour, whole wheat
- 6 g Ghee
- 25 g Water
- 0.3 g Salt
Method
- Makes 6 stuffed flatbreads; the quantities here are for one, so multiply everything by 6 to feed a family.
- Soak the chickpeas overnight, then boil in fresh water 45-60 minutes until very soft; drain well.
- Mash the cooked chickpeas with the jaggery, cardamom and nutmeg over low heat, stirring until it forms a thick, dry paste that holds its shape; cool completely.
- Knead the whole wheat flour with the salt, a little of the ghee and enough water into a soft, pliable dough; rest 20 minutes.
- Roll a portion of dough into a small disc, place a ball of the sweet filling in the center, gather and seal the dough around it, then roll out gently into a thin round.
- Cook on a hot griddle over medium heat with a little ghee on each side, 2-3 minutes per side, until golden-brown spots appear.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 328 kcal | 15% |
| Carbohydrates | 56.7 g | |
| Water | 30.3 mL | |
| Fiber | 6.4 g | 22% |
| Protein | 9.5 g | 20% |
| Tryptophan | 0.1 g | |
| Threonine | 0.32 g | |
| Isoleucine | 0.38 g | |
| Leucine | 0.66 g | |
| Lysine | 0.5 g | |
| Methionine | 0.14 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.5 g | |
| Tyrosine | 0.22 g | |
| Valine | 0.4 g | |
| Histidine | 0.26 g | |
| Fat | 8.5 g | |
| Monounsaturated | 2.2 g | |
| Polyunsaturated | 1.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.2 g | |
| Saturated | 4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 15.4 mg | |
| Calcium | 44.2 mg | 4% |
| Copper | 0.31 mg | 34% |
| Iron | 2.4 mg | 13% |
| Magnesium | 60.6 mg | 20% |
| Manganese | 2.3 mg | 129% |
| Phosphorus | 166 mg | 24% |
| Potassium | 336 mg | 7% |
| Selenium | 15.7 µg | 29% |
| Sodium | 131 mg | |
| Zinc | 1.5 mg | 19% |
| Thiamin (vitamin B1) | 0.27 mg | 25% |
| Riboflavin (vitamin B2) | 0.11 mg | 10% |
| Niacin (vitamin B3) | 1.7 mg | 12% |
| Pantothenic acid (vitamin B5) | 0.65 mg | 13% |
| Pyridoxine (vitamin B6) | 0.27 mg | 21% |
| Folate (vitamin B9) | 178 µg | 45% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 39.4 mg | 9% |
| Vitamin A | 51.3 µg | 7% |
| Vitamin C | 1.2 mg | 2% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.59 mg | 4% |
| Vitamin K | 3.7 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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