Puran Poli Puran Poli is a traditional & popular Maharashtrian dish made on occasion of "Gudi Padwa" the beginning of the new year as per the Hindu calendar.
Ingredients:
1 cup Chana Dal
1 cup Jaggery, grated or crushed
1 cup All Purpose Flour
1/2 cup Wheat Flour
7 to 8 tbsp Oil
1 tsp Cardamom Powder
Rice flour
Method:
1) Wash Chana Dal thoroughly. In the pressure cooker, add 2 and 1/2 cup water (for 1 cup dal) and washed Chana Dal. Switch off gas after 4-5 whistles. Let the pressure cooker cool down.
2) After 25 minutes open the pressure cooker, strain the cooked Chana dal and reserve the water. This water can be used to make 'Katachi Amati'. Remove water completely from dal. Then add this dal into a deep pan. Add jaggery in it and let this mixture cook over medium heat. Jaggery will melt and mixture becomes thin in consistency. keep stirring over medium heat until mixture becomes thick. Add cardamom powder and mix. Don't let the mixture stick to the bottom of pan.
3) Once mixture become thick, remove the pan from heat. Put it through Puran Maker (puran yantra) to get fine quality stuffing.
4) Sift all purpose flour and wheat flour together. Add 5 to 6 tbsp Oil and mix well. Now add water little by little and make smooth consistency dough. Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. Let it rest for a couple of hours
5) Make 1 and 1/2 inch balls of the stuffing. Also make 1/2 inch balls of the dough. Grease your fingertips and spread one dough ball gently to a small round disc. put one stuffing ball on it. spread the dough gently over the stuffing with fingers and cover the stuffing. Use dry rice flour to roll the Roti. Heat the tawa, place rolled roti in the center and roast both sides over medium heat.
These rotis stay fresh for approximately 4-8 days at room temperature.
Serve hot with Ghee. Cold puranpoli tastes good with cold milk.
Ingredients:
1 cup Chana Dal
1 cup Jaggery, grated or crushed
1 cup All Purpose Flour
1/2 cup Wheat Flour
7 to 8 tbsp Oil
1 tsp Cardamom Powder
Rice flour
Method:
1) Wash Chana Dal thoroughly. In the pressure cooker, add 2 and 1/2 cup water (for 1 cup dal) and washed Chana Dal. Switch off gas after 4-5 whistles. Let the pressure cooker cool down.
2) After 25 minutes open the pressure cooker, strain the cooked Chana dal and reserve the water. This water can be used to make 'Katachi Amati'. Remove water completely from dal. Then add this dal into a deep pan. Add jaggery in it and let this mixture cook over medium heat. Jaggery will melt and mixture becomes thin in consistency. keep stirring over medium heat until mixture becomes thick. Add cardamom powder and mix. Don't let the mixture stick to the bottom of pan.
3) Once mixture become thick, remove the pan from heat. Put it through Puran Maker (puran yantra) to get fine quality stuffing.
4) Sift all purpose flour and wheat flour together. Add 5 to 6 tbsp Oil and mix well. Now add water little by little and make smooth consistency dough. Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. Let it rest for a couple of hours
5) Make 1 and 1/2 inch balls of the stuffing. Also make 1/2 inch balls of the dough. Grease your fingertips and spread one dough ball gently to a small round disc. put one stuffing ball on it. spread the dough gently over the stuffing with fingers and cover the stuffing. Use dry rice flour to roll the Roti. Heat the tawa, place rolled roti in the center and roast both sides over medium heat.
These rotis stay fresh for approximately 4-8 days at room temperature.
Serve hot with Ghee. Cold puranpoli tastes good with cold milk.
