PURAN POLI / पूरण पोली /A TRADITIONAL SWEETENED FLATBREAD FROM MAHARASHTRA
Anything prepared with jaggery is always on the top of my favourite list whether parantha, sweets or kheer. I have always loved the sweetened flatbreads since my childhood and so as my kids too. Parantha with gur and nariyal (jaggery-coconut)fillings is my all-time favourite. Puran Poli is the latest addition to the list. The traditional sweetened flatbread which is called Puran Poli in Maharashtra is also cooked and fondly eaten in Gujarat and Karnataka(bele obbattu). In Gujarat, chana dal is replaced with tuvar/toor/arhar dal. In Karnataka, the stuffing contains rava, coconut and other nuts also. Puran Poli is the native to both Maharashtra and Karnataka
HOW TO MAKE MAHARASHTRIAN PURAN POLI?
In Maharashtra, the Puran Poli is prepared with chana dal and Jaggery stuffing. A few spices with the sweet note are added in the stuffing like cardamom, nutmeg and saunf/fennel powder. This Puran Poli is prepared on religious ceremonies and festivals like Holi, Gudi Padva and Ganesh Utsav to serve to the Lord as a bhog. The Puran Poli recipe has 3 parts. One is to make a soft dough with whole wheat or maida or both with equal ratio. The 2nd part is to prepare the chana dal-gur mix for the stuffing and the final part is to stuff the filling into the dough to make parantha like flatbread. This puran Poli is cooked with the help of ghee
Prep time – 3 hrs
Cook time – 40 min
Type – Traditional Indian Dish
Cuisine – Maharashtra
Serves – 6
Author – Bharti Dhawa𝙣
INGREDIENTS REQUIRED FOR ROTI/POLI
• Whole wheat Atta – 1 cup (sieved 2 times to get fine flour)
• Turmeric powder – A pinch/1/4 tsp
• Salt – 1/4 tsp
• Water for dough – As required for a soft dough
• Oil/ghee – 2 tsp for dough + 2 tbsp while cooking PURAN POLI
INGREDIENTS FOR PURAN/DAL-GUR STUFFING
• Chana dal/split gram dal – 1 cup/150 gms(soaked for 3 hrs)
• Gur/jaggery – 1 cup/150 gms(chopped or grated)
• Water for cooking dal – 4 cups(the same which measures dal)
• Salt – 1/2 tsp
• Turmeric powder/Haldi – 1 tsp
• Green cardamom/Ilayachi powder – A pinch
• Nutmeg powder/jaiphl – A pinch
• fennel/saunf powder
METHOD FOR POLI DOUGH
1- Add turmeric powder and 1 tsp ghee to the atta and mix well. Add little water to make a soft dough. Keep at rest for 2 hours covering with a wet kitchen towel.
2- kneed again for few more minutes applying little ghee to make it soft and smooth
METHOD FOR PURAN/DAL-GUR STUFFING
1- Add soaked chana dal, haldi, salt, ghee and water to a pressure cooker and close the lid
- Ghee does not allow dal water to come out through vent
2- Cook dal until it becomes soft but not mushy. This cooks at the low-medium flame for 10-12 minutes
3- Next, strain dal to separate water from dal
4- Transfer dal to the cooker and mash finely with a masher. Switch on the flame now and Add gur/jaggery, ilaychi, saunf and nutmeg powder now.
5- first, the mix will become liquidy. cook this by stirring and mashing until the mix get thickens and come together. This takes 6-7 minutes.
6- Transfer this mix to another bowl and allow to cool. Make equal sized balls to stuff into the dough
MAKING PURAN POLI
1- Take the flour dough portion(bigger from Puran ball) Make a ball and flatten it with hand or rolling pin. Stuff the Puran ball(sweetened dal mix) into it and cover thoroughly.
2- Dust the stuffed ball with little dry flour
3- Spread as a thin round disk with the rolling pin. Work gently otherwise the stuffing will come out
4- Drop this on a medium-hot tava or pan and cook both sides without ghee.
5- Now apply ghee and flip the other side to cook. Don’t overcook. Cook until both sides get golden marks
6- Serve the yummiest Puran Poli with a spoonful of ghee on top and DAL CURRY (KATACHI AMTI)
1 – Dal should be soft but not mushy otherwise it would be difficult to strain it
2 – Best poli is prepared with both atta+maida with 1:1 ratio. The dough should neither be too hard nor soft. A rest of at least 2 hours should be given to it to make a perfect poli. Resting helps to attain elasticity in the dough
3- Cooked dal is to be mashed well to avoid lumps
4 – You can add more water to dal for boiling. Excess water can be used to make KATACHI AMTI which compliments PURAN POLI
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