Puran poli

Name: Puran poli
Total time: 7200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 250 gm chana dal; 200 gms jaggery; 1 litre water; 1 tbsp Cardamon powder; 1 tbsp dry ginger powder; 1 tbsp fennel seed powder; 1/2 tsp nutmeg powder; 1 cup whole wheat flour; Pinch salt; as needed Water; 2 tbsp warm oil; as needed Ghee for applying on polis

Kavita Ns @food_ish

Mumbai

Most festivals in Maharashtra are not complete without puron polis. Holi, Dassera, Diwali become more special with these lip-smacking polis. I usually make them on every special occasion as my kids love them a lot. And it's one of my favorite traditional recipes. This recipe is very special for me as its adapted from my paternal grandmother. She used to make magical puran polis and they used to be so huge in size, almost falling off from the edge of the tawa that we could only eat one at a time.
#holi21
#traditional

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Ingredients

2 hours

4 people

FOR THE PURAN (stuffing)
250 gmchana dal
200 gmsjaggery
1 litrewater
1 tbsp Cardamon powder
1 tbsp dry ginger powder
1 tbsp fennel seed powder
1/2 tsp nutmeg powder
for the dough
1 cupwhole wheat flour
Pinchsalt
as neededWater
2 tbsp warm oil
as neededGhee for applying on polis

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Steps

2 hours

1

Soak chana dal for two hours. Soaking will help in cooking the dal faster.
2

After two hours,boil the chana dal with 1litre of water. Cover the vessel with a lid and keep 1 cup water on the lid so that the dal doesn't stick at the bottom of the vessel.
3

Once dal is boiled,and splits when pressed between two fingers,strain the water and keep the water in another vessel. Do not discard the water. We can use this water for making katachi aamti (spicy curry)
4

Take jaggery in a pan on low heat. Once its melted, add the strained chana dal and let it mix together well.
5

Now let it cool a little bit.while still warm, use a blender or electric whisk to blend the puran. You can get puran patra for this step.but as I don't have it, I use an electric whisk. It's much easier and less time consuming for me.
6

After blending, the PURAN will look like this...smooth like a paste
7

After the PURAN is cooled down, add the spices. Fennel seeds powder is the magical ingredient here.
8

Mix everything together and our delicious puran is ready.
9

For the dough, take the whole wheat flour. Add a pinch of salt. Add 1tblsp oil and start to knead the dough using water. Dough should be little more softer than chapati dough. Add the remaining oil and knead for minimum 15 minutes.
10

Let the dough rest for at least 2 hours.
11

Now while preparing the puran polis, take a small ball of dough and using your fingers make a bowl in the center of the ball and stuff the PURAN in the center. Puran should be double than the dough ball. Same as we do for aloo paratha.
12

Cover the DOUGH bowl from all the sides and close the edges to form a ball. Flatten the stuffed ball with your fingers and start rolling the poli.
13

Do not turn the polis while rolling. Just roll from side to side..so that the stuffing also spreads evenly.
14

Heat a tawa and place the poli on the tawa. I use the back side of my aluminum tawa for puran polis as its smooth surface helps to flip the polis well.
flip the poli and apply some ghee all over and flip again. Take it out once it turns slightly brown from both the sides.
15

Relish these delicious lip smacking puran polis with ghee. We serve these polis with hot milk and jaggery syrup with lavish amount of ghee.

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Kavita Ns @food_ish

on March 28, 2021 10:40

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.