Puran Poli: Indian Coconut and Jaggery Stuffed Flatbreads

In a large bowl, combine the all-purpose flour and turmeric powder. Gradually add water and knead to form a soft, pliable dough. Add 1 tablespoon of ghee and knead for another 2 minutes until smooth. Cover and let rest for 15 minutes.

For the filling, combine grated fresh coconut, grated jaggery, and cardamom powder in a small saucepan. Cook over medium heat for 5-7 minutes, stirring constantly, until the jaggery melts and the mixture thickens slightly. Remove from heat and let cool completely.

Divide the dough into 8 equal portions. Roll each portion into a small, thin disc (about 3 inches in diameter).

Place 1 tablespoon of the cooled coconut-jaggery filling in the center of each dough disc. Bring the edges of the dough together to seal the filling inside, forming a ball.

Gently flatten each filled ball and roll it out into a thin pancake, about 5-6 inches in diameter, using a little flour to prevent sticking.

Heat a griddle or non-stick pan over medium heat. Cook each pancake for 1-2 minutes per side, until golden brown spots appear.

Brush each side with a little ghee while cooking to enhance flavor and achieve a crispier texture. Serve warm.