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Protein-rich coconut and paneer puranpoli recipe

This dish is high in protein and very delicious too.

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Written By: Agencies | Updated : September 26, 2013 5:22 PM IST

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Coconut and paneer puranpoliCoconut and paneer puranpoli, an unusual but delectable variation of the traditional puranpoli, this sweet delicacy is a must try. All those with a sweet tooth will go gaga over this because it is not only yummy but also healthy and protein-rich. Ensure you cook the paneer well till it is dry, so that the stuffing is not soggy.

Preparation Time:
Cooking Time:
Makes 6 puranpolis

Ingredients

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For The Dough
3/4 cup whole wheat flour (gehun ka atta)
3/4 tsp oil

For the stuffing

1 tsp ghee
1/2 cup grated paneer
3/4 cup freshly grated coconut
2 tbsp powdered mixed nuts
(almonds, cahewnutsand pistachio nuts)
3 tbsp powdered sugar
1/4 tsp cardamom (elaichi) powder

Other ingredients

1/4 tsp oil for kneading
whole wheat (gehun) flour
2 tbsp sesame seeds (til)
1 tbsp ghee for cooking

Method

For the dough

  1. Combine the wheat flour and tsp of oil in a bowl and knead into a loose dough adding enough water. Cover with a wet muslin cloth and keep aside for 15 minutes.
  2. Knead again using the remaining tsp of oil till smooth and keep aside.

For the stuffing

  1. Heat tsp of ghee in a non-stick pan, add the paneer and saut on a medium flame till all the moisture evaporates and paneer becomes dry. Keep aside to cool.
  2. Heat the remaining tsp of ghee in the same pan, add the coconut and saut on a medium flame till it turns light pink in colour. Keep aside to cool.
  3. Add the paneer, powdered nuts, sugar and cardamom powder and mix well. Divide it into 6 equal portions and keep aside.

How to proceed

  1. Divide the dough into 6 equal portions and roll out a portion into a 75 mm (3") diameter circle using little flour for rolling.
  2. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
  3. Sprinkle 1 tsp sesame seeds and roll out again into a 125 mm (5") diameter circle using a little flour for rolling.
  4. Cook on a tava (griddle) using tsp of ghee till light brown spots appear on both the sides.
  5. Repeat with the remaining ingredients to make 5 more puranpolis. Serve immediately.

Here is the original recipe source: Coconut and Paneer Puranpoli by Tarla Dalal.

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