Puran Poli Recipe
You must be wondering why Sweetannu is making a Puran Poli recipe and not Dal ni pori. Well, being a hardcore foodie, I relish all types of cuisine not only mine and especially enjoy Indian festivals with all its special dishes. So when my maid Sunita offered to help me made Puran Poli this Holi, I jumped to the idea. And of course!! Festival season is time for indulgence.
The Puran Poli recipe is a traditional Maharashtrian sweet eaten during special occasions. It is basically a sweet paratha make with split Bengal gram (Channa Dal) but Tur dal is also used as an option for the filling. However, the channa variety is tastier. The recipe I tried is easy to cook and the polis stays fresh for 2-3 days. So let’s make Puran Poli today!
Ingredients of Puran Poli Recipe
2 cups Wheat flour or maida
2 tsp oil
salt to taste
For The Filling
1 cup Channa dal ( preferably soaked overnight )
1 1/4 cups jaggery ( Gur)
6-8 cardamon pods ( powder)
Half cup ghee
Kneading the dough1. Sift flour to eliminate any dirt etc.
2. Add the oil and salt
3. Knead it like a dough adding warm water.
4. Cover and keep aside for 20 minutes. Now make the filling.
For the filling
Rolling out the dough1. Add dal with 1½ cups of water in a presser cooker, cook till dal is soft.
2. Let all the steam escape before opening the lid.
3. In a nonstick pan, add the dal, jaggery, mix well and constantly stir on a slow gas till the mixture becomes thick. It should be a thick consistency and not runny
4. Add the cardamom powder and saffron-water mixture and mix well.
5. Cool slightly and keep mixture ready for stuffing in roti.
Delicious Puran Poli
How to Make Puran Poli
1. Take a palm size amount of dough.
2.Place a small part of the filling in the center and fold the edges of the dough over the filling. Seal the dough from all sides.
3. Flatten the dough on a rolling board, use a rolling pin and with a light hand roll the dough to make a medium size roti.
4. Place it on a griddle(tawa) over a medium flame.
5. Cook it on both sides adding ghee till the colour is golden brown from both the sides.
6. Complete making the polis with the remaining dough and filling.
7. Smear a little ghee more ghee on each Puran poli and serve hot with Thandai, ghujias, and farsan.
Enjoy Puran Poli hot and with Thandai. Forget your sugar and cholesterol levels. Bura na mano!!
You can also check my post on Parsi Bhakras – the recipe here: Parsi Bhakra