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Sify Home > Food > Vegrecipes > Regional cuisine > Puran Poli Recipe
Puran Poli Recipe
By : Sify Bawarchi
Category : Jaggery, Tamilnadu, Sweets and cakes
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
Extremely famous in Tamil Nadu, Goa, Andhra Pradesh - The Puran Poli actually is a classical Maharashtrian dessert. Prepared on several festive occasions the polis are rich and delightfully tasty. Its the ghee and the sweetness of it all that makes it a calorie laden dessert. In southern regions the poli filling can be replaced with the filling you would use for a sweet kozhukottai or simply omit the ghee.

There are variants that are delectable for this delicious flatbread. While the poli is made by rolling dough just like roti the puran is made of boiled and mashed chickpeas which are sieved through a special sieve meant for the purans. Of course, the preparation and cooking style differs from one region to another.

Some of the regions make use of both sugar and jaggery as the sweetening component. Even the roasting of the poli in some regions is done without oil or ghee. It`s dry fried and ghee is smeared only if you like it; else consumed as it is.

Pre-Preparations:
1) Soak chana dal in water for 30-4 minutes. Pressure cook it along with saffron or turmeric powder after 30 minutes till well cooked and easy to mash. Drain out the excess water if any and use the back side of a ladle to mash the dal.
2) Using all the flour ingredients sieve them to ensure the wheat and refines flour are mixed well. Make a well and add water and bring together the flour to form a dough. Knead well and let it rest under a dampened kitchen towel in a warm place for an hour or two.

Method:
1) To the mashed dal add jaggery and cardamom powder and cook well till the sugar or jaggery is melted and well incorporated.
2) The dal mixture should be thick, using the puran sieve , sift the sweet dal through to ensure its extra smooth. Do so while it still hot.
3) To the sifted dal add nutmeg powder.
4) Take the gram mixture and roll it into small balls the size of a golf ball. Keep aside.
5) Take the dough and do the same, make small balls slightly bigger than the golf balls. Roll them with a rolling pin just like you`d roll out a roti.
6) Add the dal mixture and seal with the roti. Roll it out gradually dusting it with small amount of flour to a 12 cm diameter.
7) Fry it on a non-stick tawa on both sides.
8) Serve hot with ghee.

Note:
1) It could be difficult to roll the dough with the dal mixture. You could roll out two separate discs of the dough and flatten the mixture proportionately all over one of the disk and seal it with the second disc. Make sure the discs are extremely thin else you would get a very thick and not an indulging poli.

Time Taken: prep time - 30-40 mins, cook time- 30-40 mins

Ingredients:
Chana Dal - 500 gms
Saffron- 2-3 strands ( soaked in water) (or turmeric, 1/4 tsp)
Sugar or Jaggery (Gud) - 270 gms
Wheat Flour (Gehun Ka Atta) - 270 gms
Flour- 70 gms
Oil - 7 tsp
Nutmeg (Jaiphal) - 1/2 grated
Cardamom (Elaichi) -60 gms (powdered)

Seasoning:
Salt- a pinch

Accompaniments:
Pure ghee

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