Puran Poli step by step instructions:
Ingredients:
For the puran (stuffing)
Chana dal: ½ cup (washed and soaked for an hour)
Jaggery: ¼ cup + 1 tbsp
Cardamom: 4 (skin removed and powdered)
Saffron: few strands (powdered)
Dried ginger powder (Saunth): 1 tsp
Nutmeg (Jaiphal): ¼ tsp (powdered)
Mace (Javitri): an inch (powdered)
Fennel seeds powder (saunf): 1-2 tsp
Ghee: 2 tbsp
For the poli (dough)
Whole wheat flour: 1 cup
Water: ½ cup less 1 tbsp
Ghee: 1 tbsp
Salt: 1 tsp
Ghee for making the puran polis
Method:
1. Wash the soaked dal again and pressure cook for 4-5 whistles with half cup of water.
2. Meanwhile, knead dough. Take whole wheat flour, salt and ghee on a plate and mix well. Add water and knead into soft dough. Cover and keep aside for half an hour.
3. When the pressure releases, strain the dal. Do not throw the water as it can be used to make dals or you can knead dough from it.
4. In a pan heat ghee. Add Cardamom, Saffron, Dried ginger powder, Nutmeg, Mace, Fennel seeds powder. Roast for a few seconds.
5. Add strained chana dal and jaggery. Cook for 12-13 minutes (or until the mixture have turned dry) stirring occasionally. Try to mash the dal while stirring.
6. Take out on a plate and let it cool. If big pieces of dal are there then mash those with the help of a potato masher.
7. Make small balls from the dough.
8. Take one ball of dough and roll it a little.
9. Place 2 tbsp of puran upon it and fold the rolled dough and pinch it tight from the center.
10. Flatten it with the help of your hands.
11. Dust some flour and roll the dough into a circle.
12. Heat tawa and apply ghee over it.
13. Put the puran poli on it and let cook from one side for a minute. Flip it and let it cook. Apply ghee on both the sides.
14. Delicious Puran Poli is ready.
15. Serve it hot with ghee.
Tips:
1. The cooking time of dal varies as per the time of soaking the dal.
2. I made the poli from whole wheat flour. You can take maida, or atta+maida or any ratio of your choice.
3. Do not overcook the dal. It should not be very mushy.
4. You can replace jaggery with sugar.
5. The jaggery should be grated before use.
See you soon with a new recipe till then Happy Cooking!!!
Puran poli is a Marathi delicacy. The puran is prepared from chana dal (split yellow gram) and jaggery as its main ingredient. The poli can be prepared from wheat flour, all-purpose flour (maida) or even rice flour.
In Gujarat the puran is prepared from toor dal.
Puran poli is easy to prepare. The method of preparation is similar to that of making stuffed parathas. So in just one or two tries you will accomplish the perfect puran polis.
The first time I had the puran poli at one of my friend’s house in Mumbai. She is a Marathi and undoubtedly she had prepared the best puran poli. At first I wondered how to eat a plain paratha with ghee but after having a bite of it I realized that it tastes wonderful with ghee. Other accompaniments to it can be curd, aloo ki rasedar sabji, etc.
Let us start cooking!!!
In Gujarat the puran is prepared from toor dal.
Puran poli is easy to prepare. The method of preparation is similar to that of making stuffed parathas. So in just one or two tries you will accomplish the perfect puran polis.
The first time I had the puran poli at one of my friend’s house in Mumbai. She is a Marathi and undoubtedly she had prepared the best puran poli. At first I wondered how to eat a plain paratha with ghee but after having a bite of it I realized that it tastes wonderful with ghee. Other accompaniments to it can be curd, aloo ki rasedar sabji, etc.
Let us start cooking!!!
Ingredients:
For the puran (stuffing)
Chana dal: ½ cup (washed and soaked for an hour)
Jaggery: ¼ cup + 1 tbsp
Cardamom: 4 (skin removed and powdered)
Saffron: few strands (powdered)
Dried ginger powder (Saunth): 1 tsp
Nutmeg (Jaiphal): ¼ tsp (powdered)
Mace (Javitri): an inch (powdered)
Fennel seeds powder (saunf): 1-2 tsp
Ghee: 2 tbsp
For the poli (dough)
Whole wheat flour: 1 cup
Water: ½ cup less 1 tbsp
Ghee: 1 tbsp
Salt: 1 tsp
Ghee for making the puran polis
Method:
1. Wash the soaked dal again and pressure cook for 4-5 whistles with half cup of water.
2. Meanwhile, knead dough. Take whole wheat flour, salt and ghee on a plate and mix well. Add water and knead into soft dough. Cover and keep aside for half an hour.
3. When the pressure releases, strain the dal. Do not throw the water as it can be used to make dals or you can knead dough from it.
4. In a pan heat ghee. Add Cardamom, Saffron, Dried ginger powder, Nutmeg, Mace, Fennel seeds powder. Roast for a few seconds.
5. Add strained chana dal and jaggery. Cook for 12-13 minutes (or until the mixture have turned dry) stirring occasionally. Try to mash the dal while stirring.
6. Take out on a plate and let it cool. If big pieces of dal are there then mash those with the help of a potato masher.
7. Make small balls from the dough.
8. Take one ball of dough and roll it a little.
9. Place 2 tbsp of puran upon it and fold the rolled dough and pinch it tight from the center.
11. Dust some flour and roll the dough into a circle.
12. Heat tawa and apply ghee over it.
13. Put the puran poli on it and let cook from one side for a minute. Flip it and let it cook. Apply ghee on both the sides.
14. Delicious Puran Poli is ready.
15. Serve it hot with ghee.
Tips:
1. The cooking time of dal varies as per the time of soaking the dal.
2. I made the poli from whole wheat flour. You can take maida, or atta+maida or any ratio of your choice.
3. Do not overcook the dal. It should not be very mushy.
4. You can replace jaggery with sugar.
5. The jaggery should be grated before use.
See you soon with a new recipe till then Happy Cooking!!!
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