Puran
poli is a flat bread stuffed with a sweet lentil filling made from skinned
split chana dal (Bengal gram) and jaggery or sugar. In Marathi language, the
stuffing is called puran and the outer covering is called poli.
It
is made on the occasion of festivals like Ganesh Chaturthi, holi and many more.
Several types of puran polis are made but one made with split Bengal gram is
more popular. It is very easy to cook and stays good for 2-3 days.
I
always make Puran poli with wheat flour and all-purpose flour, but it can also
be made with only all-purpose flour. There are two ways to roll puran poli; one
is using flour called ‘pitha varchi poli’ and another is with oil called ‘tela
varchi poli’. The one I am sharing today is ‘pitha varchi poli’ (flour is used
while rolling).
Puran Poli is serve hot with amti or kadhi along with ghee (clarified butter). Some folks like eating puran poli with milk as well. So choice is yours. But the end result is delicious.
Puran Poli is serve hot with amti or kadhi along with ghee (clarified butter). Some folks like eating puran poli with milk as well. So choice is yours. But the end result is delicious.
Step by step Puran
poli recipe:
Preparing puran-
- Wash and soak 1 cup chana dal in enough water for about 30 minutes to an hour.
- Add
chana dal in pressure cooker, add 3 cups of water and pressure cook until 4-6
whistles.
- Strain the dal and keep the water aside. (water can be used to make amti, an accompaniment with puran poli)
- Mash
boiled chana dal, add sugar or jaggery to it and mix well.
- Add it into pan and cook on medium flame, till mixture becomes thick and starts to leave sides of the pan.
- Add
cardamom powder and nutmeg powder.
- Keep
on stirring the puran mixture at intervals. Once it is dry and thick, switch
off the flame.
- Allow the puran to cool down completely and strain the puran with the help of puran yantra (If not available, use strainer).
Preparing the
dough-
- Take 1/2 cup all-purpose flour and 1 cup whole wheat flour in a deep bowl. Add salt, oil and mix
well.
- Add water little at a time and knead the dough again until it becomes really soft. Kneading dough nicely is a key to make nice and soft puran poli.
- This dough has to be little soft and loose. Cover it and let it rest for an hour.
Preparing puran
poli-
- Take a medium sized dough ball and pat it in such a way that it gets bowl like shape, approx. 2-3 inches in circumference. Place small portion of puran mixture in the center of the dough.
- Bring
the edges together towards the center and join them. Seal
the edges and sprinkle some flour and start rolling the dough.
- Make a medium to large size poli; depends upon the size of the dough and puran filling you took. Place the rolled poli on a heated tawa or griddle.
- When
one side has light brown spots, turn over and cook the other side as well.
- When
both sides are cooked apply ghee. The puran poli will puff up. The poli should
be cooked well with brown spots.
- Make all the puran poli in
the same way and stack.
Puran poli recipe
below:
Puran
poli- is stuffed sweet flat bread, made with split Bengal gram and sugar or
jaggery.
AUTHOR:
Monali
RECIPE
TYPE: Main
CUISINE:
Maharashtrian
SERVES:
6-8 puran polis
INGREDIENTS (measuring cup used, 1 cup=237
ml)
For puran (stuffing)-
For dough-
DIRECTION
Preparing puran-
Preparing the dough-
Preparing puran poli-
TIPS
SERVING SUGGESTION
Serve
puran poli hot with milk and a dollop of ghee over it!
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